I have tried numerous hummus recipes varying from using dried chickpeas to canned chickpeas. Cooking the dried chickpeas with baking soda after soaking overnight. The big question is whether to remove the chickpea skins or not. For this recipe I didn’t remove the skins. With oil, without oil and the variations go on and on. When I tried @edeneats classic hummus recipe, I knew that this was the one for me!

Hummus is a simple dip to make and Eden’s is a really creamy tahini-heavy recipe and the most perfect one for my taste. The trick is incorporating a lot of tahini and the water must be ice cold. 

I always have a container of this creamy deliciousness in my fridge because hummus is life! Once you’ve made the hummus, start dipping using assorted veggies and some kind of bread (my flatbread naan recipe is coming soon).  Or spread it on a plate and start loading up with whatever toppings you like. Za’atar, sumac, tomatoes, sun dried tomatoes, eggplant, mushrooms, olives, falafels and of course olive oil.

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Classic Hummus

Course Appetizer

Ingredients

• 3 cups canned chickpeas, two 15.5-ounce cans, rinsed and drained (no need to remove the skins)
• 1 garlic clove
• 1 cup ice water
• 1 cup tahini paste
• 2 tbsp fresh lemon juice
• 1 ½ tsp sea salt
• 1 tsp cumin

Instructions

• In a food processor combine the chickpeas, garlic clove and ice water.
• Blend for 3 minutes.
• Add tahini, lemon juice, salt and cumin and blend for two minutes until smooth.
• Taste for seasoning.
• This can be stored in the fridge in a glass container with a tight fitting lid for up to 1 week. Inspired by EdenEats.