Chickpeas, the key ingredient of hummus, are loaded with fiber and are high in protein. They are rich in vitamins and minerals like folate, riboflavin, niacin, thiamin, beta-carotene, magnesium, potassium, and manganese. They are also a good source of fatty acids like linoleic and oleic acids.
This exceptional bean supports healthy digestion, weight management, heart health, blood sugar, energy, and detoxification.
Yields 2.5 Cups
- Wash dried chickpeas and soak them in plenty of cold water overnight, at least 8 hours. They will expand to more than double their size, so make sure to cover by several inches of water. Rinse and discard the water.
- Drain, rinse, and put the chickpeas in a pot and cover with water, about double the amount of chickpeas. Bring to a boil, remove as much foam as you can from the top of the liquid, and cook for 1.5-2 hours, until the chickpeas are soft and you can mash them easily in your fingers. Drain and cool. Reserve the liquid for future use.
- Heat a small cast iron frying pan on medium heat. Put in the sesame seeds and cumin. Dry roast, stirring constantly, for 2-3 minutes. Transfer into a spice grinder (coffee grinder works well) and grind into a paste.
- Place all the ingredients into a food processor and puree. Add the liquid left from the boiled chickpeas a little at a time to thin it a bit and help the blending process.
- Put the hummus in a bowl, drizzle with olive oil and sprinkle with paprika. Serve with pita bread, cucumbers, olives, radishes, carrots, or celery. Also, use it as a spread on sandwiches and wraps. Store your hummus in a container with the lid in the refrigerator for up to three days. The hummus is also very delicious when it’s warmed up.