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Hummus (The Best)
Hummus (The Best)
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Hummus (The Best)

Preparation
30 MIN
Cooking
1 H
Sinking
12 H
Makes
3 cups (750 ml)
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Ingredients

Chickpeas

Hummus

Toppings

Preparation

Chickpeas

  1. Place the chickpeas in a large bowl. Cover with the water. Let soak for 12 hours or overnight at room temperature. Rinse and drain.

Hummus

  1. In a pot, bring the chickpeas, 12 cups (3 litres) of the water and the baking soda to a boil. Skim the surface. Reduce the heat and simmer for 25 minutes. If desired, set aside 10 chickpeas as a garnish for the hummus. Cook for another 15 minutes. Add the garlic and continue to cook for 10 minutes. Drain and let cool on a baking sheet. Remove any skins that have detached themselves from the chickpeas, as well as from the 10 reserved chickpeas. In a pot, bring the chickpeas, 12 cups (3 litres) of the water and the baking soda to a boil. Skim the surface. Reduce the heat and simmer for 25 minutes. If desired, set aside 10 chickpeas as a garnish for the hummus. Cook for another 15 minutes. Add the garlic and continue to cook for 10 minutes. Drain and let cool on a baking sheet. Remove any skins that have detached themselves from the chickpeas, as well as from the 10 reserved chickpeas.
  2. In a food processor, blend the tahini while gradually adding the remaining 1/3 cup (75 ml) water until very creamy. Gradually add in the lemon juice. Add the chickpeas, salt and spices. Purée until very smooth, about 3 minutes. Use a spatula to scrape down the sides of the food processor as needed. Refrigerate the hummus until ready to serve.

Toppings

  1. Place the hummus in a serving bowl or shallow dish, making a decorative swirl with a spoon. Pour the olive oil into the grooves of the swirl. Garnish with the parsley, cumin and sesame seeds, sumac and reserved chickpeas. Season with pepper.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.