This hummus was super popular at my shop with all the little kids. They loved to dip their veggies and chips in it and always brought a smile to their faces.
The best hummus is made from dried chickpeas that are soaked overnight and then cooked fresh. But, canned chickpeas work great too!
Also, to make your hummus SUPER smooth and creamy (if you have some time to kill lol) peeling your chickpeas skin off works wonders.
ANDDDDDD - if you’re using canned chickpeas make sure to save the liquid from the can. That stuff is called aquafaba and it’s an amazing egg replacer!
1 cup dried chickpeas soaked overnight
1/4 cup lemon juice
1/4 cup water (add more if too pasty)
2 TBSP olive oil
1 clove of garlic
1/2 TBSP salt
Drain your chickpeas and fill a pot with water and place the chickpeas in the pot. Bring the water and chickpeas to a boil. Let cook until chickpeas are soft (about 45 minutes). Alternatively you could use a pressure cooker to cook them quicker.
Place the remaining ingredients into your food processor. Process for a minute or two until smooth.
Once the chickpeas are fully cooked, drain them, rinse them in cold water. (you can choose to peel their skins off at this point if you’d like).
Add your chickpeas to the food processor and process until very smooth. If you’d like it more liquidy you can add more water to this recipe.