This hummus is just the bees knees.
It’s RIDICULOUSLY creamy. I’ve never had such a creamy hummus! I usually use canned chickpeas when making hummus because I’m lazy, but this time I went through the whole soak for 24 hours and cook for 3 hours thing and it was SO worth it.
It makes a hummus that is creamy, light, perfectly flavoured. I’m addicted.
You can make it with canned chickpeas, if the soaking and cooking put you off, but you have to try just once making it with dried chickpeas. It’s just the best.
I decided to serve this hummus gluten-free style, with super tasty sweet potato chips flavoured two ways. You will not be able to get enough.
The sweet potato chips are crunchy, sweet, salty, and lightly spiced, the perfect complement to this creamy, dreamy hummus.
Adapted from Green Kitchen Travels
1 cup dried chickpeas (if you’re using canned chickpeas, use 2 cans, rinse, and skip the baking soda soak and the 3 hours of cooking)
1/2 tsp baking soda
3 cloves garlic (only 2 if using canned chickpeas)
1/2 cup tahini
1/2 tsp ground cumin
4 tbsp lemon juice
Sweet Potato Chips
2 sweet potatoes (look for longer, skinnier ones)
2 tbsp olive oil
1 tsp sea salt
1/2 tsp cumin
1/2 tsp chili flakes
1/2 tsp paprika
Combine dried chickpeas with 2 1/2 cups of water and baking soda in a medium bowl and let soak 24 hours.
Drain chickpeas and add to a large pot, along with 3 cloves peeled garlic, 6 cups water, and 1 tsp salt. Bring to a boil and reduce to simmer and cook, occasionally skimming off foam, for about 2 1/2 – 3 hours. Chickpeas should be super squishy and soft.
Drain, reserving 1 cup of cooking water. Add cooked chickpeas and garlic to food processor along with tahini, cumin, lemon juice, and about 1/3 cup reserved water. Pulse until nice and creamy. If you want, you can add a bit more water to make it thinner.
Sweet Potato Chips
Preheat oven to 400 and line a few baking sheets with parchment paper.
Slice sweet potato into rounds that are about 1/8 inch thick (this is very thin!) Toss in a bowl with olive oil and salt and spread out on baking sheet. To make the spicy version, combine cumin, chili flakes, and paprika and sprinkle over chips.
Bake 10 minutes at 400, then turn trays, reduce to 200, and bake another 10 minutes, or until nice and crunchy.
Serve your super creamy hummus with your super tasty sweet potato chips and be the happiest person ever.
You will never buy hummus from a store again. For reals.