Recipe courtesy of Food Network Kitchen
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Total:
1 hr
Prep:
10 min
Cook:
50 min
Yield:
3 1/2 to 4 cups
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr
Prep:
10 min
Cook:
50 min
Yield:
3 1/2 to 4 cups
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Put the chickpeas in a strainer and pick through to remove any small stones; rinse well.

Transfer the chickpeas to a large bowl and add 8 cups water; stir in the baking soda. Set aside to soak at room temperature, at least 12 hours and up to 1 day.

Drain the chickpeas and rinse well. Transfer to a large pot and add 10 cups water; bring to a boil and cook 5 minutes, then reduce the heat to low and simmer until the chickpeas are very soft, skimming off any foam from the surface, about 45 minutes.

Reserve 1 cup of the cooking water, then drain the chickpeas and rinse under cold water. Transfer to a food processor and puree until smooth. With the machine running, add the tahini, olive oil, garlic, lemon juice, cumin, red pepper flakes, paprika, 1 teaspoon salt and the reserved cooking water; puree until smooth and creamy, about 5 minutes.

Transfer the hummus to a bowl, drizzle with olive oil and sprinkle with paprika. Serve with pita bread and/or vegetables. To store, cover and refrigerate 3 to 4 days.

Photograph by Levi Brown

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