No-Oil Hummus
- 2 cloves garlic, minced
- 1 1/2 cup dried garbanzo beans, picked over
- 3/4 cup tahini paste
- 1/4 cup lemon juice
- 1/8 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 2 tablespoons finely chopped parsley
- Extra-virgin olive oil, for drizzling (optional)
- 1 teaspoon baking soda
In a large bowl, cover garbanzo beans with 3 inches water and soak overnight.
Drain the garbanzo beans and place in a large saucepan with baking soda and 04 minutes. Skim off and discard any foam that appears on the surface. Drain the garbanzo beans, reserving ½ cup of the cooking liquid in the refrigerator to chill, discarding the rest.
In the bowl of a food processor, process drained garbanzos and garlic until very smooth. Add tahini, lemon juice, cumin and salt, and blend until creamy and smooth, scraping down the sides of the food processor halfway through. Add reserved (and chilled) cooking water 1 tablespoon at a time until light and fluffy or the desired consistency is achieved.
Transfer to a bowl, cover and chill for at least 1 hour. Drizzle with olive oil before serving (if using), and sprinkle with parsley and paprika.
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- 2 cloves garlic, minced
- 1 1/2 cup dried garbanzo beans, picked over
- 3/4 cup tahini paste
- 1/4 cup lemon juice
- 1/8 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 2 tablespoons finely chopped parsley
- Extra-virgin olive oil, for drizzling (optional)
- 1 teaspoon baking soda