Farmy Hummus

Farmy Hummus

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From: EatingWell Magazine, May/June 2018

Adding baking soda to the soaking liquid for chickpeas tenderizes their skins, yielding extra-creamy hummus. Recipe by Chef/Farmer Stacey Givens of The Side Yard Farm & Kitchen, Portland, OR.

Ingredients 20 servings

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Original recipe yields 20 servings
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Nutrition per serving may change if servings are adjusted.
  • 6 ounces dried chickpeas (about ¾ cup)
  • 1 tablespoon baking soda
  • ½ cup extra-virgin olive oil, plus more for garnish
  • ½ cup tahini
  • 6 cloves garlic
  • 1 teaspoon lemon zest
  • ¾ cup lemon juice
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • Chopped fresh shiso leaves & dried calendula petals for garnish

Preparation

  • Prep

  • Ready In

  1. Place chickpeas in a medium saucepan and cover with 2 inches of water; stir in baking soda. Soak overnight. (Alternatively, to quick-soak: Boil chickpeas, baking soda and water for 2 minutes. Cover and let stand for 1 hour.)
  2. Drain the chickpeas and rinse well. Rinse out the pan. Return the chickpeas to the pan and cover with 2 inches fresh water. Bring to a boil. Keep at a rolling boil until the chickpeas are tender and almost falling apart, 25 to 40 minutes. Reserve ¾ cup of the cooking water, then drain and rinse the chickpeas.
  3. Combine the chickpeas, the reserved cooking water, oil, tahini, garlic, lemon zest, lemon juice, paprika, salt and pepper in a food processor. Process until smooth, scraping down the sides once or twice. Refrigerate the hummus until chilled but not cold, about 1 hour. Serve topped with more oil, shiso and dried calendula petals, if desired.
  • To make ahead: Refrigerate for up to 1 week.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 122 calories; 9 g fat(1 g sat); 1 g fiber; 8 g carbohydrates; 3 g protein; 55 mcg folate; 0 cholesterol; 1 g sugars; 0 g added sugars; 39 IU vitamin A; 5 mg vitamin C; 16 mg calcium; 1 mg iron; 119 mg sodium; 104 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, ½ starch, ½ lean meat

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