Process all ingredients in a food processor (reserving a few chick peas for garnish) until you get a smooth paste with no chunks.
Plate dip in an oval serving dish, drizzle with olive oil and garnish with the reserved chick peas.
Serve hummus with Arabic bread for dipping.
mooth, and creamy hummus, you must peel the chickpeas. I know it
ter. Drain, and place chickpeas in a pot and
For the hummus:
Combine the chickpeas and baking soda in a
In a food processor, blend chickpeas, tahini, lemon juice, agave, turmeric,
ore water for a thinner hummus. Stir in garlic. (Make-ahead
Combine chickpeas and baking soda in a
For the hummus dressing, place the chickpeas in a medium bowl; cover
ater overnight.
Rinse the chickpeas and transfer to a medium
Open the chickpeas and pour off about 4
Put the chickpeas, tahini, lemon juice, garlic, coriander and olives into a blender or food processor. I use my mini chopper to make it extra easy.
Blitz in short bursts, pushing the mixture down when needed until everything is combined.
Add a little bit of the reserved bean liquid and blitz again. Add more if you need more to get to the hummus texture you desire.
Serve in a bowl topped with olives.
Soak chickpeas overnight. Drain, cover with water
n a bowl toss the chickpeas, garlic, oil and spices.
se water to thin the hummus.) Process until smooth and creamy
Prepare the Hummus: Boil the chickpeas till cooked, then blend with
/2 cup of dried chickpeas and place in a wide
whole bag) of dried chickpeas in a bowl and cover
ver medium-high heat. Add chickpeas and baking soda and heat
to make the warm spiced chickpeas, heat oil in a large
he hummus. In the bowl of a food processor combine, chickpeas, olive