Hummus with vegetables is a healthy and easy snack you can make with canned chickpeas. I boiled my canned chickpeas with a little baking soda, to make it easy to peel the chickpea skins and get extra creamy hummus. America’s Test Kitchen recommends 1.5 tsp of baking soda per can. Although I’ve made hummus before, I was particularly happy with how creamy it turned out this time. So I will be repeating this technique.
This classic recipe would also make a great base if you wanted to add other flavors. Roasted red peppers would be delicious, so would some jalapeno, cilantro, and avocado for a spicy dip. Let me know in the comments your favorite hummus flavors!
Classic Hummus
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 6
Ingredients
- 2 cans of chickpeas
- 3 tsp of baking soda
- 6 tbsp of ice cold water
- 5 tbsp fresh lemon juice
- 3 large cloves of garlic, pressed
- 1 cup of tahini paste
- 1 tsp of sea salt
Instructions
- Boil chickpea in a pot with baking soda for 3-5 minutes.
- Drain and rinse with cold water vigorously to help remove skins.
- Peel the rest of the chickpea skins off and add peeled chickpeas to food processor.
- Then add water, lemon juice, pressed garlic, tahini paste and sea salt to food processor.
- Blend food processor until hummus is smooth.
- Serve with chopped vegetables.