It’s easy to buy hummus at the grocery store, but homemade hummus is so delicious we’d forgo convenience in favor of flavor any day. A long slow cook in Suvie with a little bit of baking soda helps to soften the chickpeas and loosen their thin skins. A swish in cold water helps to remove the skins completely for silky smooth hummus. We like just a touch of cumin, but coriander or dried chili flakes would also taste great.
- 2 (15 oz) cans chickpeas, drained and rinsed
- ¼ tsp baking soda
- 1 tbsp garlic, grated on a microplane
- ⅓ cup fresh lemon juice
- ½ tsp ground cumin
- ½ cup tahini
- 2 tbsp olive oil
- 1 tbsp minced fresh herbs, such as parsley, mint, or cilantro
1) Divide 2 cans chickpeas and ¼ tsp baking soda between two Suvie pans. Pour 3 cups boiling water into each pan. Carefully place pans in Suvie, input settings and cook now.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 1 hour
2) Meanwhile, in a small bowl, stir together 1 tbsp minced garlic, ⅓ cup lemon juice, and 1 tsp salt. Set aside.
3) Remove pans from Suvie. Drain chickpeas in a colander and then transfer to a large bowl filled with cold water. Swish chickpeas around, rubbing the chickpeas together and using your fingers to gently remove the skins from the chickpeas. Discard skins and drain chickpeas again.
4) In a food processor or high powered blender, combine drained chickpeas, garlic-lemon mixture, ½ tsp cumin, and ⅓ cup water. Process on high until smooth, about 2 minutes, scraping down the bowl as needed. With the motor running, drizzle in ½ cup tahini and 2 tbsp olive oil. Continue to process until very smooth, about 1 minute, scraping down the sides of the bowl. Add extra water, 1 tbsp at a time, to reach the desired consistency.
5) Season hummus to taste with salt. Transfer to a serving bowl and garnish with 1 tbsp fresh herbs and a drizzle of olive oil.
Nutritional Information per serving (8 servings per recipe): Calories 210, Total Fat 13g, Total Carbohydrates 19g, Total Sodium 450mg, Total Protein 7g.