Homemade Hummus
A silky, restaurant-quality hummus made with overcooked chickpeas, generous tahini, and garlic slow-poached in thyme-infused olive oil. The baking soda trick breaks down the chickpea skins for an impossibly smooth texture. Use it on the Loaded Avocado & Egg Toast, in wraps, with roasted vegetables, or straight up with sourdough.
Carbs
~12g
Proteins
~6g
Garlic-Thyme Oil
Hummus
The key is blending longer than you think - 3-4 minutes minimum. Adding the tahini and lemon first before the chickpeas gives a smoother result. Keeps in the fridge for up to 5 days. Save the garlic-thyme oil for drizzling on top when serving.
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Place the garlic cloves, olive oil, and thyme sprigs in a small pan over low heat. Simmer gently for about 15 minutes until the garlic is completely soft and golden. Strain, keeping the infused oil and garlic separate. Discard the thyme.
Put the chickpeas in a saucepan, cover with water by a few inches, and add the baking soda. Bring to a boil and cook for about 20 minutes until the chickpeas are very soft and the skins are falling off. They should crush easily between two fingers with zero resistance. Drain.
In a food processor, blend the tahini, lemon juice, salt, and soft poached garlic until smooth and whipped, about 1 minute.
Add the hot drained chickpeas and blend for 3-4 minutes, scraping down the sides. Add ice cold water one tablespoon at a time until you reach a silky, light consistency. Keep blending longer than you think.
Taste and adjust salt and lemon. Transfer to a bowl, swirl with the back of a spoon, and drizzle with the reserved garlic-thyme oil.
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