The Best Hummus

Ingredients

1 15oz. Can of Drained and Rinsed Chickpeas

1/4 Cup of Water

1/4 Cup of Lemon (you can definitely do less if you don’t love a lemon-y hummus, but we’re all about lots of lemon and highly recommend using the full 1/4 cup)

1/4 Cup of Tahini 

1.5 Tablespoons of Northwest Nooch

Instructions

1. Grab your blender or food processor and blend your tahini, lemon juice, and Northwest Nooch. You want to blend the "liquid" ingredients and spices first to ensure that any clumps in the tahini get broken up before you add the chickpeas so you get a smooth, evenly-textured hummus. Scrape down the sides as needed to make sure everything is well combined.
2. While the blender is running, slowly drizzle in the water. This helps create that ultra-creamy texture. Blend until the mixture is smooth and pale.

3. Add your rinsed and drained chickpeas (or cooled cooked chickpeas) to the blender and blend until smooth and creamy, about 1-2 minutes. Stop and scrape down the sides of the blender as necessary to ensure everything gets evenly blended.

4. Taste and adjust as needed—add a pinch of salt if you want, or a bit more lemon juice for extra zing.

5. Scoop your hummus into a serving bowl, use the back of a spoon to create some swooshes on top, and sprinkle with extra Northwest Nooch if you're feeling fancy.

6. There you have it! Easy as that, and you've got fresh, homemade hummus ready to dip carrots into, ready to make the best avocado toast of all time with, or ready to eat with a spoon (which we do all the time and might be our favorite way to eat it!). Leftover hummus keeps well in the refrigerator, covered, for up to 1 week. Bon Appétit! 

Notes

If cooking chickpeas from scratch: Place 1/2 cup dried chickpeas in a medium saucepan and add 1/4 teaspoon baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they're quite soft. Drain in a fine-mesh strainer and run cool water over them for about 30 seconds. Set aside and let cool before using.

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