By Chef Liana Robberecht
Hummus is a dip or spread, made from dried or canned chickpeas blended with tahini, lemon juice, garlic and other flavours. A popular Middle Eastern and Mediterranean dish, hummus is low in carbohydrates and a good source of plant-based protein and fibre. Try this tasty snack as a dip for fresh cut vegetables, on crackers, added to salads and roasted vegetables, even as a sandwich spread.
Chef Liana Robberecht, is one of Canada’s distinguished leaders in the culinary industry, an Executive Chef in Calgary and the creator of Planted 3.
Best Hummus Ever
- 2 cups dry chickpeas
- 2 tsp salt
- 1 tsp baking soda
- 1 lemon sliced
- 1/4 cup lemon juice
- 4 bay leaves
- 1 onion
- 1 red pepper
- 3 tbsp tahini
- 6-8 garlic cloves roasted
- 1/2 cup water or more if needed
- 2-3 cups extra virgin olive oil or more if needed
- dash tabasco sauce
- Place the dry chickpeas in a large bowl or pot and fill with water so that the water is at least an inch or two above the peas. Let them soak overnight in the fridge.
- Drain the chickpeas. Place them in a pot and fill with new water, the salt and baking soda.
- Bring the chickpeas to a boil. Once the water is boiling, lower the heat so that it is a low boil. Cook the chickpeas for an hour, add bayleafs, red pepper, onion, sliced lemon, 2 garlic cloves. They should soften so they can easily be smushed with your fingers.
- Drain the chickpeas and let them cool until they come to room temperature.
- Using a food processor, pulse the chickpeas, lemon juice, roasted garlic cloves and tahini. While the food processor is running, slowly pour in the oil. Check the texture and thickness of the hummus. If needed, add more oil to desired consistency. Add salt & Tabasco to taste, enjoy!