Thick, smooth, rich, and creamy - just the way I like it!
This essential Middle Eastern spread has very few ingredients and much better for you than the ones sold in the stores.
Oh, and it's SO good.
Get ready to lick your plate clean.
PLACE chickpeas in a bowl of water and rub them together to peel the skin (optional step, but it makes it creamier).
BLEND chickpeas in a food processor until they become powder-like, scraping down the sides as needed.
ADD lemon juice, tahini, garlic cloves, and salt, and blend until smooth.
TASTE and adjust as needed by adding more lemon juice or salt.
SERVE with olive oil and sumac.
STORAGE: Store any leftovers in an airtight container for 1 week in the fridge.
FREEZER: You can freeze this for up to 3 month in a freezer-safe container. Make sure you don't fill it all the way up because it will expand.
TIPS: Baking soda (1.5 tsp for every 15 oz can of chickpeas) softens the skin on the chickpeas which helps with peeling off the skin (and reduces bloating)! | Peeling the skin, I know is very tedious, makes a huge difference in the texture. | If using a blender, make sure to blend for longer. About 4-5 minutes
SUBSTITUTIONS: You don't HAVE TO peel the skin on the chickpeas | Use a blender instead of a food processor (look above for tip). | Use olive oil instead of tahini.
If you try some of my treats remember to tag me @inspiredfoody & #inspiredfoody on your creations so I can see and share them! Sharing is caring.