Sol Foods

The secret to creamy hummus is using fresh chickpeas. It might sound snobby, but we don’t mean the canned ones.

The best hummus comes from soaking chickpeas overnight, then cooking them in a pressure pot. Cook until they are a bit overdone and fluffy. Usually in a pressure cooker it takes about 30 minutes, if you are cooking them in an old school pot, probably 2-3 hours.

But we understand, sometimes life is busy and canned chickpeas are convenient! In this case, we recommend rinsing them under water, pealing off the skin, and then heating the chickpeas with water for a few minutes on the stovetop until they feel soft and tender.

Alright – now let’s get into it!

Carlos’ Hummus Recipe:

• 1 can chickpeas or, 400g cooked chickpeas
• 150g tahini paste
• 1 garlic clove
• 1tsp salt
• 2 tb lemon juice
• Approx 4 ice cubes
• 2 tb olive oil

Blend all ingredients except for olive oil together on high speed until smooth and creamy! Then, while blending pour in a splash of olive oil.

By the way – the ice cubes really help to make the hummus light and fluffy!

Now add your toppings of choice. Julia’s pick is sautéd mushrooms, and Carlos always opts for something spicy.

Let us know if you give this one a try!