Homemade Hummus - Makes about 3 to 4 cups

From: InspiredTaste.net and TheBlackPeppercorn

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment:
Food processor, strainer/colander

1 cup DRY chickpeas = 2.5 to 3 cups COOKED, also called garbanzo beans
One 15-ounce CAN (425 grams) chickpeas = 1.5 cups drained COOKED

SKIP THESE PARTS if using canned chickpeas.
Prepping DRY chickpeas/garbanzo beans (if not using canned)

STOVETOP METHOD: 

• 1/2 c dried chickpeas (this amount should work for the recipe further down the page)
• 1 tsp baking soda
• 2 tsp salt

1. Soak the desired amount of chickpeas overnight up to 12 hours in the fridge by placing them in a large bowl or pot and fill with water so that the water is at least an inch or two above the peas.
2. Drain the chick peas. Place them in a pot and fill with new water, the salt and baking soda.
3. Bring the chick peas to a boil. Once the water is boiling, lower the heat so that it is a low boil. 
4. Cook the chick peas for an hour. They should soften so they can easily be smooshed with your fingers.
5. Drain the chick peas and let them cool until they come to room temperature.

SLOWCOOKER METHOD:

• 1/2 c dried chickpeas (this amount should work for the recipe further down the page)
• 16 oz water
• 2 tsp salt

1. Soak the desired amount of chickpeas overnight up to 12 hours in the fridge by placing them in a large bowl or pot and fill with water so that the water is at least an inch or two above the peas.
2. Drain the chick peas. Place them in the slowcooker and fill with new water and salt
3. Cook on HIGH for 3 hours. 
4. Drain the chick peas and let them cool until they come to room temperature.

Ingredients:

• Beans from above, or 15 oz can of Chickpeas/Garbanzo Beans, drained and rinsed well
• 1/4 c fresh lemon juice, about 1 large lemon
• 1/4 c  tahini
• Half of a large garlic clove, minced
• 2 tbsp olive oil, plus more for serving
• 1/2 to 1 tsp kosher salt, depending on taste
• 1/2 tsp ground cumin
• 1/3 c water
• Optional: Dash of ground paprika for serving, roasted red peppers, spices, herbs, whatever

Directions

1. In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
2. Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
3. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
   
4. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.  Add a touch more oil if desired.  Add optional herbs or desired vegetables.
5. To Serve, scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.
   To Store, store homemade hummus in an airtight container and refrigerate up to one week.