Simple and delicious classic hummus recipe.
If you are using dried chickpeas, soak 1/3 cup overnight. Drain and rinse well, then boil until tender, approx 40mins. You can also add 1/3 cup chickpeas and 1 cup water to your slow cooker and cook for approx 4hrs or until tender. If using canned chickpeas, simply drain and rinse. Add chickpeas to a food processor with the garlic, tahini, a good squeeze of lemon juice and 1 tablespoon of olive oil. Season with a pinch of sea salt and blend until smooth. Using a spatula, scrape the hummus from the sides of the bowl, then blend again until smooth. Taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl or airtight container. Garnish with remaining chickpeas, chopped fresh herbs and/or a sprinkle of zaatar and a drizzle of extra virgin olive oil.