Weekly Meal Prep

By Cooking With Ayeh · 20 min

Ingredients

Instructions

1. If using dried chickpeas, soak them overnight in a large bowl of water, as they will double in size. Next day, drain and rinse.
2. Boil the soaked chickpeas in a large pot of fresh water over medium heat. Once it boils, add 1 teaspoon of baking soda and skim off the foam that rises.
3. Cook the chickpeas until very soft (about 20 minutes), then drain and rinse under cold water, discarding loose skins. Peeling is optional.
4. Put the cooked or canned chickpeas in a blender or food processor with the tahini, lemon juice, garlic, olive oil and a good pinch of salt. Blend until smooth.
5. For a creamier texture, add 1 ice cube or a splash of ice-cold water and blend again. You can also add 1-2 tablespoons of aquafaba.
6. Taste and adjust seasoning. Spread the hummus in a bowl and use the back of a spoon to make a well on top.
7. Garnish with extra chickpeas, a sprinkle of paprika and a drizzle of olive oil.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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