AuthorJonathan KastinCategoryAllergy Friendly, Kosher, VegetarianHummus from canned chickpeas. This recipe uses sunbutter in place of tahini to avoid sesame allergy issues, but any similar product (tahini, nut butter, peanut butter, etc) will work. The recipe also omits the garlic that is typically in hummus.
Fill a large saute pan 1/3 of the way with water. Add some salt (about 3 tsp) — this is not the salt listed in the recipe. Cover. Bring to a boil on high heat.
Wash the lids of the chickpea cans. Open them. Drain off the liquid, and rinse the chickpeas a couple of times by filling the cans with water, shaking, and draining.
Pour the chickpeas into the boiling water. Bring back to a boil. Reduce heat to low. Simmer, covered, for 20 minutes.
Pour off most of the water from the pot. Most of the chickpea skins will float, so pour those out along with the water. They will be caught by the drain guard in the sink. Use a strainer to drain the chickpeas the rest of the way.
Add all ingredients to the saute pan. Mash with a potato masher or a fork, until mostly smooth. Taste to adjust seasoning.
Ingredients
Directions
Fill a large saute pan 1/3 of the way with water. Add some salt (about 3 tsp) — this is not the salt listed in the recipe. Cover. Bring to a boil on high heat.
Wash the lids of the chickpea cans. Open them. Drain off the liquid, and rinse the chickpeas a couple of times by filling the cans with water, shaking, and draining.
Pour the chickpeas into the boiling water. Bring back to a boil. Reduce heat to low. Simmer, covered, for 20 minutes.
Pour off most of the water from the pot. Most of the chickpea skins will float, so pour those out along with the water. They will be caught by the drain guard in the sink. Use a strainer to drain the chickpeas the rest of the way.
Add all ingredients to the saute pan. Mash with a potato masher or a fork, until mostly smooth. Taste to adjust seasoning.
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