Active Time: 10 Minutes
Total Time: 4 Hours
Pre-heat an immersion circulator to 149°F, if you don’t have an immersion circulator heat a pot of water to a boil and pour it into a cooler. Allow the water to cool to 149°F before adding the chickpeas.
Strain the canned chickpeas and reserve 2oz of the liquid. Place the liquid, chickpeas, and amylase in a zip top bag or a vacuum sealed bag. Place it in the water bath for 3 hours.
Optional step: peel the thin skin off of each chickpea. This can help make the hummus even smoother.
Pour the chickpeas into a blender and begin blending into a paste. Add the tahini, garlic, and salt.
Slowly pour the olive oil into the blender. Scrape the sides of the blender to ensure all pieces of chickpea are blended. Once all the oil has been added blend until smooth.
Remove the hummus from the blender and refrigerate for 30 minutes or until cool before serving.
Store it in a refrigerated sealed container for up to 7 days.
Garnish with roasted garlic and extra virgin olive oil before serving.
August 27, 2019 9:53 am
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September 2, 2019 12:10 pm
How would you adjust this recipe for using dried chickpeas? Soak and cook them as normal then treat as in the recipe? I find the flavour superior to canned so would much prefer to use dried.
September 3, 2019 9:09 am
Yes, soak and cook the chick peas then then add them to the recipe in place of the canned chick peas.
July 9, 2020 7:00 pm
Just made this yesterday with a few adjustments. I used garbanzo beans I had cooked with baking soda, and I added two tablespoons of fresh lemon juice. When blending, I used two ice cubes. The result was the best best BEST hummus we’ve ever had! Super creamy!!!
February 9, 2022 2:13 pm
Hi there! why do you use amylase in this recipe? how they act with chickpeas? thank you!!
February 9, 2022 4:44 pm
The amylase breaks down the starch in the chickpeas, so that you get a less granular texture with the hummus.