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Spring Challenge Day 21- Hummus

Hummus (Hoummous, Houmous, Hummous….)

1 Cup chickpeas, soaked overnight with 2-inch peice kombu or 2 cans precooked chickpeas

Spring water

1/2 Teaspoon sea salt

2 Tablespoons umeboshi paste

2 Tablespoons olive oil

1 Clove garlic, minced

1 Tablespoon tahini

2 Tablespoons lemon juice

If you are cooking the chickpeas:discard soaking water. Slice kombu into strips and place on bottom of a pressure cooker. Add chickpeas. Add water to just cover the beans. Let them come to a boil uncovered. Skim off any foam that might arise. Close the pressure cooker and bring to full pressure, then place flame deflector under it and reduce heat to low. Let cook 1 1/4 hours Remove from heat, allow pressure to come down, open the pot, and add salt. let cook 10 more minutes.

In a food processor, blend chickpeas and the rest of the ingredients. Serve with steamed sourdough pita bread, rice cakes or raw vegetables.

– Definitely our kids favorite snack.We love to make hummus wraps, and pita pockets with sprouts!  If you don’t have a pressure cooker here is another way to cook chickpeas 

All recipes are printed with permission from Jessica Porter

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