Generated by Jamous (Senior Guide)
Prep Time: 10 minutes + soaking time
Depends how much you like hummus!
Best fresh, but will keep in the fridge for several days
Soak. In a large bowl, let the chickpeas soak in water overnight, at least 12 hours. If longer than 12 hours be sure to change the water. Don't let them sit for longer than 24 hours though as they will begin to sprout!
Boil. The next day after soaking, boil the chickpeas in water, add to that the salt, cumin and 7 Spice Blend (if available). It takes about 30 - 45 minutes or more to get ready, check regularly by crushing a chickpea with your fingers (when it is very soft it means it is ready for blending), you might need to keep adding water.
Strain. Drain the chickpeas (keep the water), put the chickpeas in the blender instantly when it is hot.
Blend. Add 2 tablespoons of the boiled chickpea water (aquafaba) to the blender or food processor, along with the garlic, tahini, 1 teaspoon more of cumin and 7 Spice Blend, a few drops of lemon juice, and a pinch of salt. Blend until smooth.
Notes: Adjust seasonings to taste and use caution when blending hot liquids!
Many of the independent zero waste stores also have liquids and pastes such as tahini that can be purchased with the use of your own containers as well.