If cooking your own chickpeas from scratch the cooking time is 90 minutes. When it comes to snacking and dips, I must say this Cilantro Jalapeno Hummus is my go to for being healthy, filling and versatile. This sure hits the spot!
Soak the dried chickpeas overnight in water without any salt. The water should be covering them by at least 2 inches, this will be absorbed. Add more water to the bowl if needed.
Drain and cook the pre-soaked garbanzo beans in a pot with 2 inch of water covering and add the baking soda. Bring to a boil and simmer for 60 minutes uncovered, or until they are soft. Drain and set aside.
For Hummus from canned:
OR you can use 2 cans drained garbanzo beans instead of above scratch method.
In a food processor or Vitamix, blend all of the cilantro, jalapeño, garlic, olive oil, tahini and lemon juice to a purée. Add the kosher salt and 3 cups garbanzo beans and continue to blend until this is a smooth paste. Save remaining cooked garbanzo beans for other use. If it gets too thick add more lemon or olive oil to thin. Season to taste.
Serve with soft or toasted pita bread chips. Garnish hummus with a drizzle of good olive oil and sumac if desired.
16 oz dried (1 pound) is the equivalent of 4 cans of drained chickpeas. For this recipe use 2 - 15oz cans garbanzo beans if not soaking dried.
Baking soda raises the pH of the water and helps the chickpeas break down for an ultra-smooth purée.