Hummus Platter With Canned Chickpeas

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This homemade hummus is perfectly creamy, silky smooth, and whipped to perfection. I've got a secret tip for making hummus with canned chickpeas (you'll be surprised at the results)!

Here's what you'll need...

You'll Need:

For the Hummus: – 15 ounces canned chickpeas – ½ tsp. baking soda – 1 ¾ tsp. citric acid – 1 tsp. kosher salt – 2 cups tahini – 3 tablespoons olive oil for garnish – pita and raw vegetables for serving

You'll Need:

For the Toppings: – 1 tbsp. za'atar – 2 tbsp. feta cheese  – ⅛ cup kalamata olives  – ⅛ cup green Spanish olives  – 1 clove garlic  – ½ chipotle pepper – ½ tsp. adobo sauce

You'll Need:

For the Toppings: – ¼ cup fresh dill – ¼ cup fresh parsley – 2 tbsp. lemon juice – ¼ cup olive oil

Equipment:

- Pot - Food Processor - Serving Bowls - Serving Platter

For the Hummus:

To a large pot, add drained chickpeas and baking soda. Cover with 2 inches of water, and place over high heat until the water comes to a boil. 

For the  Hummus:

Cook for 10 minutes until chickpeas have softened, increased slightly in size, and the skins are falling off.

For the  Hummus:

Add chickpeas, along with ½ cup of the reserved liquid from the chickpea can, to a food processor, along with citric acid and kosher salt. 

For the  Hummus:

If the canned liquid is less than needed, just add additional water until you reach ½ cup. Blend until smooth and creamy.

For the Hummus:

With the food processor running on high, alternate adding in tahini and 1 ¼ cup of ice cold water. Continue to blend until the mixture is thick and creamy. It should resemble the texture of buttercream.

For the Hummus:

Divide hummus into three separate bowls, and top with 1 tablespoon of olive oil on each bowl. Garnish each hummus with the toppings listed below. Place hummus, pita, and raw vegetables on a serving platter.

Za'atar Topping:

Sprinkle za'atar and crumbled feta over the hummus.

Olive Tapenade:

In a small bowl, mix together olives, garlic, chipotle pepper, and adobo. Top hummus with a mound of olive tapenade in the middle.

Place dill, parsley, lemon juice, and olive oil in a food processor. Blend until smooth. Drizzle around the top of the hummus.

Green Herb Topping:

Swipe up for full recipe.