Dips are a popular option for a game day gathering and one of my favorites is hummus, its delicious and healthful. Once you have tasted homemade hummus its hard to go back to a commercially prepared dip. Its a bit more work than opening a container but well worth it, not only is it far superior in taste you know everything that has gone into it, free from additives etc. Here’s how to make it:

Hummas

1 c dried chickpeas

2 tsp baking soda (divided)

4 cloves garlic peeled and smashed

1/3 c freshly squeezed lemon juice

zest of half a lemon

1/4 c ice water

1/4 tsp cumin

2/3 c tahini

salt and pepper to taste

Soak chickpeas overnight in lots of water with1 tsp of baking soda. In the morning drain and rinse the chickpeas, boil in lots of water adding the other tsp of baking soda. Boil until the chickpeas are very soft.

Drain and set aside. Add the lemon juice, zest and garlic to food processor. Process until the garlic is in tiny pieces, let sit for 10 minutes then strain, pressing out the liquid. Add the lemon/garlic juice back into the food processor along with the tahini and pulse until combined. Add 1/4 c ice water a tbs at a time with the processor running, it may seize but that’s ok keep going until its smooth. Add the chickpeas, cumin, salt and pepper and process until smooth, creamy and thick. Adjust seasoning to taste. NOTE: you can use canned drained chickpeas two 15 oz cans no need to soak overnight or add baking soda. I like to serve drizzled with olive oil, a sprinkle of sumac and lemon wedges on the side along with warm pita or flat bread and sliced vegetables.

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