If you’re a regular on this blog, I know what you’re thinking. She hardly ever posts and now that she does, it’s a boring hummus recipe and a sponsored post to boot. This is true, but you’ve got to try this recipe and these chips.
RW Garcia has been a family-owned company for 35 years and best of all, their products are non-GMO, gluten-free, and contain nothing artificial. All of their snacks are corn-based, so they have a nice, thick tortilla chip texture. The crackers also contain flaxseed, chia seeds, and black sesame seeds. My favorites were the sweet potato crackers. I liked the lentil with turmeric ones, too, but I had to be in the mood for them because the flavor was pretty strong. The other favorites were the blue corn chips that had a nice light and crispy texture. I absolutely hate Frito’s chili cheese corn chips, but the RW Garcia ones were surprisingly amazing. I really wish I could find this brand in stores, but I haven’t seen them in El Paso. We’ll most likely have to order them online.
My intention was to make a unique dip or crush the blue corn chips into a veggie patty recipe like Smashburger, but I haven’t had time to experiment and I’ve been meaning to share this hummus recipe with you. It is dreamy creamy authentic hummus perfection. You must cook the chickpeas, no shortcuts unless you want to skip soaking them which I usually do. The only difference will be that you have a flawlessly smooth hummus. You’ll notice mine looks a little gritty and not completely smooth, but I assure you the mouthfeel is smooth. The secret is the baking soda which helps break down the skins.
Try this hummus and you’ll never buy it again unless you’re feeling lazy. No judgement here if you do, I hate cleaning the food processor.
This recipe is adapted from Bon Appetit’s Israeli-Style Hummus Recipe. I usually skip the soaking part. I also cook my chickpeas in a slow cooker. BA uses 4 garlic cloves and processes them instead of grating them.
- 1 cup dried chickpeas, rinsed well
- 2 teaspoons baking soda, divided
- 1 garlic clove
- ⅓ cup (or more) fresh lemon juice (about 2 large lemons)
- 1/2 to 1 teaspoon kosher salt, plus more
- ⅔ cup tahini
- ¼ teaspoon (or more) ground cumin
- Olive oil (for serving)
Combine soaked chickpeas and remaining 1 tsp. baking soda in a large saucepan and add cold water to cover by at least 2″. Bring to a boil, skimming surface as needed. Reduce heat to medium-low, partially cover, and simmer until chickpeas are tender and completely falling apart, 45–60 minutes. Drain; set aside. You could also just cook the chickpeas in a slow cooker for about 3 hours or until tender and falling apart.
In a small bowl grate the garlic clove and add the lemon juice and 1/2 tsp. salt; let sit 10 minutes to allow garlic to mellow.
Add the garlic-lemon mixture along with the tahini to a food processor and pulse to combine. With motor running, add ¼ cup ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick. Add chickpeas and cumin and process, occasionally scraping down sides, until mixture is extremely smooth, about 4 minutes. Thin with more water if you prefer a looser consistency; taste and season with more salt, more lemon juice, and more cumin if desired.
Garnish as desired. I usually top with olive oil, paprika or chili powder, oregano, and sumac.