Eosinophilic Esophagitis Friendly Classic Hummus Plate
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Learn more →Ingredients
4 servings
For the hummus
- 1 cup dried chickpeas
- 1 tsp baking soda, divided
- ½ cup tahini, well-stirred
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 cloves garlic, minced
- ½ tsp ground cumin
- ¾ tsp kosher salt, plus more to taste
- 3–5 tbsp ice water
For serving
- 3 tbsp extra-virgin olive oil, divided
- ½ tsp smoked paprika
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 4 pita breads, warmed
- ¼ tsp crushed red pepper flakes (optional)
Instructions
- 1
Place the dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Stir in 1/2 tsp of the baking soda and soak at room temperature for 8 hours or overnight, until the chickpeas have roughly doubled in size.
- 2
Drain and rinse the soaked chickpeas. Transfer them to a large saucepan, add the remaining 1/2 tsp baking soda, and cover with fresh cold water by 2 inches. Bring to a boil over high heat, skimming any foam that rises to the surface, then reduce the heat to a steady simmer. Cook uncovered for 60–90 minutes, until the chickpeas are very soft — they should crush easily between two fingers with no resistance at the center.
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