I recently made my first batch of hummus and I have had several people ask me about what the ingredients were…so here it is.
I did some research on recipes…some said to take that soft skin covering off, some said leave it on. Some recipes said to cook them and some just were straight out of the can. So I decided to try one version and then the next time I make it to try something different and see what changes. In this recipe, you will be cooking your chickpeas.
Ok, ok… so this is what I did for my first batch.
Ingredients:
• 1 (15.6 oz) can of chickpeas
• 1/2 tsp baking soda
• 1/2 cup tahini
• 2-3 tbsp olive oil
• 3-4 tbsp fresh lemon juice (about 1 lemon)
• 2-3 cloves garlic
• 2-4 tbsp ice cold water
• 1-1 1/2 tsp cumin
• 1/2 to 1 teaspoon of pink Himalayan salt
Directions:
1. Drain and rinse the chickpeas. (If you are vegan, this liquid may be something that you can save as it has been substituted for making merengue in several recipes. If not, just discard it.
(I used Bush’s chickpeas. I love chickpeas and I always have some and I use all brands. I didn’t take pictures of everything as I was making it so this is another can that was in the pantry. It is the Walmart brand. Use what ever you like…if you eat organic then get those.)
2. Place rinsed chickpeas in a pot with the baking soda, cover with water and boil for 20- 30 minutes until the chickpeas look bloated. The baking soda is supposed to soften the skin so you dont have to peel each one. Also, cooking the chickpeas is supposed to make for a smoother creamier texture. Once they are finished cooking, strain them and rinse them with cold water.
3. In your food processor (or blender) combine 3 tablespoons of lemon, 1/2 teaspoon of salt and the garlic. (Make sure to peel the garlic) blend together to chop the garlic. Let rest for 5-10 minutes to let the flavors marry.
4. Add the tahini (make sure you stir the well before adding) to the lemon juice and garlic and process. Scrape down the mixture from the sides if necessary. (I picked this up at Whole Foods but you should be able to find it just about anywhere).
5. While the food processor is running, add the cold water to make the tahini pale and creamy. Add a little more if your tahini is super thick.
6. Add the cumin and chickpeas. I am heavy handed with spices so you may want to start with 1/2 tsp of cumin first and add more later if you would like. But I love it, so I added a little more. Start processing the mixture.
7. While the mixture is processing, carfully add the 2 tbsp of olive oil in the top of the food processor or blender.
Taste it… you can add a bit more lemon juice for extra zing, more salt if desired, more cumin or if it is still not creamy enough, add a little more water. And process again.
Scrape it out and into a serving bowl if you are making it for a party, top with a drizzle of olive oil, paprika, or fresh herbs and serve. OR put it into a storage container and top it later.
I sprinkled a little paprika on mine.
It stays good in the refrigerator for one week…if it last that long.
Hummus can be eaten with pita chips, tortilla chips, carrot sticks, sliced cucumbers, used as a spread on sandwiches or in wraps…the list goes on and on.
Hummus is vegan and Daniel fast friendly.
BON APPETIT!
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