Hummus isn't typically one of those products that needs to be homemade to avoid processed added crap. Even store bought varieties tend to use just a few normal real-food ingredients; the four components essential to hummus are chickpeas, sesame, lemon, and garlic. But it's fun to make yourself, of course less expensive, and it's nice to know you are capable of whipping up something so delicious.
This recipe was inspired by the folks at Cook's Illustrated. I've modified some ingredient amounts for taste and to make enough to snack on for a week.
What You Need
A blender or food processor
1 cup dried chickpeas
2 quarts water
1/4 tsp baking soda
10-11 Tbsp tahini
4 Tbsp the best extra virgin olive oil you are willing to pay for
6 Tbsp lemon juice
2-3 garlic cloves diced or pressed
3/4 tsp salt
1-2 pinches cayenne pepper
1/2 - 1 tsp ground cumin, depending on your preference
What To Do
First things first, get to soaking those chickpeas! Put your dried chickpeas in a bowl and cover them by several inches with water. Cover the bowl and set it in the fridge overnight.
The next day, you'll see your chickpeas have absorbed a lot of the water, but they won't be as soft or as large as the canned kind so it's time to cook them. Put your garbanzo babies into a pot along with about 2 quarts of water and the baking soda. Bring it all to a boil and let it go for an hour. You can test them by eating one, and they should be very soft after the hour is up.
When they are done, save 1/2 cup of the cooking water and drain off the rest. Let cool 20 minutes or so.
Meanwhile, you'll want to prepare you blender and two small bowls. Into the blender, throw the garlic (2 or 3 cloves depending on your personal preference), salt, cayenne, and cumin. Add lemon juice and the reserved cooking water into one of the bowls. Mix tahini and olive oil into the other.
Once your garbanzos are not longer piping hot, dump them into the blender and blend with the spices. You'll probably have to stop the blender a few times and scrape everything back down around the blades. It shouldn't take too long until you've got a thick paste. Add the lemon juice and water mixture slowly. If you're very brave you'll be able to do this with the lid of the blender completely off. Again, you'll probably have to stop and stir and few times, but try to blend this for about a minute. Finally, add the tahini/olive oil mixture in the same manner. Blend about another minute.
Move your hummus into a bowl and let it chill in the fridge. Hummus is one of those things that tastes even more delicious if it sits for an hour or two and the flavors are allowed to combine.
Serving Suggestion
Hummus is great with pita chips, as a sandwich or wrap spread, and as a vegetable dip. My favorite way to enjoy it is with fresh carrots, peeled and cut into sticks.
This recipe was inspired by the folks at Cook's Illustrated. I've modified some ingredient amounts for taste and to make enough to snack on for a week.
What You Need
A blender or food processor
1 cup dried chickpeas
2 quarts water
1/4 tsp baking soda
10-11 Tbsp tahini
4 Tbsp the best extra virgin olive oil you are willing to pay for
6 Tbsp lemon juice
2-3 garlic cloves diced or pressed
3/4 tsp salt
1-2 pinches cayenne pepper
1/2 - 1 tsp ground cumin, depending on your preference
What To Do
First things first, get to soaking those chickpeas! Put your dried chickpeas in a bowl and cover them by several inches with water. Cover the bowl and set it in the fridge overnight.
The next day, you'll see your chickpeas have absorbed a lot of the water, but they won't be as soft or as large as the canned kind so it's time to cook them. Put your garbanzo babies into a pot along with about 2 quarts of water and the baking soda. Bring it all to a boil and let it go for an hour. You can test them by eating one, and they should be very soft after the hour is up.
When they are done, save 1/2 cup of the cooking water and drain off the rest. Let cool 20 minutes or so.
Meanwhile, you'll want to prepare you blender and two small bowls. Into the blender, throw the garlic (2 or 3 cloves depending on your personal preference), salt, cayenne, and cumin. Add lemon juice and the reserved cooking water into one of the bowls. Mix tahini and olive oil into the other.Once your garbanzos are not longer piping hot, dump them into the blender and blend with the spices. You'll probably have to stop the blender a few times and scrape everything back down around the blades. It shouldn't take too long until you've got a thick paste. Add the lemon juice and water mixture slowly. If you're very brave you'll be able to do this with the lid of the blender completely off. Again, you'll probably have to stop and stir and few times, but try to blend this for about a minute. Finally, add the tahini/olive oil mixture in the same manner. Blend about another minute.
Move your hummus into a bowl and let it chill in the fridge. Hummus is one of those things that tastes even more delicious if it sits for an hour or two and the flavors are allowed to combine.
Serving Suggestion
Hummus is great with pita chips, as a sandwich or wrap spread, and as a vegetable dip. My favorite way to enjoy it is with fresh carrots, peeled and cut into sticks.
Shared At: The Healthy Home Economist
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