As a kid, I never liked hummus, even though I grew up in the region best known for hummus. But now I know why! Most of the hummus I had as a kid was store-bought hummus; full of ingredients I can’t even pronounce, preservatives, cheap oils and in some cases even flour (!!!)
When I finally tasted real homemade hummus, it completely changed my opinion of it and now I’m hooked. I love using it as a dip for homemade oven-baked potato fries—and it’s also a good source for protein and dietary fibre. It can also be used as a superb spread for sandwiches. The best thing about it is that it’s made from whole ingredients and is super healthy.
Let’s get to work!
Soak some chickpeas (around 3-4 cups of dried chickpeas) in a bowl of water so that the water is well above the chickpeas. The chickpeas should be around 1/3 of the contents of the bowl and the rest should be water nearly till the top. Leave them soaked overnight.
The next morning, drain the water. Throw the chickpeas in a pot and add water (around the same ratio as we did in the soaking bowl) and start cooking with the lid on, on a low-medium heat. We should be getting small bubbles. Cook the chickpeas until most of the water is gone and check whether they are tender enough— they should be super soft and tender. If not, add more water and check again once the water is evaporated.
Once the chickpeas are done, store in the fridge to let them cool, it will be easier to blend them into a smooth paste when they’re cool.
Now for the magic equation:
Place in your food processor:
3 cups of cooked and cooled off chickpeas, 2-3 tablespoons of tahini (I put 2 super loaded Tbs), 1 juice of a full lemon freshly squeezed (I squeeze into a separate receptacle to make sure I take out the seeds), 3-5 cloves of garlic (begin with 2 and add more as you taste the mix), ½ cup of cold water and salt to flavour. Start blending and once there’s a solid consistency, you should taste and correct seasoning and texture by adding salt/garlic or by adding more water. Any water added at this point should be added in tiny drops because it’s super easy to go from having nice creamy hummus to having chickpea soup! I like to keep a few whole cooked chickpeas to serve on top of the creamy paste.
Tip with food processors: Blend for 1-2 minutes and then pause for another 30 secs at least. Leaving the food processor running for long stretches at a time can heat up the contents and the motor. (If you’d like the hummus smoother, remove the peel off the cooked chickpeas).
Serving suggestion: Sprinkle warm cooked chickpeas on top of the spread, some paprika and chopped coriander (cilantro)/parsley.
The advantages of soaking the chickpeas overnight are:
- The water absorbs substances in the chickpeas which cause flatulence, we don’t want that!
- Soaking overnight allows for a quicker cooking process (otherwise it takes hours!)
- Another alternative is using canned chickpeas which are ready to be used BUT making our own chickpeas means eating less added substances.
You’re in for a treat! Have fun and get creative with your hummus, it goes well with just about anything! (Even strawberries!)
For a list of all the special ingredients I’ve used in my recipes, check out the vegan shopping section.
* I highly recommend using tahini from raw unhulled-whole sesame seeds because its nutritional value is higher, it contains a lot more calcium than the regular raw tahini and it’s a lot tastier. These 2 are amongst my favourite tahinis: Achva , Oxygen . They are both excellent!
If you’re adventurous and have a power blender, you can attempt making it yourself. Unhulled sesame seeds can be found in some health shops or online. The flavour can be a little bitter and it can take time getting used to but the health benefits are worth it.