One of my favorite snacks (and dips) is hummus. But, since I grew up eating hummus, I’m somewhat picky about the hummus I eat. So many times I’ve been disappointed by the store-bought or restaurant varieties. So, I have given up on buying hummus and just make my own. It’s incredibly easy, good for you and so inexpensive when you make it at home.
Here’s what you need:
1 cups dried chickpeas (the smallest you can find)
1/2 cup tahini
juice from 1 lemon
2 cloves of garlic
1/2 tsp cumin
1 Tbsp + 1/8-1/4 teaspoon baking soda
1. Pour the chickpeas over a large plate. Pick out damaged grains, small stones or anything else that doesn’t look like a good chickpea.
2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water overnight with 1 tablespoon of baking soda.
3. In the morning, rinse and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their size.
3. Rinse them one more time and place them in a large pot. Cover with water and add the rest baking soda. Cook for 1-1 1/2 hours until the grains are very easily smashed with your fingers. Some recipes advise to rinse and remove the skin, which floats to the top of the water. I’ve done it both ways. I don’t have a problem with the peel once it has cooked so much. I usually skim them off of the top. But, I don’t try to get every one of them out. It’s just a lot of work.
4. When the chickpeas are soft, drain the water but save it for later.
4. Let the chickpeas cool for a few minutes. Then, put them into a food processor and puree. Leave it to chill a little while before you continue.
5. Add the tahini and the rest of the ingredients to the hummus and puree until you reach the desired texture. If the Humus is too thick, add some of the cooking water. It should be thinner than the actual desired texture.
6. Refrigerate and enjoy with veggies, crackers, chips or bread!
What do you like to eat with your hummus?
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