homemade hummus : smooth and simple to make. you’ll break up for good with the store bought stuff when you give this a try ! it’s a delicious appetizer, a yummy dip and a creamy spread for your wraps and sandwiches.
Homemade hummus is smooth and simple to make. You’ll break up for good with the store bought stuff when you give this a try ! Do you have five minutes ? Then you have homemade hummus that you can whizz up at the drop of a hat and store in your fridge for up to a week. It’s a delicious appetizer, a yummy dip and a creamy spread for your wraps and sandwiches.
I grew up eating hummus weekly at the least – a fringe benefit of a Lebanese (and Middle Eastern) diet. This dish turned up regularly at family meals, holiday celebrations or gatherings. There are as many twists and ways to make it as there are different households ! I love my hummus with extra lemon and [controversial opinion coming] without garlic.
meet the main ingredients
This recipe calls for two staples of a Middle Eastern or Mediterranean kitchen : Tahini and Chickpeas.
Tahini is a paste made from ground toasted sesame seeds, it’s the main ingredient of hummus. It has a lovely nutty and creamy taste and is even enjoyable on its own as a dip.
Chickpeas, also known as Garbanzo beans or Hummus – their name in Arabic – hence the name of the famous dip. One on hand, you can cook your own chickpeas or used the can version. To cook your own chickpeas, you have to soak them overnight, rinse them the next day and boil them for 2-3 hours. However, for me, Hummus is a spur of the moment thing, so I always like to have a few cans of chickpeas on hand for when hunger strikes.
pick your methods
In the instructions, I recommend three methods to make the Hummus. All three ways will give you a lovely and smooth consistency. For a smaller quantity, I recommend using a food processor or an immersion blender. But for a larger quantity, a blender with a tamper will do the trick.
homemade hummus : smooth and simple
- Food processor OR
- Blender OR
- Immersion blender
- 2 cups cooked chickpeas (or canned – thoroughly rinsed)
- ½ cup tahini (sesame paste)
- 2 tbsp lemon juice (approx. the juice of 1 large lemon)
- 1 garlic clove
- ¼ cup iced water
- salt & pepper
- Add all the ingredients (except the iced water) to your equipment of choice and blend until smooth. Add in the iced water progressively until you achieve the desired creaminess.
- Plate up and serve immediately or transfer in a container and store in the fridge.
to spruce up your hummus, you can blend it up with fresh herbs like cilantro or basil. you can also substitute hummus for the dressing and massage it into the crunchy kale salad.