Easy homemade hummus(with tahini).
This homemade hummus(hummous)recipe shows you how to make the healthy middle-eastern chickpea dip with canned as well as dried chickpeas. All you need to make hummus is some chickpeas, homemade tahini, garlic, salt, lemon or lime juice, and olive oil. That’s just 5 basic ingredients you might have in your kitchen pantry right now.
Ingredients
- 1 can(15ounce) of chickepeas(if you are going to use dry chickpeas, use 2 cups)
- 2 cloves of garlic for a milder taste(4 for a more stronger taste)
- 1/2 teaspoon of salt(add more as needed)
- 1/4 tablespoons of lemon juice(use only as needed)
- 1/4 cup of tahini(sesame paste, you can reduce it to 3 tablespoons for a milder sesame flavor)
Instructions
- 1
How to cook dry chickpeas for hummusAdd the chickpeas(2 cups) into a large pan and pour in the water(4 and 1/2 cups).
- 2
Add water to completely submerge the chickpeas, cover with a lid and let it soak overnight.
- 3
Drain the chickpeas, add them to a cooking pan with water to submerge.
- 4
Avoid adding salt to the chickpeas as it will take longer to cook.
- 5
Cook them until they turn soft. this would probably take 45 minutes to 1 hour over medium heat.
- 6
Season with salt in the last 15 minutes.
- 7
If you are using a stove top pressure cooker-add the soaked chickpeas into the pressure cooker, add enough water just to cover them, lock in the lid and pressure cook for 7 whistles.
- 8
Once cooked, save 1 cup of the boiled chickpea water and drain the rest.
- 9
Making the hummus dip.
- 10
Drain water from the canned chickpea.
- 11
Tranfer the chickpeas to a food processor, if you are using your blender use the spice blending cup and attachment.
- 12
Add garlic(2 cloves, I’ve added 4 cloves but this can be too much for you, unless you love garlic).
- 13
Add salt, water(2 tbsps)and pulse for 1 minute.
- 14
If you are using cooked chickpeas, add 2 tablespoons of the water you saved to make the blending easier.
- 15
Blend until you have a wet paste consistency.
- 16
Add lime juice(2 tbsp), you can always add more later.
- 17
Blend for 40 seconds. until you have a grainy chickpea spread.
- 18
Make sure to taste and season with salt and lime if you need.
- 19
Pour in the Tahini(1/4 cup)and continue to blend for another minute.
- 20
Check on the spread, you’ll find it smoothing out. taste and if you want, add another 2 tablespoons of tahini.
- 21
Continue to blend for another 1-2 minutes until you reach the correct consistency.
- 22
Use the chicpea water to thin out the spread if it is too thick.
- 23
To serve the hummous.Transfer to a bowl or small platter, drag your spoon through it to create a swirls. Drizzle oilive oil.
- 24
Add a pinch of cumin powder(optional) and serve.
- 25
If you are not serving the chickpea dip immediately,
- 26
Cover with cling film and reftrigerate. take out 30 minutes before serving time to reach room temperature and serve.
Cook it from the original
This recipe comes from islandsmile.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on islandsmile.org