Hummus

Hummus

in Mediterranean, Vegan

I have always loved dips, with bread, crackers or chips.   Simple snacks are fun and easy.   Occasionally, for lunch I have some tea with a few dips, bread and olives.

I stumbled onto hummus one day, I was at a birthday party and oooohhh dips.   At the time, I didn’t know what I was eating or what it is was called.   I just knew it was different and it was great!!   Later that day, I was told all about hummus.   I have been an addict since that day.

In Greece, we ate a lot of hummus.   It always tasted like it had more lemon than my typical hummus.   It did not take long and I preferred the flavor.   The additional lemon brightens up the flavor, it gives it a little extra freshness.   This recipe does include the additional lemon flavor.

My favorite way to eat hummus is with warm pita bread.   Try it with fresh bread, crackers, or on a quinoa bowl.   Consider adding hummus to a wrap or using it as a replacement for mayonnaise.

  • Hummus

Hummus

  • Servings: 24
  • Difficulty: easy
  • Print


This is a traditional recipe, it leans more to the flavors of the Mediterranean.

Ingredients

  • 1 cup dried Chickpeas
  • 4 Garlic cloves, crushed
  • 1/4 cup Tahini paste (pureed sesame)
  • Olive Oil to taste – 3 tbsp
  • 1/4 cup of fresh Lemon juice (1 lemon)
  • 1/2 tsp Cumin
  • 1 tsp Salt (Kosher Salt preferred)

Optional Ingredients

  • 1/2 tsp Baking soda

Make the Chickpeas

  1. Add the Chickpeas to a large bowl.
  2. Rinse and drain the Chickpeas.
  3. Fill bowl with water, 2 inches above the chickpeas.
  4. Cover the chickpeas and soak for at least 8 hours. Soak in the refrigerator if longer than 8 hours.
  5. Rinse and drain the Chickpeas.
  6. Add Chickpeas to a large saucepan.
  7. Add 4 cups of water to the pan. Add additional water, until 1 inch of above the chickpeas.
  8. Optional: Add the Baking soda or just cook an additional 15 minutes.
  9. Cover the pan and bring water to a boil.
  10. Uncover the pan and reduce heat to medium-high.
  11. Cook for 45 minutes.
  12. Check for tenderness: take a single chickpea and crush it between your fingers. It should easily crush into a paste.
  13. If needed continue cooking until the chickpeas are done.
  14. Drain the chickpeas (optional, save the water for aquafaba)

Optional: remove the skins from the chickpeas

  1. Cover chickpeas with room temperature water.
  2. Rub chickpeas between your hands to remove the skins.
  3. Pick-up the Chickpeas and let the chickpeas fall between your fingers.
  4. The skins will stick to your fingers, rinse the skins off your fingers.

Make the Hummus

  1. Add Chickpeas and Garlic to the food processor.
  2. Add 2 tbsp water to the food processor.
  3. Process the chickpeas for 3 minutes on low speed or until it becomes smooth.
  4. Add Tahini, Salt and Cumin.
  5. Process for 1 minute.
  6. Add Olive Oil and Lemon juice
  7. Process for 1 minute.
  8. Check the consistency and taste the Hummus.
  9. Add more salt if needed.
  10. Adjust consistency if needed.

Adjustments - too thick

  • Add a tsp of water or Olive Oil
  • Process for 30 seconds.
  • Repeat these steps until the desired consistency is reached.

Adjustments - too thin

  • Add a tsp of Tahini
  • process for 1 minute.
  • Repeat these steps until the desired consistency is reached.


Store covered in the refrigerator for up to one week.