Warning: Once you've made it had homemade hummus, you will never be able to eat store bought again. it's simply impossible. The tastes do not even compare.
Ok. You've been warned and are ready to make your own hummus.
The tools you need are: chickpeas, lemons or lemon juice, tahini (a sesame paste), salt, garlic and cumin.
You'll also need some kind blender or food processor.
Canned chickpeas are 100% fine, most recipes say you can't tell the difference, but we used dried this time.
Links to recipes with exact amounts are pasted below. We're going to share a few tricks and tips.
If you're using dried chickpeas from a bag, they have to be checked for small rocks or insects, rinsed, then soaked at least overnight in a large container. They absorb a lot of water. You'd be surprised how much.
Pour off the water after a day, rinse, and cover with water and boil. Boiling with garlic adds more flavour. You'll need to skim the white fluff that accumulates on the water.
After about 25-30 minutes simmering, your chickpeas will be soft.
Some people like to keep the cooking water, called aquafaba, to cook with. Even if you don't, save a cup of it to use to thin your hummus as you blend it.
Drain your chickpeas. If you remove some of the thin, white clear outer shells, your hummus will be a bit smoother. This is detailed in the "Etherally Smooth Hummus" recipe from Smitten Kitchem below.
Some of the outer coverings will already be off from boiling and are easy to pick out. This is just a bonus step for increased smoothness and not necessary. It's for those with time and a slightly obsessive quality about them when it comes to hummus.
Next, you'll blend your chickpeas, tahini, salt, garlic, cumin, lemon juice, and reserved cooking water until smooth.
Fresh lemons are better than bottled lemon juice but either way, your hummus will be very good.
Cumin is optional.
Some like to add olive oil. Play around with it.
Add the water very slowly to get your desired consistency.
There as as many recipes for hummus as there are opinions on kitniyot, eventually you'll develop your own. Our favorite three are below.
Keep blending until you get it as smooth as you like.
Hummus keeps very well in the fridge in a sealed container.
Three favorite hummus recipes:
Comments