Creamy Dreamy Homemade Hummus ❤️
Makes 2 litres/8 cups
Warning: You’ll never want store bought hummus again.⭐️💕. Plus if you’re budget conscious you will not believe how inexpensive it is to make 🤑💰
INGREDIENTS
Tahini:
1 cup hulled sesame seeds
2-3 tbsp olive oil
Hummus:
1 lb dried chickpeas (becomes ~3 lbs cooked)
1/2 cup/150 g (or up to double) tahini (toasted sesame seeds and olive oil)
1/2cup/120 ml (or double to taste) lemon juice
1/2 cup/120 ml (or more as needed) chilled Aquafaba (chickpea water)
Kosher or sea salt, fresh ground pepper
Optional ideas - all to taste:
Honey or maple syrup
Garlic cloves
Ground cumin (toasted is nice)
Ground Turmeric
Paprika sweet
Paprika smoked
Lime juice instead of lemon
Onion granulated
Ground sumac
Extra-virgin olive oil
Btw chickpeas and garbanzo beans are the same thing.
METHOD
- Rinse chickpeas, add to pot cover with water twice as much volume of water to peas. Add 2 tsps salt. Bring to boil then reduce to lowest setting or even turn off and let sit until you can easily squish one between your fingers. I usually leave overnight. Drain but keep the water. Refrigerate both if you have time for an hour or until chilled. (Note 1 pound of dried chickpeas will yield approximately 48 ounces of cooked chickpeas, which is equivalent to around 3 pounds when cooked fully.)
- Toast in a dry pan the sesame seeds til fragrant and lightly browned. Add to blender or food pro. Add half the olive oil. Blend until smooth, add more oil as needed. You want similar to peanut butter texture. You just made tahini. Smells so good! You can use store bought but it’s no where near as good. Btw I make double always and leave in fridge, lasts long time.
- In a food pro or blender add the cooked chickpeas, tahini, your choice of seasoning ie garlic, lemon juice, salt, pepper. Plus chickpea cooking water. Blend over high speed until smooth and creamy. If too thick add more chickpea water or lemon juice. Takes approximately 5 mins total blending. Taste and do final seasoning. Refrigerate for 1 hour minimum before serving.
- I usually freeze some.
Notes
- Chilled Temperatures: Cooler temperatures help stabilize the emulsion, so using chilled cooked chickpeas and cooking water will give a thicker texture to the hummus.
- Garnish ideas are endless but classic ones are: sesame seeds white or black, a few drops of toasted sesame oil, lots of chives and chive blossoms, hot sauce, lemon or lime juice, more EVOO.
#HomemadeHummus #HummusRecipe #CreamyHummus #DIYHummus #EasyHummusRecipe #TahiniHummus #ChickpeaHummus #HealthyHummus #VeganHummus #BudgetFriendlyRecipes #HomemadeTahini #PlantBasedSnacks #MediterraneanRecipes #HealthyDips #MealPrepRecipes #sweetwoodmountain