Super easy home made hummus

home made hummus

If I had to pick my favorite spread/dip, hummus would definitely win – even before any kind of chocolate spread. Hummus is just so versatile – you can spread in on fresh bread, dipp all kinds of veggies in it, use it in wraps and sandwiches… Or you can eat it right from the container, which I may have done a few times. You can get pretty good hummus at your local deli or supermarket, but I often find the store-bought kind lacking in flavor. Also, if you read through the ingredients label, you can see that many producers add all kinds of food additives such as thickeners or preservatives. If you want to avoid this stuff and make sure that the hummus tastes even more delicious, you can simply make from scratch. And don’t worry, it’s really easy to make!

I usually boil the chickpeas myself and don’t use canned ones, so my recipe starts with boiling the chickpeas. Boiling chickpeas often takes at least two hours, but you can shorten this time significantly by doing two thing: soaking the chickpeas for at least 12 hours before boiling and adding a pinch of baking soda to the water when you boil them. This will make the water slightly alkaline, which speeds up the cooking process. This way you will even save energy! If you are in a hurry and want to use canned chickpeas, go ahead – you will need about 400 g. 

You need: 

  • 150 g dried chickpeas
  • 1 pinch baking soda
  • juice of 1 big lemon
  • 2 – 3 tablespoons tahini
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1/2 – 1 teaspoon salt
  • 1/2 teaspoon cumin

Soak chickpeas overnight in a medium sized pot. Make sure to add enough water – the chickpeas will absorb a lot! The following day, drain the chickpeas, cover with fresh water and add a pinch of baking soda. Bring to a boil and simmer until the chickpeas are soft – this way it should only take about one hour. Drain and leave to cool to room temperature.

Meanwhile, peal the garlic cloves and dice finely. Heat olive oil in a small pan, and gently roast the garlic for just a couple of minutes – make sure that it doesn’t brown! Roasting the garlic will enhance its flavor, but if you are in a hurry, you can easily skip this stepp and just use it raw.

Place the chickpeas in a food processor. Add lemon juice, tahini, salt, cumin, and the roasted garlic including the oil. Process until smooth. Season to taste with salt and cumin. Enjoy!


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