When you learn how to cook beans, the world will be your oyster. You can control what ingredients go into your food and save money.
Let us show you how to make your hummus from scratch.
Hummus: The Origins
The exact origins of hummus are debated, as is the case with many other foods. It’s thought that the first recipes were found in 13th-century cookbooks.
The Arabic word for “chickpeas” is hummus. Chickpeas have been grown in India and the Middle East for thousands of years.
Hummus bi-tahini is a dish made from chickpeas and tahini. It also contains garlic and lemon. This dish is popular in Turkish, Lebanese, and Syrian cuisines, as well as Egyptian. It’s become popular all over the world.
How to make Hummus from Scratch
The 6-ingredient recipe begins with a quick soak of your chickpeas, which takes approximately 1 hour. Then comes the cooking, which takes another hour. You went from dried chickpeas to cooked chickpeas within 2 hours. You are already a professional!
Drain your chickpeas and then add them to the food processor once they are tender. Add some salt, garlic, tahini, and lemon juice. If you don’t want to use oil, a little olive oil will add flavor and creaminess.
Blend until smooth and creamy. Add fresh herbs or whatever flavor you desire: Think roasted pepper or roasted jalapeno or lots of basil or cilantro. There are no limits.
Ingredients
HUMMUS
- 1 cup uncooked chickpeas*
- One strip (seaweed to improve digestion // optional).
- 1/4 tsp baking soda (for creamier texture // optional)
- Three cloves of garlic (crushed and skins removed).
- 1/3 cup tahini
- Lemon juice 2 Tbsp
- Sea salt, 3/4 tsp
- 1 tbsp of olive oil (if you don’t want to use oil, substitute water or add more lemon juice).
- One dash of Garlic powder
- Use fresh herbs such as parsley, cilantro, or basil.
FOR SERVING Optional
- Pita chips
- Cucumber
- Red bell pepper
Instructions
- Add the chickpeas (uncooked) to a large pan and cover them with 2 inches of water. Bring to a rolling boil on high heat for one minute. Cover, remove the heat, and let it sit for an hour. This method is quick. You can also soak in cool water for at least six hours or overnight.
- Add chickpeas to the pot after rinsing. Add 2 inches of water, kombu for better digestion, and baking soda for a creamier texture. ).
- Bring to a rolling boil. Reduce to a simmer, and continue to cook for 45 to 1 hour, uncovered. Remove and discard kombu. Drain. NOTE: You can remove the skins at this stage for a creamier texture. We don’t want to wait.
- You can now add herbs and garlic powder (optional). Blend and taste. Add more salt if you want it saltier or lemon juice if you prefer acidity. Garlic for “zing” is also good. Tahini can be used for nuttiness.
- If your hummus is too thick, you can add more oil or water to make it thinner. Enjoy with pita or crackers, vegetables, or as-is. The leftovers can be stored in the fridge for up to a week (not recommended for freezing).
