There are many variations of this plant protein packed with complex carbs and healthy fat source but here I am with first of my favorite homemade hummus recipes.
This delicious simple appetizer/snack can be enjoyed with veggies as a dip also with crackers, pita bread or as a spread on sandwich, wraps, burgers and the list goes on…
Starting with tips for chickpeas also called as Garbanzo beans, It is recommended to soak it overnight or at least 8 hours and then get started with the process. The another option would be to use canned chickpeas from supermarket if you forgot to soak chickpeas or need to make this right away.
Note for creamy hummus: To make hummus more smooth remove the skin of chickpeas once it is cooked. It will be some effort and time consuming but worth at the end. This step is optional though.
Tahini sauce: Tahini is a paste made from sesame seeds. You can find tahini sauce in supermarkets. If you want to make it at home, roast about 6 oz (168 grams) of sesame seeds until they are golden and then add them to a small blender and make a paste (tahini sauce). You can use this sauce for making hummus and additionally you can also use it in salads or protein bowls as well.
Blending: It is recommended to use a food processor to make the recipe as it will be a little convenient and also easier if you are making a larger quantity say for 5-6 days since people make it in batch and store in the refrigerator as it goes pretty much with everything and a quick healthy snack too.
But if you are making a small batch of hummus, you can use a small blender as I have tried making with Nutribullet blender before and it turned out equally creamy and delicious. So, whatever is your convenience and depending on the quantity go for that option.
Classic Hummus
Ingredients-
Chickpeas or Garbanzo beans, 2 cups, soaked overnight at least 8 hours OR Canned chickpeas, 1 can
Tahini sauce, 5 tbsp
Garlic cloves, 3
Lemon juice, 2 tbsp
Salt, 1 tsp
Paprika powder, 1 tsp
Olive oil or any vegetable oil, 2 tbsp
Recipe
Soak chickpeas overnight (atleast 8 hours). Then drain off the water and transfer these chickpeas to a saucepan with water sufficient to soak the chickpeas. Keep the water 1 inch above the layer of chickpeas and cook on medium flame or till it starts boiling and cook until the chickpeas are soft. Another option is to pressure cook chickpeas for 5-6 whistles on medium flame. If you are using canned chickpeas, then you can use it right away as those are already cooked and soft.
To a food processor, add cooked chickpeas, tahini sauce, lemon juice, olive oil, garlic cloves, salt. Blend it all until smooth consistency is obtained. If it is a little too thick after blending for 2 minutes you can add 4-5 tbsp water or 1 tbsp olive oil for some extra healthy fat source and blend it all again to achieve smooth that silky and smooth consistency for hummus.
Drizzle with some more of olive oil and paprika powder, some herbs and Enjoy !!
Happy Eating !!
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