Homemade Hummus Recipe – Velvety & Healthy
A velvety & healthy homemade hummus is great to have on hand!
Homemade hummus makes life on-the-go, easier. You can eat it with so many things…for example, when you have last-minute company and want to prep healthy nibbles, or if you want to have a quick snack, or add a healthy garnish to your lunch; the choice is yours!
What is hummus?
Hummus is a dip, spread or savoury puree made with a blend of cooked chickpeas also known as garbanzo beans, tahini (sesame seed paste), lemon juice, garlic, olive oil and spices. It’s part of Middle Eastern cuisine.
Chickpeas or garbanzo beans are high in protein, fibre, vitamins, minerals and are, therefore healthy.
I personally, prefer homemade hummus than store-bought hummus because when you make it, you decide on the quality of ingredients that you use and you know exactly what you are eating. The fresher and higher quality of ingredients, the better. Also, it’s cheaper to make it at home 😉
Versatile homemade hummus!
I love to serve homemade hummus with anything that you can think of; fish, chicken, steak, burgers, grilled octopus, sausages, eggs, avocado, crudités, salad…and sometimes, I just opt for a portion of hummus ‘solo’ in a small bowl.
About this homemade hummus recipe
I’ve been trying different recipes for hummus in the past year or so. I’ve exchanged tips with friends for how to accomplish a velvety homemade hummus. Some versions that I made were too pasty, or not as smooth and velvety as the ones I’ve tried in Middle Eastern restaurants, so I’ve been searching for the right recipe and technique.
Finally, I came up with a great recipe and technique to accomplish a velvety and healthy homemade hummus. I make it with dry chickpeas that I soak the overnight and I use a regular saucepan. There is no need for a pressure cooker.
Utensils you’ll need: a saucepan with a lid, a bowl, a flat sieve spoon, a blender or a food processor, measuring spoons, a rubber spatula.
Makes about three cups of hummus.
1 cup dried uncooked chickpeas
3 teaspoons baking soda
2 small garlic cloves or a big one, without germ and chopped
1 tablespoon olive oil
1 heaping tablespoon tahini
1 lemon, freshly squeezed
¾ teaspoon salt
1 teaspoon ground cumin
A pinch of cayenne pepper (optional)
A splash of filtered or still water
- Soak dried chickpeas overnight in water with 1 1/2 teaspoon of baking soda.
- Rinse soaked chickpeas, place in a saucepan, add 1 ½ teaspoon of baking soda and cover with water 3-4 cm high.
- Turn heat at high, bring to a boil, reduce heat to medium-low and cook until chickpeas are soft.
- A thick white foam will come to the surface of the cooking water. Use the sieve spoon to skim the water and a bowl with water to clean the sieve spoon.
- When the water is clear cover half of the saucepan with a lid and cook until soft.
- The skin of the chickpeas will float to the surface. Use the flat sieve spoon to remove them.
- Drain the cooked chickpeas and blend or process with the rest of the ingredients.
- If needed, add a splash of filtered or still water until you get the desired consistency; thick and smooth.
- Store in a sealed container in the fridge.
- When cold, it will become thicker. Before serving, blend with a splash of water until velvety smooth again.
- Serve in a bowl or spread in a shallow serving dish swirling it with the back of a spoon.
- Sprinkle olive oil, ground cayenne pepper or paprika, some cooked chickpeas if you have any left and if you like, some chopped flat parsley.
Cooked chickpeas and other ingredients in the food processor Homemade hummus in the process of becoming velvety smooth
- The baking soda speeds up the cooking time and helps the skin of the chickpeas detach.
- Removing most of the skins of the chickpeas with a flat sieve spoon will result in a velvety hummus texture. This process can be quite therapeutic 😉
- If you don’t have tahini, you may replace it with peanut butter.
Adding baking soda to chickpeas soaking water Removing floating skin of chickpeas with a sieve spoon
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