I am a big fan of Hummus, and I know that a lot of people buy ready hummus to eat with toast or on top of any type of bread, or with falafel, arepas, and many more. The hummus is a versatile dip and is perfect to share with family and friends. In this post, I will show you step by step how I make my hummus, from scratch, and I am more than confident that my homemade hummus tastes as good as the one you can find in the supermarket, or even better.
Hummus is made out of chickpeas or garbanzo and is a paste made of these grains, smashed, with some spices, lemon juice, and oil.
I always make sure to previously have the ingredients required to prepare my hummus, and even though they are all simple and easy to find, put them below so if you don’t have them right now and maybe you want to try to make your hummus, you make sure also to take them next time you get your groceries. I used this recipe:
Olive Oil (with 4 tablespoons is enough)
Chickpeas. You can do it with the ones you buy in a can, but I bought the raw ones.
1 big lemon, or 2 small ones.
Sesame seeds (½ cup)
Cumin, 1 teaspoon
Salt. I used Himalayan pink salt, but you can use sea salt as well.
I put my chickpeas to hydrate overnight, and then the next day took the old water away and filled it again with fresh water, boiling it for about 2-3 hours, always making sure that it doesn’t get completely dry. After that, I turned off the stove, and let it cool down for about half an hour.
In the meantime, I toasted the sesame seeds on a pan, at low to medium flame, and moved them constantly to make sure they don’t get too dark. Toasted sesame seeds taste much better, and it gives a great flavor to the hummus.
Once both the sesame seeds and the chickpeas are ready, I proceed to blend everything. The lemon juice I previously squeezed, the 2 cups of chickpeas with ½ cup of the same water used to boil the peas, 2-3 tablespoons of olive oil, leaving one to decorate after, ¼ teaspoon of cumin, 1 teaspoon of salt, and if you’d like, maybe a little bit more, and the sesame seeds.
Most people would add a clove of garlic also while blending, and the taste gets very powerful. I recommend that the garlic be cooked with the chickpeas for about 10 minutes, so you soften the taste of the garlic.
Aside from the time you have to take to hydrate and cook the chickpeas, the hummus is ready very fast and easy. I used my blender because is potent, but I would better recommend using a food processor because even cooked, the chickpeas are thick and can break a weak blender if used for too long, and the intention is to blend or process the hummus mix for about 3-5 minutes until you get a very homogenous paste.
Finally, I decorated the ready hummus with dried parsley and garlic and a tiny bit of pepper, and you can also use paprika. My mouth was watering to get those tiny toasts and dip them as I did.
Hummus is great, and it lasts longer when properly stored with a cover in the fridge. I am sure that is very healthy since chickpeas have a lot of nice properties, with the sesame seeds also that are good for the body.
I hope you can try my recipe if you like it, and comment on how it went. Grateful as always for being able to share with you all, I send regards to all of you.
César.
