I love hummus. I use it as a spread on sandwiches, wraps and even made a bread with it. But never made hummus myself at home -- I wonder why!! All it needs is 2 main ingredients -- chickpeas and tahini and that's all you need to make this creamy and delicious dip.
This basic hummus is creamy-smooth and is lightly flavored with tahini. Add more tahini for a more full bodied flavor. This classsic version can be doctored up by adding other flavorings like roasted red pepper, sundried tomato, roasted garlic etc.
Recipe from Vegetarian Times magazine:
- Puree warm chickpeas, lemon juice, garlic and ¼cup of water in a food processor 3~4 minutes, or until smooth, scraping down sides of bowl if needed.
- Add tahini and puree 2 more minutes or until the mixture has the consistency of soft cream cheese, adding 1~2tbsp more water, if necessary. Season with salt and pepper. Sprinkle some paprika and drizzle olive oil on top. Serve with pita bread, tabbouleh and falafel.
- How to cook Chickpeas from Scratch: Rinse and drain dried chickpeas and soak them for 8 hours or overnight. I wasn't too prepared to make this dish, so I soaked the chickpeas in hot water and kept changing the water every 1 hour and the chickpeas were nice and soft in about 5~6 hours.
- Drain soaked chickpeas, then rinse and drain again. Place the chickpeas in a large pot with 10 cups of water, bring to a boil. Reduce the heat to low and simmer 90 minutes. Stir in 1tsp baking soda, if desired, after the first 1 hour to get creamy smooth chickpeas. Remove from heat, cover pot and let stand for 30 minutes. Skim off any chickpeas that have floated on top. Drain well.
- I usually pressure cook my chickpeas which gets done with much less water and in much less time.