Home made hummus

Home made hummus

Protein and fiber packed, hummus is one of the healthiest and most delicious comfort foods.

Hummus will stabilize your blood sugar and curb your appetite, making it a great ally in the fight against PMS cravings.

Soaking time (optional) : overnight
Prep time : 20 minutes
Cooking time: 1h40 (pressure cooker - recommended) / 3h (regular pot)  
Total time: 2h

Hummus is the perfect food:

  • It’s packed with protein, fibers, healthy fats, iron and magnesium
  • Its has a very low glycemic index
  • You can snack on it easily with carrot / cucumber sticks
  • It’s freezable
  • It’s freaking delicious !

The prep time may scare you, but there is nothing to fear! Most of the time you just wait for it to get cooked. After that, it’s pretty quick.

You can make a big batch of it and then freeze it into small portions, so you can have a ready hummus portion within 3 minutes of craving it.

This is the original middle eastern hummus, so it doesn’t contain fresh garlic. It’s best eaten warm, but it’s also great after it has cooled down.

Ingredients

Yield: 5 generous bowls of hummus

  • 500g / 6 cups of dry chickpeas
  • One onion
  • 3-4 garlic cloves
  • One pinch of baking soda
  • 3 big lemons
  • 4 tablespoons of cumin
  • 1 teaspoon of salt
  • 2 cups of tahini
  • Olive oil

Instructions

Optional: soak your chickpeas overnight. If you are craving your hummus TODAY, it’s perfectly fine not to soak it – don’t let that stop you, I do it all the time.

Cooking the chickpeas

Rinse your chickpeas and put them into your pressure cooker.

Add the onion, peeled and cut into 4 pieces, and the whole peeled garlic cloves to the pressure cooker.

Cover the chickpeas, onion and garlic with water until the water is approximately 2 inches ( 5cm ) above the chickpeas.

Add a pinch of baking soda. This will make your chickpeas softer and more digestible.

Cook it according to the instructions of your pressure cooker for 1h40 at medium heat. After that, your chickpeas should be soft but still in one piece.

If you don’t have a pressure cooker ( you should get one! ) do the same thing and wait around 3 hours for your chickpeas to soften.

Enjoy life while your chickpeas are cooking. Open the windows to ventilate the room.

Preparing the tahini

When your chickpeas are cooked, you can start prepare the tahini that will give it all its taste:

Squeeze the 3 lemons, make sure you don’t let any seeds slip into the juice ! The seeds can ruin the hummus by making it bitter.

Put the lemon juice in a big bowl – big enough to contain all the cooked chickpeas.

Add 2 big cups of tahini, 4 tablespoons of cumin, 1 teaspoon of salt and one ladle of warm chickpeas cooking water. Mix it with a spoon until smooth.

Blending and adjusting taste

Add all the chickpeas and cooked onion and garlic to the mixture and mix it with a fork until the chickpeas are coated with it. Then blend with a soup blender stick or whatever works for you. If it’s too sticky to blend, you can add a bit of water, but with caution: you don’t want it to be runny.

Taste regularly while you mix and add salt, lemon juice and cumin, to taste. Stop blending when you’re satisfied with the texture – some like it smooth, other coarse.

After you’ve finished blending, add about 3 tablespoons of olive oil, or to taste, and mix it into the hummus with a fork. This will give it an airy texture.

And that’s it ! Your hummus is ready !

Serve it warm or cold, with some olive oil on top.

Optional delicious toppings: parsley, cilantro, chopped onions, schug (yemeni cilantro hot sauce), more tahini, paprika….

Share it, freeze it, love it ! It will love you back 🙂

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