Hummus

Hummus by Sigrilina -- Hummus is a staple of vegan and vegetarian cuisine, here we teach you how to make it from scratch.

Hummus is a staple of vegan and vegetarian cuisine, here we teach you how to make it from scratch. Skip to the recipe.

I would be lying if I said I always loved Hummus, it was more of an acquired taste. What I like about this recipe is that it is very creamy, thanks to removing the chickpeas’ skin.

I love Tahini (see recipe here) and since my daughter usually has hummus for breakfast I appreciate the added calcium. You can use flaxseed oil if you want a different taste and a boost in Omega 3.

This is a very basic recipe, if you feel that I was not clear enough let me know and I’ll try to explain it better!

Hummus

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serves: 1 lb of hummus
prep.: 30 min
cook: 1-3 hoursh (if using dry chickpeas)

Ingredients

  • 3/4 cup of dry chickpeas or 1 1/2 cups of canned or cooked chickpeas
  • 3 cups water
  • 1/4 cup of lemon juice
  • 1/4 cup of Tahini (see recipe here)
  • 1 garlic clove
  • 2 tablespoons of Olive oil or Flaxseed oil
  • 1/2 teaspoon of ground cumin
  • 1/4 teaspoon of pink Himalayan salt
  • 3 tablespoons water
  • Parsley for garnish
Hummus by Sigrilina -- Hummus is a staple of vegan and vegetarian cuisine, here we teach you how to make it from scratch.

Preparation

Step 1 If using dry chickpeas:
Step 2 You can soak them overnight to shorten the cooking time.
Step 3 Cook with 4 times the measurement of chickpeas in water. If you use 1 cup dry then use 4 cups of water. For non-soaked chickpeas cook for around 3 hours. For soaked ones, 1 hour.
Step 4 The water used to cooked chickpeas is called aquafaba. Let cool the chickpeas to room temperature in the liquid for a better quality aquafaba. When draining remember to keep the resulting aquafaba for other recipes.
Step 5 Let cool and remove the skin and any discolored chickpea.
Step 6 In a food processor add the Tahini with the lemon juice. Tahini tend to separate oil from sesame seeds, so is a good idea to mix well before measuring.
Step 7 After it look homogeneous, add the olive oil and the cumin and salt. Pulse until completely mixed.
Step 8 Little by little add the chickpeas. It is important to do it slowly so they can be completely pureed.
Step 9 If it is too thick, add some tablespoons of water.
Step 10 You can store it in an air-tight container in the fridge for up to 3 weeks.
Step 11 Serve with a dash of olive oil and chopped parsley.
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