In our home, it isn’t cocktail time until a plate of Hummus is on the table! Served with flat bread, chips, or a raw vegetable medley, it is a healthy, wholesome, and delicious way to prepare for that first sip.
While most grocery stores now sell some version of hummus, the best is always homemade. It is so easy to prepare, especially if you use chickpeas already cooked (canned).
Hummus is being marketed in so many versions, and made with so many varied ingredients:
- Beans – Every variety
- Pine nuts, and many other types of nuts
- Roasted red peppers
- Just about anything that can be pureed into a paste
But, just so we are all well informed, and on the same hummus page, lets remember that hummus, in Arabic, means - Chick Peas… Garbanzo Beans - and is made with Tahini, which is simply sesame seeds pureed into a paste, (just the way peanut butter is made).
If you are using dried chickpeas, (my preference) you will need to prepare your peas in advance.
- Dry chickpeas, about 11/2 cups
- Baking soda, 1 Tablespoon
- Water, 4 cups (plus 6 for cooking)
- Salt, 2 teaspoons
Place peas, baking soda, and 4 cups of water in a cooking pot, cover, and let sit over night to soften. Rinse well. Cover in about 6 cups of water, add salt, bring to a boil, lower to a simmer and cook about 45 minutes until tender. Drain, and reserve a little liquid to thin hummus, should it need it.
- Chickpeas – 3 cups of cooked Chickpeas
- Tahini – 1/3 cup
- Olive Oil – ¼ cup (1 tablespoon extra for drizzle)
- Garlic – 3 cloves
- Lemons – juice of 3 lemons
- Salt – 1-2 teaspoons, to taste
In a Blender or Food Processor, place all ingredients one at a time, pulse/grind after each. Puree until smooth. If hummus is too thick, simply add a little water, puree, and serve. If you reserve for another day, or save leftovers and find hummus thickens in the refrigerator, simple add a little liquid and puree before serving. Drizzle a little olive oil across top when serving.