Hummus takes practice to make, but homemade hummus is a lot healthier and tastier than the store bought version. I have been the lazy person buying the canned chickpeas (garbanzo beans), but I have never found the right hummus recipe that gives the right creamy texture. I finally jumped into boiling my own garbanzo bean and there is a huge difference in taste and texture.
The following recipe makes 4 big bowls of hummus.
- 1 cup of dried chickpeas (garbanzo beans)
- ½ cup of tahini
- 2 tablespoons of plain yogurt (optional)
- Juice from 1 lemon
- 1-2 garlic cloves
- ½ teaspoon cumin
- 1 tablespoon + ¼ teaspoon baking soda
- Olive oil
Red hummus: Add about 200-250 grams of cooked red beet
Green hummus: Add 200-250 grams of peas (frozen or fresh cooked peas)
PART 1 – PREPARING THE CHICKPEAS:
- Pour the chickpeas in a bowl, and pick out any damaged grains that you don’t want to eat.
- Wash the chickpeas with water until the rinse water is transparent and clear. You will likely need to change the water several times to make sure that they are clean.
- Soak the chickpeas in clean water with 1 tablespoon of baking soda overnight.
- Wash the chickpeas once again, and soak in tap water for a few more hours. The grains should absorb a lot of water and almost double in size.
- Wash the chickpeas well and put them in a large pot. Cover with water and add the rest of the baking soda (1/4 teaspoon). Cook until the chickpeas are easy to smash when pressed between two fingers. It should take around 1-1.5 hours. While cooking, it is best to change the water once and remove the skins/peels and foam that float to the top.
- When the chickpeas are cooked, strain the grains, but keep some of the cooking water.
- Let the chickpeas cool off.
PART 2 – MAKING THE HUMMUS:
- With a mortar & pestle, mash together the peeled garlic cloves and salt, to release the juices from the garlic. Put the mixture in a food processor (or alternately a hand blender) and add the chickpeas, tahini, yogurt, lemon juice, and cumin. Blend well until you get the desired texture. If the hummus is too thick, add a little of the cooking water to the mix.
- Serve the hummus in a shallow bowl in a swirled pattern. Drizzle a good amount of olive oil over the hummus, allowing it to collect between the swirls. Garnish with a dash of paprika.
- If you want a spicy version, make a little hole in the middle of the hummus and add a tablespoon of garlic chili sauce.
When boiling the garbanzo beans you can make an extra portion and put it in the freezer for next time you need to make hummus.