Homemade hummus, yes please! Most everyone knows hummus. It’s the quintessential Middle Eastern dip made by blending chickpeas with tahini, garlic, and citrus. It is delicious on pretzels, veggies, warm pita, pita chips and my new favorite, a spinach wrap. Lather some hummus on the wrap, then layer cucumber, tomato, sliced red onion, chicken then top with some tzatziki sauce, I got mine from Trader Joe’s. If I keep craving this for lunch like I have, I’m going to have to make my own tzatziki!
The opportunity for hummus is endless. Hummus always has a place on a charcuterie, and I love making and adding hummus to jar-cuteries!
Comments, ratings and likes are always welcomed and appreciated! Follow me and tag me in your makings! But mostly, ENJOY!! ~Jeanne
Equipment
Ingredients
- 3 cups cooked chickpeas, peeled (from 1 to 1 ¼ cup dry chickpeas or quality canned chickpeas) See recipe notes for more instructions on cooking and peeling chickpeas
- 1 to 2 garlic cloves, minced
- 3 to 4 ice cubes
- ⅓ cup tahini paste
- ½ tsp kosher salt
- juice of 1 lemon
- hot water (if needed)
- extra virgin olive oil
- sumac or cayenne for a little heat
Instructions
- Add chickpeas and minced garlic to the bowl of the food processor. Puree until a smooth, powder-like mixture forms.
- While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach a desired silky smooth consistency.
- Spread in a serving bowl and add a generous drizzle of EVOO. Add a few chickpeas to the middle, if you'd like. Sprinkle cayenne pepper on top. Enjoy with warm pita wedges and your favorite veggies.
Notes:
- If starting with dry chickpeas: allow extra time for soaking (overnight) and cooking (2 hours)
- To cook dry chickpeas: soak chickpeas in plenty of water overnight (water needs to be at least double the volume of chickpeas). When ready, drain chickpeas and place them in a medium sized cooking pot. Cover with water by about 2 inches. Bring to a boil, then reduce heat and simmer for 1 ½ to 2 hours.
- If using canned chickpeas: make sure they are drained and rinsed. It helps if you also give then a quick 20-minute simmer in a bit of water so they soften well (dry them before use).
- To peel chickpeas (cooked or from a can): cover cooked chickpeas in hot water and add 1 and a ½ tsp baking soda. Leave for a few minutes. Take a handful of chickpeas and rub under running water to remove the skins. Place peeled chickpeas in a bowl.
- Need to thicken your hummus more? If for some reason, you ended up using a bit more liquid than you should have, cover and refrigerate the hummus for an hour or so before serving. It should thicken up a bit. Otherwise, another trick I used to do is to add 1 to 2 tablespoon of Greek yogurt to hummus to also add some creaminess (you would have to blend it again in the food processor). But with this recipe (and tips mentioned above) I have not needed to do this.
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