How to make the perfect Hummus - step by step from scratch
Working Time: 30 Minutes
Cooking Time: 40-50 Minutes
Level: Easy - Medium
Hummus is one of the tastiest & healthiest dips without any doubt, and it isn't so complicated to make.
Here some nutrition facts about hummus; it containes protein, complex carbohydrates, lots of fibers and lots of essential minerals. Those are an essential nutrient for human health and are needed for various processes in the body
I have read a lot over the internet, that to make hummus is the easiet thing to do, that is right, BUT to make the delicious and perfect hummus, you have to follow some tips and make it right.
I will share with you the classic hummus from scratch. There is some people who do it from can, but you can assume that the results are not the same, therefore my recipe is from step one.
Ingredients
500 grams of chickpeas (reserve the liquid and a few chickpeas for decoration) 1/2 cup tahini (sesame-seed paste)
1/2 cup water or cooking's liquids
2 medium onions
a few sprigs of parsley
1-2 teaspoons salt (as required)
1/2 teaspoon pepper
1 teaspoon sweet red chili powder
1/2 teaspoon cumin powder
2 teaspoons baking soda
2 tablespoons lemon juice
2-3 tablespoonsolive oil
3 teaspoons lemon juice
2 clove garlic
Directions
1. Rinse the chickpeas in cold water and then put them in a big bowl with water (5 cm over the chickpeas) with 1 teaspoon baking soda for 24 hours.
2. Rinse the chickpeas in cold water again and put them in a big pot with water (5 cm over the chickpeas) with 1 teaspoon baking soda, onions and the garlic.
3. Cook it for 40 minutes. In the begining bring it to boil and then reducing it to medium.
Cook it till the chickpeas are soft. All the time clean the white foam on top.
4. Let the pot and chickpeas to cool (you can leave it to few houres or put ice inside).
5. Seperate the schickpeas from the liquid (it is important to save the liquids for using later).
You can do it with colander.
Put 5 tablespoons cooked chickpeas aside.
Impotant: take the onion out (what is left from it) and leave the garlic inside.
6. Put all ingredients in the food processor / blender: cooked chickpeas, salt, pepper, lemon juice, cumin, tahini and cooking's liquids/water
7. Blend hummus until smooth paste: 1 to 2 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.
Important: if the blender is too small and the ingredients too much, you can easily separate it relatively.
8. Taste and adjust seasonings: if needed so add more: salt, lemon juice, cumin, pepper. If the hummus is stiffer than add more liquids to make the hummus creamier.
9. Transfer the hummus into a plate and in the middle put the cooked chickpeas (that we put aside) with a 1/2 teaspoon lemon juice, 1 tablespoon oil, paprika and a few sprigs of parsley.
Serve the hummus with warm pita bread.
Tip:
1. There is also traditional serving with hard boiled eggs; taking 1-2 eggs , slicing them in half, sprinkling with a little salt and pepper and put them in the middle of the Hummus.
2. The best way is to store it in an airtight container in the Refrigerator up to one week.
I am using for many years a set of containers, that keep the food fresh and safe. It is Leakproof and good for using in the Microwave.