Homemade Hummus

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The world is turning fast into a global village and the culinary boundaries are increasingly getting blurred. Food enthusiasts are now seeking to experiment with new cuisines and are turning to international flavors for new food experience.

Hummus, a delicious, creamy dip, has been enjoyed for centuries by the Middle Eastern countries. However it wasn’t until the 1980s and 1990s that it began to gain popularity in Europe and North America. Today, it has made its way to the local supermarkets and it enjoyed by people all over the world.
Though it is convenient to buy a container from the store, it usually lacks the authentic flavor and is pretty expensive. So if you want real-deal hummus, it is worth making it at home.
WHAT IS HUMMUS?

Hummus is essentially a Middle Eastern spread or dip that is known for its rich flavors and smooth, creamy texture. It is made by blending chickpeas with a hint of tahini, garlic, lemon, warm spices and a healthy drizzle of olive oil and traditionally served with pita.
WHY YOU’LL LOVE THIS RECIPE
  • Easy and quick to make: Just a handful of ingredients are added into a food processor and whirled together until rich and creamy—this is a cinch to make.
  • Authentic taste and texture: With its light and creamy texture and wonderfully warm notes, this tastes better than anything store-bought.
  • Healthy and nutritious: This hummus is packed with protein, fiber and healthy fats, making it a go-to choice for those looking for a tasty and healthy snack.
  • Perfect for entertaining: Whether you’re throwing a Super Bowl party, a barbeque or a casual gathering this dip is guaranteed to be a crowd-pleaser!

How Long Does Hummus Last?

The beauty of hummus is that it holds up well in the fridge. If stored in an airtight container it should last upto a week.

WAYS TO SERVE HUMMUS

There are so many delicious ways to serve this hummus. Here are a few of my favorites:
  • As an appetizer with fresh pita bread, pita chips or crackers.
  • As a dip for fresh veggies like carrots, cucumbers, celery, bell peppers and cherry tomatoes.
  • As a spread in a veggie sandwich and wrap.
  • As part of mezze alongside dishes like falafel, tabbouleh, Baba Ganoush.

If you are looking for more Appetizers, then you can try these: TIPS FOR MAKING THE BEST HUMMUS
  • Fresh chickpeas are best for this recipe: Fresh chickpeas really make a world of a difference, If you have the patience, get some dried chickpeas,soak them overnight, and then cook them until they’re a little over-cooked and soft – this makes it easier to blend them into a creamy paste. But if you’re in a time crunch, canned chickpeas will work too.
  • Use ice cubes: Adding ice cubes while blending helps to make the hummus light and fluffy and gives a texture just like freshly churned icecream.
  • Use a high quality tahini: Look for high quality brands of tahini that only have one ingredient-hulled sesame seeds.
  • Blend for a longer time: Be patient and let the chickpeas process for a little longer to get the smooth consistency.

If you made this Homemade Hummus, I would love to know how it turned out! Please let me know by leaving a comment below.



Homemade Hummus Homemade Hummus
Author: Happily Cooking
Preparation Time:
Cooking Time:
Servings: 4
Calories per serving: 261kcal




Ingredients:
  • 400 g canned chickpeas/1 ½ cups cooked chickpeas
  • 1/2 teaspoon baking soda
  • 2 Tablespoons lemon juice
  • 2 garlic cloves
  • 2 Tablespoons tahini
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground paprika
  • 3/4 teaspoon salt
  • 3 ice cubes
  • 3 Tablespoon extra-virgin olive oil
  • For garnishing: drizzle of olive oil, sprinkle of ground paprika

Instructions:
  1. If you are using dried chickpeas, soak them in 4 cups of water and leave them overnight.
  2. The next day, drain the water they have been soaking in and add them to a medium saucepan with 5 cups of fresh water, with the bicarb soda and ½ teaspoon of the salt. Bring the chickpeas to a boil, then reduce to a simmer on medium heat and cook for 30-35 minutes until they’re super soft and overcooked.
  3. If you are using canned chickpeas, you do not need to follow steps 1 and 2.
  4. Once sufficiently cooled, drain the chickpeas, and add them to the bowl of the food processor along with tahini, lemon juice, garlic cloves, the ice cubes, salt, ground cumin and paprika powder and process for 3-4 minutes to combine well, scraping down the sides as needed.
  5. Then, with the processor running, slowly add in the olive oil continue to process until the dip is creamy and completely smooth for 3-4 minutes. Taste and adjust the seasonings as per your taste.
  6. Serve in a bowl, create a swoosh with the back of a spoon , add in a generous drizzle of olive oil, a few extra chickpeas and a sprinkle of paprika for color.
  7. Voila, your homemade hummus is ready! Enjoy with warm pita wedges and your favorite veggies.

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