Homemade Hummus from Scratch

Published by Bat-El at December 4, 2017

Ingredients

2 cups cooked chickpeas (see notes)
3/4^th cup tahini paste
2 Tbsp olive oil
1 lemon, squeezed
2 garlic cloves
½-1 tsp pink Himalayan salt
2-3 Tbsp ICE water

You've probably tasted homemade hummus before. But most likely the chickpeas were from a can. Unless you've visited a hummus store or you've traveled to Israel or the middle east. Everybody likes shortcuts in the kitchen. Even me! I do make hummus from a can when I need it right away and nothing is wrong with that. BUT, once you learn how to make your very own chickpeas I doubt that you'll go back to the cans. Firstly, it is much more economical. You can feed a big crowd with your cooked chickpeas and use them for other dishes. Secondly, it is much much tastier! And thirdly, it is much healthier. And on top of all that it is really easy to make not only at this time but for future times too. The explanation is in the recipe.

Instructions

1). Measure 2 cups of cooked chickpeas and make sure they are slightly warm-hot. This helps the process of getting a smooth consistency!

2). Place all the ingredients in a food processor and run for few minutes until smooth and silky. Adjust salt and lemon as needed.

Best served with a good drizzle of Extra Virgin olive oil, a sprinkle of paprika, and freshly chopped cilantro. I also like to add few cooked chickpeas for texture.

3). Keep in a sealed glass container up to 5 days.

How to prepare your own chickpeas at home:

Place a bag of dry chickpeas in a bowl, cover with lots of water, add 1 tsp baking soda and soak overnight.

In the morning, drain and rinse well under running water.

Transfer to a deep pot, cover with lots of water, add 3 tbsp salt and cook on medium-low heat until soft and creamy.

If you wish to use these chickpeas for other dishes you’ll need to take the desired amount before they get too soft. Drain and wash under cold water. The very soft ones are great for the hummus spread. ( I usually take a cup and a half from the pot)

Time-saving tip: Freeze the rest of the soft cooked chickpeas for later times when you want to make hummus again. Measure 2 cups and place in a zip-top freezing bag so you don’t have to repeat the whole process from scratch. After defrosting warm up in the microwave for a minute so they get slightly warm.