Today, we are making hummus, a delicious, creamy dip made with lemon juice, mashed chickpeas, tahini, olive oil, and garlic. Hummus is delicious with meat. And, it’s perfect as a quick meal with pita bread.

Chickpeas have been cultivated in Mesopotamia (Iraq) since 3000 BC. Traditionally, hummus was prepared using a mortar and pestle, but today it is typically made in a food processor. Hummus can be enjoyed with a variety of dishes. The earliest known hummus recipes are found in Ancient Egyptian texts! Back then, it was called ‘Hummus bi tahini.’ Its popularity grew and extended to the Ottoman Empire.

For a healthier option, enjoy it with veggies. Hummus is a nutritious dip rich in protein, fiber, and healthy fats. For vegans and vegetarians, it is a healthy and easy meal. There are many variations of hummus, such as roasted red pepper hummus or sun-dried tomato hummus, for a tangier version. If you want more heat, consider incorporating jalapeno chili.

Ingredients

Lemon juice, Olive oil, Aquafaba, Canned Chickpeas, Tahini, Garlic Cloves, Baking soda, Salt, Cumin.

Lemon juice and olive oil provide great flavor to the Hummus. Canned chickpeas are ideal for making this recipe at home. Uncooked chickpeas require an overnight soak and then boiling for an hour to soften. When it comes to tahini, choose one that is easy to find and within your budget. Despite some claims, you don’t need a specific brand for excellent results. Tahini is made from sesame seeds and vegetable oil.

Many people make it at home. Toast 1 cup of sesame seeds in a pan until they have a nutty aroma and a golden color. Let them cool slightly, then add them to a food processor with a few drops of neutral oil. Blend until smooth. When using store-bought tahini, make sure to stir it well before use. The natural oils tend to separate, and the ground sesame seeds tend to settle to the bottom. Mixing it prior will ensure a smooth consistency. Garlic cloves will add heat; baking soda, Salt, and cumin; and a Blender or food processor. Reserve the aquafaba from the Canned Chickpeas for an incredibly smooth and creamy hummus.

Instructions

Drain the aquafaba (Liquid from the chickpea can) into a cup and set aside. Add the chickpeas to a small pot of water and bring it to a rolling boil on high heat. Add one teaspoon of baking soda. Cook for 30 to 35 minutes. This step creates creamy hummus; the baking soda helps break down the chickpeas’ skins. Smash a chickpea to test if it is ready. Once cooked, drain the chickpeas and set them aside.

Add lemon juice and tahini to the food processor. Blend for one to three seconds until creamy. Then add a pinch of salt, pepper, cumin, and garlic, and blend for approximately 30 seconds—a short note on blender types or food processors. You don’t need anything fancy. And when the chickpeas are pre-cooked, they blend super easily.

Add the aquafaba and blend until the hummus is smooth and creamy. Occasionally, stop, scrape up the bits on the bottom of the blender with a spoon, and mix again. To loosen the texture, add more aquafaba and lemon juice. Adding more salt, garlic, and lemon juice can adjust the seasoning when flavors are unbalanced. If it is bitter, add a pinch of sugar. You can add smoked paprika or cumin to enhance the flavor.

How to Store Hummus?

Hummus will last four to seven days in the fridge. Make sure to drizzle olive oil over the hummus. Freezing hummus is also possible. Add the hummus to an airtight container or freezer-safe bag and freeze. It will last two to three months. Freezing is an excellent way to extend the shelf life.

What to Serve with Hummus?

This is a vital dish in the Middle East. In fact, no meal is complete without it. It is perfect for most types of grilled meats and barbecues. It is also exceptional inside wraps, such as Shawarma. There are so many things that you can eat with this side dish. Consider serving alongside Lamb chops, Grilled Rib-eye steak, and Grilled Chicken. Also, make sure to incorporate some Tabbouleh and this Middle Eastern Garlic Yogurt, which is very similar to Toum.

Creamy Hummus

Print Pin Rate

Course: Sides

Cuisine: Middle Eastern

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: servings

Calories: 260kcal

Author: thetastejournal.com

Ingredients

▢ 400 grams Chickpeas
▢ 4 tbsp Lemon juice -1 1/2 whole lemons squeezed
▢ 1/4 cup Aquafaba
▢ 1/4 cup Tahini

Spices

▢ 1 Garlic
▢ 1 tsp Ground cumin
▢ 1/4 tsp Salt

Instructions

Boil the chickpeas: Open the can of chickpeas, reserve all the aquafaba (This is the liquid inside of the chickpea can). Add the chickpeas to a small pot of water, add 1 teaspoon of baking soda. Bring to a boil and cook for 30 to 35 minutes. Once cooked, drain the water and set aside. Add the spices, lemon, tahini and garlic to the food processor and blend.
Blend: Add the cooked chickpeas. Blend again, add 1/4 cup of aquafaba. Continue to blend until smooth. Taste the salt content. Typically aquafaba is made with salt and water. You may only need a pinch of salt to balance out the flavor. Drizzle with olive oil. Garnish with parsley.