Creamy Hummus

Hummus is a flavorful dip made from lemon juice, mashed chickpeas, tahini, olive oil, and garlic. It originated from the Middle East (Lebanon, Egypt, and Palestine). Traditionally, it was ground with a mortar and pestle. Nowadays, it is prepared in a food processor. Hummus can be eaten with many dishes.

The earliest known hummus recipes can be found in Ancient Egyptian books from the 13th century! It was called ‘Hummus bi tahini.’ Its popularity grew and extended to the Ottoman Empire. Hummus is delicious with meat. If you want a quick meal, eat it with some oven-hot pita bread.

For a healthier option, eat it with veggies. It is also nutritious and healthy, with protein, fibre, and healthy fats. You can’t go wrong. For vegans and vegetarians, it is a healthy and easy meal.

What you need to Make this recipe?

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

Lemon juice and olive oil provide great flavour 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 convenient 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.

Instructions

Drain the aquafaba (Liquid from the can of chickpeas) 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 a creamy hummus; the baking soda helps to break down the skin of the chickpeas. 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, blending 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, it blends super easily.

Add the aquafaba and blend the hummus until it becomes smooth and creamy. Occasionally, stop and scrape up the bits on the bottom of the blender with a spoon and mix again. 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.

How to Store Hummus?

Hummus will last four to seven days in the fridge. Make sure to drizzle olive oil on top of the hummus. Freezing hummus is also possible. Add the hummus to an airtight container or freezer-safe packet and freeze it. 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 the addition of it. It is perfect for most types of grilled meats and barbecues. It is also exceptional inside of 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. Make sure to also incorporate some Tabbouleh and this Middle Eastern Garlic Yogurt which is very similar to Toum.

Expert Tips

If you want to loosen the texture, add more aquafaba and lemon juice. Adding more salt, garlic, and lemon juice can adjust the seasoning when flavours are unbalanced. If it is bitter, add a pinch of sugar. You can add smoked paprika or cumin to enhance the flavour.