Make your own hummus!? Why, it’s easy! And it tastes WAY better from scratch.
I bought my chickpeas from the bulk aisle at like $2.50 a pound or something insanely cheap.
For the hummus, I take 2 cups of dry chickpeas and soak them overnight in water. I prefer to buy them dry because there’s no plastic bags or plastic lined aluminum cans involved. Even if you buy organic canned chickpeas (or garbanzo beans….or any bean for that matter) very few cans say they’re BPA free. What’s worse is the façade that other forms of plastics are safer.
Strain and rinse the chickpeas and pour them into a pot of fresh boiling water. Add a pinch of salt and turn the stove to low and simmer for 1 hour or until the chickpeas are squishy. Drain and allow to return to room temperature.
- Cooled chickpeas (2 cups)
- 3/4 cup tahini
- teaspoons salt
- 1/2 cup of water
- 1/3 cup olive oil
- 2 cloves garlic
- 1/4 cup fresh lemon juice
- 1 roasted red pepper (optional)
- Pinch of cumin (optional)
Blend the above ingredients in a food processor. Process until creamy, usually a little more than 5 minutes. Wipe down the sides, process again.
If the hummus is too thick, add warm water, one tablespoon at a time, to get the desired consistency.