Creamy hummus. I learned to love it when we went to Israel. Not only does it taste great as a dip, it actually has lots of good health benefits. I had only purchased it in the store until I recently watched Girl meets Farm on Discovery plus. She made the process look easy…and it really is! It’s a little time consuming, but most of that time is just letting the Chick peas soak overnight! There is very little hands-on time! (I have some lovely pictures of my hummus that I hope I’ll get to finally upload for you to see how creamy this recipe turned out!. In the meantime you can go to my Instagram and see my pictures there. You’ll find me at RefreshHerblog.)
Like any recipe, one benefit of making it yourself is that you can control all the ingredients, adding what you like. The other blessing is the cost. As I figured it, it was at least half the cost of purchasing it, and maybe even a third! This recipe cost me about $3 total and it made a huge bowl of hummus!
My notes: The recipe calls for one cup of chickpeas – I went ahead and cooked the whole bag at one time, then I froze the other half so the next time I need hummus, the chick peas will be ready to process!
This is a basic recipe that needs a little flavor. Adding a sprinkling of paprika on top is good, or adding in sun-dried tomatoes or roasted red peppers would also be good additions!
Here’s the recipe from Girl Meets Farm ~
Creamy Homemade Hummus
1 cup dried chickpeas
1/2 teaspoon baking soda
3/4 teaspoon salt, plus more to taste
1 tablespoon lemon juice
1/2 cup tahini
2 cloves garlic, optional
1/4 cup cold water
Olive oil, for serving
Finely chopped onion (for topping) or onion wedges (for dipping)
Chopped fresh parsley, for serving
Fresh pita, for serving
- In a medium bowl, cover the chickpeas with enough water to reach 2 inches above the height of the chickpeas and soak them for 12 hours.
- Drain and rinse the chickpeas and place them in a large saucepan with the baking soda and 1/2 teaspoon of the salt. Cover them with 1 to 2 inches water and bring the water to a boil over high heat. Reduce the heat to low, cover the pot and simmer until the chickpeas are very soft, about 2 hours. Drain them, let them cool slightly and then transfer to a food processor.
Add the lemon juice, tahini, 1/4 teaspoon salt and the garlic, if using, and blend until very smooth, about 1 minute. With the motor running, drizzle in the water and continue to blend for 1 more minute. Taste and add additional salt to taste. Transfer to a serving dish and top with a drizzle of olive oil and some chopped onion and parsley. Serve with fresh pita and onion wedges and enjoy
You can serve hummus with vegetables or dip pita bread in it. I found lots of recipes using hummus here. If you haven’t tried it, I encourage you to try it with the veggies and then branch out.
Are you a hummus lover?