Homemade Chickpea Hummus Recipe

How to make hummus from scratch

Have you ever tried store-bought hummus? Guess what – homemade hummus is much better. Making chickpea hummus is so easy, and it’s far tastier than store-bought hummus.

Chickpea (also known as garbanzo bean) is a protein-packed legume, high in fiber, folate and zinc. This type of legume offer a range of health benefits – increases satiety, boosts digestion and helps to keep blood sugar levels stable.

First time I bought chickpeas I didn’t know how to use them – I use them raw, as a snack. That was the easiest way to eat them – it didn’t take any time to cook the beans. However, over time, I realised that I ate them only because they are healthy, not because I enjoy eating them. But, I found out some amazing recipes and eventually, preparing chickpeas became a regular part of my cooking routine. Chickpeas are such a versatile thing in the kitchen: you can use them in main dishes or as a snack, you can add them to salads, roast them or use them hot or cold. This recipe is one of my favorite way to use chickpeas  – as hummus.

Ingredients:

  • 100g – 150 g of Dried Chickpeas (3.5 – 5.3 oz)
  • ¼ cup of Lemon Juice
  • 2-3 Garlic Gloves
  • ¼ a cup of Tahini
  • 2 tablespoons of Olive Oil
  • Ground Cumin, Paprika (optional)

Ingredients for Tahini:

  • ½ cup of Sesame seeds
  • 1-2 tablespoons of Olive oil
  • Pinch of Salt (optional)

Directions

Chickpea hummus recipe uses tahini – confused word, but very easy to make. Tahini is actually sesame butter. So, how to make tahini?

1. Pour sesame seeds into the pan and toast them until they turn light tan. Then, add the seeds to the bowl of the food processor/ blender, add olive oil, salt and blend until the mixture turns into a smooth paste. That’s it.

Now, let’s make hummus.

2. Rinse the chickpeas and put them into a pot. Add water to the pot and let them soak overnight in the fridge.

3. The following day, add new water to the pot and bring the chickpeas to a boil. Let them boil until they soften so that can easily be squashed with your fingers). Drain them and let them cool.

4. Using a food processor, pulse the chickpeas, lemon juice, garlic and tahini. Mince the garlic before you put it in the food processor. Add some water (and/or olive oil) to get the desired consistency. Add salt as needed.

5. Serve with buckwheat bread, veggies or some healthy crackers.

 

By | 2017-04-12T20:57:59+00:00 March 21st, 2016|Recipes|2 Comments
  • Snezana Vuletic

    Ha, I gotta try this out! 🙂