Hi everyone! Today I wanted to share my experience making traditional Hummus! The great thing about Hummus, besides it being delicious, is that I can literally eat it with anything! I can’t be the only one. It’s good on rice, chips, bread, roti, almost anything! I love a good, versatile spread. I’ve made hummus once before with my mom and it turned out pretty good but I don’t think we actually followed a recipe. I decided to follow a recipe this time around and see how it turned out and what I could learn from it. The recipe I used was from a blog called Feel Good Foodie. I love how plain hummus is such a blank canvas, you can really add whatever you like to make it more your taste. I made a few additions to customize it to my family’s liking. Anyway, spoiler alert, it turned out delicious! So, let’s just get right into it, shall we?
Ingredients:
- 15 oz. garbanzo beans (1 can), optionally peeled
- Juice of 1 lemon + 1 tablespoon
- 2 tablespoons tahini paste
- 2 cloves garlic
- 1/2 teaspoon salt
- 1 tablespoon red pepper flakes
- 2 tablespoons olive oil
- 2 ice cubes
- paprika, for garnish
- olive oil, for garnish
- parsley, for garnish
Directions:
I really love how hummus is just so simple to make. The most important thing is to use quality ingredients. First thing you have to do is prepare your chickpeas/garbanzo beans. If you are using canned chickpeas you just need to drain. We had some (formerly dried) chickpeas cooked in the house because my mom likes to just have cooked chickpeas in the fridge for an emergency chaat. I ain’t complaining. Now, if you want a creamier hummus I’ve heard that peeling the chickpeas elicits a smoother hummus. You may or may not want to do this because it’s a tad time consuming, but I thought if I was going to go to the trouble of making my own hummus why not make it the best it could be.
About 5 minutes into pinching chickpeas between my fingers to help them slide out of their skin I was regretting my decision. However, I persisted because I honestly knew I had nothing better to do with my time. And I kept telling myself I was gonna have a gosh darn smooth hummus. Spoiler alert, it was smooth. If you have the time, peel your chickpeas but maybe force (I mean, ask) someone to do it with you. The company and extra hands would certainly help.
Hey, now that those chickpeas are prepped and peeled it only gets easier from here! Throw them all into the food processor and pulse them up until they are crumbly and powder-like. Scrape down the sides to make sure everything is incorporated. Once they are blended keep the food processor running and add in the lemon juice, tahini, garlic cloves, and salt. I juiced a full lemon for this and used 2 garlic cloves. Oh, and the very last of our tahini that had just been hanging out in the back of our fridge waiting for us to make hummus. I’ll have to add it to the list for our next grocery run.
At this point let it blend for around 5 minutes until completely smooth and all the flavors are incorporated. It seemed a little dry to me, as a complete hummus expert…just kidding, but I like eating hummus. So, I utilized my vast amount of hummus eating experience and decided to keep it blending and I added a few glugs of olive oil. Glug is the technical term, of course. It ended up being about 2 tablespoons until I felt like it was smooth enough. I tasted my salt and lemon content at this point too and adjusted as I saw fit. I also added some red pepper flakes because my family really enjoys them in hummus. You can choose to add them or not! Keep it as is or add what you like.
Lastly, very surprisingly I added 2 ice cubes! I did not know this was a thing but the recipe I followed advised me to do it and very magically it almost made the hummus fluffier! I’m not sure what chemical properties were shifted to make this happen but I think I’m going to continue doing this for homemade hummus.
Now it’s time to plate it up to eat. Drizzle with a little olive oil, a pinch of cayenne or paprika, and a sprig of parsley. Then you can eat it! And goodness, gracious it was delicious. I think something about making a normally store-bought item yourself makes it that much more delicious. It was smooth, creamy, and delightfully nutty. It also had a warmth to it. For storage (if you somehow don’t finish it in one sitting) just store it in an airtight container in the fridge.
Be sure to check out the recipe I followed on Feel Good Foodie right here!
Hummus
Equipment
- Food Processor
Ingredients
- 15 oz. garbanzo beans (1 can) optionally peeled
- Juice of 1 lemon + 1 tablespoon
- 2 tablespoons tahini paste
- 2 cloves garlic
- ½ teaspoon salt to taste
- 1 tablespoon red pepper flakes
- 2 tablespoons olive oil
- 2 ice cubes optional
- paprika for garnish
- olive oil for garnish
- parsley for garnish
Instructions
- Rinse and drain the garbanzo beans. To make hummus smoother you may, optionally, peel the garbanzo beans. To peel pinch a bean between your finger and they will slide right out of their skin.
- Once garbanzo beans are prepped place in food processor.
- Blend for a few minutes until garbanzo beans are fine and crumbly. Scrape down the sides every once in awhile to make sure everything is blended.
- Once garbanzo beans are fine while the food processor is running add in the lemon juice, tahini, garlic cloves, and salt.
- Allow to blend for 4-5 minutes until smooth. Taste to see if salt and lemon juice is to your liking. Adjust as needed.
- While it is blending add in the olive oil and red pepper flakes. Optionally, you can add in ice cubes at this point. Blend for 2-3 minutes until fluffy and smooth.
- Once done, plate it up with a garnish of paprika, olive oil, and parsley.
- Enjoy!
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