I love hummus! It’s a healthier alternative to processed dips, and it’s really quick and easy it is to make. If you are still into the store bought version, you are wasting your money.
All you need is a good food processor that will puree the chickpeas and mix well with the other ingredients. My family and friends love it when I make a big batch, because they know I am sending some home with them.
1 cup of dried chickpeas will expend to 2 cups once soaked and re-hydrated. Soak 1 cup of chickpeas in 3 cups of water. It is best to soak chickpeas overnight, as the refrigerator will keep them from going sour. If you are soaking during the day, it’s generally best to soak at room temperature for 10-12 hours, changing the water every 3 hours, again to prevent sourness.
1 cup dried chickpeas, soaked
½ cup chopped seeded red bell pepper
¼ cup freshly squeezed lemon juice
2 cloves garlic
2 tsp ground cumin
1 tsp fine sea salt
¼ cup tahini
¾ cup cold-pressed (extra virgin) olive oil
- In a food processor fitted with the metal blade, pulse bell pepper, lemon juice, garlic, cumin and salt. Using a rubber spatula, scrape down the sides of the bowl and pulse again until finely chopped and blended.
- Add soaked chickpeas and process until chunky, stopping the motor once and scraping down the sides of the work bowl. Add tahini and process until smooth.
- With the motor running, add olive oil through the feed tube in a slow, stead stream, processing until creamy. Spoon into a serving blow and server immediately or cover and refrigerate fro up to 3 days.
Replace the red pepper and cumin with 1/2 cup of chopped celery, 2 tsp dried dill weed and 1 tsp chopped gingerroot.
Sprinkle with some cayenne pepper, parsley or add in your favourite mushrooms to make it fun!