Best hummus recipe it is so delicious, and easy to make. Hummus is the perfect healthy snack for any occasion, or entertaining company. This one is a garlic recipe, the best thing about making it yourself, you can use a variety of flavors and ingredients such as roasted red pepper, jalapeno if you like it hot, pinenuts, lemon pepper, feta cheese. Hummus is great with chips, warm pita bread, on toast whatever you like.
What is Hummus?
Hummus is a creamy dip or spread made from mostly chickpeas, tahini, lemon, and garlic. Hummus originates in the Middle East and is used as a dip, spread, or savory dish, most often served with pita bread. It has now been popularized across the globe and is found in almost every grocery store. You can now find hummus in a variety of flavors, and will often see it used as a dip or appetizer with veggies and crackers
Mayo replacement: this is one of the simplest ways to use hummus. Take any place you’d use mayo and swap it with your hummus flavor of choice. From sandwiches, toast, tuna salad, and more. It’s delicious!
Hummus can be frozen! Store in a sealed container for 3 – 6 months, thawing at room temperature when you’re ready to consume it. It can also be refrigerated for up to one week!
Ingredients: (Tahini)
1 Cup sesame seeds
2 to 4 Tbsp grapeseed oil
Pinch of salt
Ingredients: (Hummus)
2 15 oz. cans chickpeas
1/4 Cup tahini
3 Cloves of garlic
Juice from 1 lemon about 1/4 cup
1/2 tsp Cumin
1/4 Cup olive oil
3 to 5 Ice cubes
fresh parsley (for garnish)
paprika (for Garnish)
Tahini
Step 1
Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Careful, sesame seeds can burn quickly.
Step 2
Add sesame seeds to the bowl of a food processor and let cool, then process until a crumbly paste, about 1 minute.
Step 3
Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple of times. Check the tahini’s consistency. It should be smooth, and should be pourable. You may need to process for another minute or add the additional tablespoon of oil.
Step 4
Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.
Step 5
Store tahini covered in the refrigerator for one month. You may notice it separates over time. If this happens, give the tahini a good stir before using.
Hummus
Step 1
Open, drain, and rinse the chickpeas. Add the chickpeas to a bowl of warm water and rub them together to remove the skins, the skins should float allowing you to easily remove them.
Step 2
In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “cream” the tahini, making the hummus smooth and creamy.
Step 3
Add the lemon juice, and process for 1 minute. Add the salt and process for 30 seconds, add the garlic, cumin, and olive oil. Process for another minute, scrape the sides and bottom of the bowl then process another minute or until well blended.
Step 4
Add the chickpeas to the food processor and process for a minute or 2. Scrape sides and bottom of the bowl, and process until thick and quite smooth 1 to 2 minutes.
Step 5
Drizzle of olive oil, sprinkle paprika, and fresh parsley for garnish. Store homemade hummus in an airtight container and refrigerate up to one week.
Kimberlie’s Kitchen
Video link
https://youtu.be/JjeRF8_x3XQ
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