Homemade Hummus
1) Lisa's 3 minutes Hummus
https://downshiftology.com/recipes/3-minute-hummus/
INGREDIENTS
- 30 oz canned chickpeas (garbanzo beans), drained with liquid reserved (I use two 15oz cans)
- 1/3 cup chickpea liquid, or more, as needed
- 1/2 cup tahini
- 1/4 cup olive oil
- 2 lemons, juiced
- 2 garlic cloves
- 1 tsp cumin
- 1/2 tsp salt
garnish
- olive oil
- paprika
- fresh parsley
INSTRUCTIONS
- Add all the ingredients to your Vitamix or high-powered blender and secure the lid. Remove the lid cap and insert the tamper.
- Turn the blender on high for 30 seconds (or more for a creamier texture) and use the tamper to push the hummus into the blades. Add more chickpea liquid (aquafaba), if desired, for a softer hummus.
- Add the hummus to a serving plate and garnish with olive oil, paprika and fresh parsley.
LISA'S TIPS
- The hummus will last for up to a week in the fridge, if kept in a sealed container. You can also freeze the hummus in sealed containers for future use, then just thaw as needed. It's actually one of the most common foods I meal prep on a regular basis as it's so easy.
- Don't forget that you can also make tahini yourself (rather than buying in the store). Just follow my tahini recipe.
- The Vitamix blender I use is the Vitamix Ascent 3500 - and I love it!
- 1 cup of dried chickpeas = 3 cups of soaked chickpeas = approx 30 ounces canned chickpeas
2) Refika's Kitchen - From Turkey
3) Chef Billy - cook from raw chickpeas
Ingredients for this recipe: • 4 ½ cups of cooked dried chickpeas or 4 1/2 cups canned – see notes • ½ cup tahini • juice of 1 lemon • 1/3 cup roasted garlic • ¼ cup roasted garlic olive oil – see notes on how to make • sea salt and cayenne pepper to taste Serves: 12 Prep Time: 5 minutes Cook Time: 10 minutes 1. Add the chickpeas to a food processor and pulse on high speed until it forms a thick paste 2. Next, add in the tahini, lemon juice, garlic and salt and process over low heat for 2-4 minutes while drizzling in the roasted garlic olive oil until very smooth. 3. Serve with on a plate with a drizzle of olive oil, cayenne and optional chopped parsley. Chef Notes: • Submerge some dried chickpeas in cold water and let them sit overnight. I like for the water to cover the chickpeas by at least 4 inches. Drain the chickpeas and transfer to a pot and add in cold water until it is covering the garbanzo beans by about 2 inches. Also add in 1 teaspoon of baking soda. Bring them to a boil over high heat and then simmer for 30-40 minutes over low heat or until tender. Drain the cooked garbanzo beans and transfer to a pot or bowl and cover them with cold water. • Place your hands into the pot or bowl and move the chickpeas around, irritating them so that the outside shell falls off. Scoop up the shells using a hands trainer and remove. While this step is not necessary will make your hummus so much creamier and delicious. Drain the chickpeas and set aside. if you are using canned chickpeas, all you need to do is drain them and they are ready to use. • Make-Ahead: You can make this recipe up to 2 days ahead of time, simple keep cool and covered before serving. • How to Store: Keep covered and in the refrigerator for 6-7 days. This will not freeze well. • You can absolutely skip the soaking and cooking of the dried chickpeas for canned and drained garbanzo beans. • Substitute the olive oil in the recipe for some water if you are looking for it to be on the healthier side. • To make roasted garlic, cook 1 ½ cups of garlic cloves in 2 cups of extra virgin olive oil over low heat for 30-40 minutes or until soft and very browned. • You may need to adjust the flavor with more tahini, lemon juice or salt.
INGREDIENTS
- 12 oz dried Chickpeas (about 2 cups), soaked in water overnight
- 1 tsp Baking Soda
- 3–5 cloves of Garlic
- Juice of 1 Lemon
- 1 1/2 tsp Kosher Salt
- 1/4 –3/4 cup Tahini (based on preference)
- 1 cup Ice Cold Water*, divided
- Optional Toppings: Olive Oil, Cumin, Smoked Paprika, Za’atar, etc.
INSTRUCTIONS
- Soak Your Chickpeas in water for 12-24 hours, then drain and rinse them.
- Cook The Chickpeas with 3-5 cloves of raw Garlic (according to preference) and the Baking Soda (this softens them and makes them easier to peel).
- INSTANT POT: (recommended) Cover the Chickpeas, Garlic, and Baking Soda with water until it is 2-3″ above the beans. Stir, seal, and cook on Manual HIGH pressure for 10-12 minutes; let the pressure naturally release for 10 minutes before breaking the seal.
- STOVETOP: Add the Chickpeas, Garlic, and Baking Soda to a large pot and cover with water. Bring to a boil and cook for 40 – 120 minutes, until the beans are tender.
- Peel the Chickpeas. Drain and rinse the cooked beans, until no bubbles remain. Set the cooked cloves of Garlic aside and peel the Chickpeas. The skins should slide off quite easily when you gently “pinch” each bean. Discard the Chickpea “skins” once finished.
- Make a Chickpea Puree by adding 3 cups of the peeled Chickpeas and cooked Garlic to the Food Processor, then seal it shut. Mix the Lemon Juice and Salt together in a small bowl until the Salt dissolves, then slowly pour this mixture into the Food Processor while it is running to puree the Chickpeas until they are smooth.
- Add Tahini and Water. Add in 1/4 cup of Tahini to the Food Processor, then seal it and add in 1/3 cup of Ice Cold Water while it is running. Let the Food Processor run for 4-5 minutes, to help make the hummus fluffy and smooth. Add in extra Tahini and Water in 1/4 cup increments, if you would like your spread to be thicker or have a higher fat content (and be creamier).
- Serve with the remaining peeled Chickpeas and any toppings of your choice. Leftovers will keep well in a sealed container in the fridge for up to 5 days.
NOTES
- As this recipe requires very few ingredients, try to use the highest quality possible.
- To make “Ice Cold” Water, simply place a few ice cubes in a glass of water for ~ 5 minutes, or stick a glass of water in the freezer for ~ 10 minutes.
- Your Tahini should be smooth and runny — not a thick paste. Generally speaking, the less English on the bottle, the better. However, I also like and recommend both Soom Foods and Pepperwood Organics.
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