Introduction: Tips for Easy From Scratch Smooth and Creamy Hummus
Hummus is rich in iron and fiber making it a nutritious addition to many meals. I recently read an article that hummus along with bread makes a complete protein and you do not have to eat them together to get the complete protein. I was always taught to eat them at the same meal so I don't know if it is true or not, perhaps someone can let us know.
Hummus is one of my favorite foods! I like to make it from scratch but I don't make it very often because I prefer to peel the skins which takes extra time and I forget to pre-soak the chickpeas. I have searched a long time for easier ways to make hummus the way I like it and FINALLY . . . I have a new method that I am excited to share with you and some different serving ideas. Would a 40 minute cooking time interest you? Let's make some delicious creamy (from scratch hummus)!
Step 1: Ingredients
1 1/4 cups dried chickpeas
6 1/2 cups water
1 cup plus 2 tablespoons tahini (light roast)
4- 8 tablespoons freshly squeezed lemon juice organic is best! I love lemon so I use a lot! I wonder if Meyers lemons would work for this? Yum!
Season to taste with roasted garlic or use 4 cloves crushed garlic
6 1/2 tablespoons ice cold water
Parsley or mint for garnish
Olive oil garnish
Lemon zest garnish
Step 2: Soaking the Beans
I washed the beans thoroughly and soaked them in water overnight.
The next day I emptied the beans from the bowl into a colander and rinse the beans again.
I used two small bags of beans and they swelled up to about 5 cups of soaked beans.
Step 3: Cook the Beans
Cook the beans over high heat for about 3 minutes stirring with a wooden spoon.
Add the baking soda.
Add the water and bring to a boil.
Skim off any foam using a large spoon.
Cook for 20 to 40 minutes, depending on the type of beans ( canned won't take as long.)
They are done when they can be mashed between the fingers and they taste done. It is better in my opinion to overcook them than under-cook them because it will make a difference in the texture. I live at a high altitude and it takes longer for beans to cook here, I made a batch and they were not as creamy as the first batch I made. I know it was because the beans did not cook long enough.
Step 4: Drain the Water
Place the chickpeas in a food processor and blend until thoroughly mixed, making a thick paste.
Add a small amount of water if needed but sparingly.
While the processor is still running add the tahini paste, lemon juice, roasted garlic, and spices.
Slowly add the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.
Step 5: Place Hummus in a Covered Bowl
Refrigerate if not using it right away.
Recipe will last for about three days in the refrigerator.
Step 6: Serving Suggestions
I made a serving cylinder from a cucumber to hold the vegetables.
I thought it would be fun to use lemon shells, boiled eggs and avocado for serving dishes for the hummus.
I had a great idea to make lemon foam for dipping because I love lemon so much but my recipe did not turn out the best although it was still good. I need to experiment more with it but wanted to share the idea if some of you already know how to make the lemon foam.
Step 7: Sunshiine's Final Thoughts
I took this to my neighbor and they loved it. They liked the presentation. Looks like I will be making hummus more often yum! Thanks for stopping by and please remember to have a splendorous week! I wish to thank this community for making this a fun place to hangout!