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

The method of cooking the chickpeas with baking soda was found on food 52 How to make perfectly smooth Hummus. I modified his recipe for our taste buds! You can add what ever you like to taste. 

1 1/4 cups dried chickpeas 

1 teaspoon baking soda
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
Kosher salt
Cumin
Paprika 
Parsley or mint for garnish
Olive oil garnish
Lemon zest garnish

Utensils: 

You will need regular kitchen tools along with a food processor. 

The roasted garlic has a much milder flavor than the fresh crushed garlic. Hummus goes with so many different things. I have made hummus with Craisins and it was very good! I have used this recipe using canned chickpeas and will explain the method later. 

Step 2: Soaking the Beans

I am excited to share this idea with you because I won't be forgetting to soak my beans again and resort to using canned chickpeas! It also saves money! The trick is to pre-soak 2 bags of chick peas in separate bowls. Then strain the water through a colander and place one of the beans in a freezer bag, using a straw to remove the excess air! Put the bag in the freezer until the next time you make hummus.You will be making hummus from the remaining bowl of beans. If you will be making hummus for friends and family, pre-soak a couple of more bags so you won't come up short. This method won't take up freezer space and you will probably use them up before they get old. No more canned beans! If you choose to use canned beans omit the soaking and go to the next step. As you use the frozen hummus be sure to soak some beans to replace them at the time you make the hummus so you won't forget.

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

This method of cooking the beans in baking soda works wonderfully for dried beans or canned beans and reduces cooking time. The baking soda softens the outer layer so it blends smoothly in the food processor giving the beans a smooth and creamy texture! I will be using this method from now on. Let's say you will be using the frozen bag, I made this recipe using the frozen beans without thawing and it worked perfectly! That saves more time! I used a skillet and transferred the beans to a sauce pan later but realized I could have saved some time using one pan.

Cook the beans over high heat for about 3 minutes stirring with a wooden spoon.
Add the baking soda and then stir for about 1-2 minutes combining the ingredients.
Add the water and bring to a boil.
Skim off any foam using a large spoon.
Cook for 20 to 40 minutes or longer, depending on the type of beans ( canned won't take as long.)
They are done when they can be easily 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

Drain the cooked chickpeas, I used a colander.
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

I wanted to serve hummus differently than I have in the past and in the next step I will explain what I did.

Transfer the paste to a bowl and let set for 30 minutes.
Refrigerate if not using it right away.
Recipe will last for about three days in the refrigerator.

Step 6: Serving Suggestions

I used fresh cut vegetables to dip the humus in or you can use pita bread or a gluten free bread for dipping.
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!

Sunshiine