Homemade hummus has to be one of the easiest recipes as well as the tastiest. I like to cook my chickpeas instead of using canned ones. Somehow I don’t really like the texture of the canned ones. I think it’s a matter of personal preference so you can most certainly use canned chick peas for this recipe if you prefer. If using fresh chickpeas this requires some food prep. Soak the chickpeas the night before in water to cover them. Use enough water because once soaked they increase in size. Discard the water the next day. Put in fresh water and cook with some salt and fresh water. Drain and use the chickpeas. Do not discard the water. It can be used to thicken sauces or in the hummus itself. The leftover water is aquafaba. It can be thickened to make vegan meringues. Check Aquafaba Meringues . Tahini paste is very easy to make at home. I make mine and store in the fridge. I will soon share that recipe. I served this hummus with some homemade pita chips @sarchakra
PREP TIME: 5 mins
COOK TIME: 0 mins
YIELDS: Serves 3
- Chick peas 2 cups (cooked)
- Olive oil 3 tbsp plus for drizzle
- Garlic 1 clove, grated
- Cumin seeds 2 tsp, crushed, divided
- Paprika 2 tsp, divided
- Sea salt to taste
- Tahini paste 3 tbsp
- Lemon juice 3-4 tbsp
- In a food processor put in tahini paste and lemon juice. Blitz for a minute till smooth.
- Add half the chickpeas, sea salt, paprika, garlic, cumin and blitz into a smooth paste.
- Add in rest of the chick peas and 3-4 tbsp of water.
- Mix till you have the desired consistency.
- Serve on a plate with a drizzle of olive oil, paprika and crushed cumin.
- Serve with homemade pita chips.