Homemade Hummus
GF | DF | V
Hummus is one of my all-time favourite dips, and it’s so incredibly nutrient-dense! It’s one of the best sources of vegan calcium (sesame seeds), rich in fibre and healthy fats, and is high in minerals such as iron, magnesium, zinc, and potassium.
I’ve always wanted to try making it at home but was put off because I’ve always heard about how difficult it is. I decided to bite the bullet and give it a shot for some friends I was having over, and it turned out so much better than store-bought! For me, making hummus from scratch is totally worth it to get that extra flavour - not to mention getting rid of all the additives you find in most hummus brands.
It’s important to use iced water when making your own hummus - somehow it makes the hummus more 'fluffy’ than if you use room temperature water, so try to make sure the water you use has just been taken from a glass of iced water.
The other tip is that the baking soda helps remove the shells from the chickpeas as they boil.
Ingredients:
1 can chickpeas, rinsed
1 tsp baking soda
2.5 tbsp unhulled tahini
1 tbsp olive oil
Juice from 1/2 lemon
Juice from 1/2 lime
1 clove of garlic
1/2 tsp cumin
Salt and pepper, to taste
3 tbsp iced water
Optional toppings like sumac, pine nuts, coriander, olive oil
Method:
Simmer chickpeas for 20 minutes on stovetop in pot of water with baking soda
Rinse chickpeas and try to remove the shells - it’s okay if some remain
Blend chickpeas in a food processor or blender, then add the garlic, lemon and lime juice, tahini, and then blend
Add the rest of the ingredients and blend again, adding more iced water if needed
Spoon into bowl, garnish with sumac and a dash of oil if you like, and serve with veggie sticks or pita bread
