Hummus
Last week I shared a recipe for Tahini. This week I’m sharing a recipe for hummus. When I was little, I did not like hummus at all! I didn’t like hummus until I tried fresh homemade hummus! It taste so much different than the stuff from the store!
Soak chickpeas (a.k.a.garbanzo beans) overnight. Boil chickpeas until they are soft enough to eat. You don’t want them crunchy at all. The softer they are, the smoother your hummus will be. Once chickpeas are soft, allow them to cool slightly. Once they are cool enough to handle, you can start putting them through the food processor. Combine all the ingredients with the chickpeas and blend until smooth. If you think the hummus is too thick, add more water. I recommend adding the original 300 ml of water gradually. It’s much easier to add water than to take water away. Once you have a smooth texture, move to your serving bowl and enjoy! We like to pour olive oil on the top, and just barely mix it in. We like eating hummus with chips, flat bread, sour dough bread, bagels, pancakes, or if you have no other vehicle, a spoon works just as well!
If you want to be fancy, save a couple boiled chickpeas to sprinkle on top of the hummus for decoration.
Enjoy!
Amber Wells
Papua New Guinea 🇵🇬
2 comments:
One of my favourites with toasted pita bread.
Fresh vegetables are also great with hummus.
And, the lemon and garlic should not be optional!
Also, if you rub the cooked chickpeas after they are soaked, the skins will rub off, by rubbing and rinsing, you can get most of the skins off, and THEN your hummus will be very smooth and creamy.
Joy
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