If you make it from scratch with dried chickpeas, this dip not only tastes better than what you find in the market, but it is quite economical as well.
I love hummus. I always have some in my refrigerator and I use it for dips and as a spread on sandwiches or crackers. As delicious as it tastes, it is quite nutritious as well. Hummus is filled with fiber, protein, vitamins and minerals, and nutritious fat from sesame seeds in the tahini. It’s a great go-to snack or quick lunch.
It is also one of those dishes that you can add what you like to and change it up. Look at the many varieties in the average supermarket for ideas; some popular additions are caramelized onions, roasted red peppers, salsa, sun-dried tomatoes, pesto, just about any flavor combination that strikes one’s fancy.
It is also pretty good straight up!
Yes, it is easy to grab a container at the market, but it doesn’t take a lot of work making it from scratch, even if you start with dried chick peas, also called garbanzo beans. If you use canned, it takes only as long as it takes you to dump everything in the food processor. Either way, you will save money, and control the ingredients in the final product.
If using dried, it takes a few extra steps, but I do think the end product tastes better.
To cook dried chickpeas:
Place two cups of dried chickpeas in a large bowl and cover with water, a couple of inches deeper than the beans. Let sit overnight to hydrate.
The next day, drain, then place in a pot (or multi-cooker), add water to cover by a couple of inches, and a half teaspoon of baking soda, and cook or process on pressure until the beans are tender. On the stove, this will take a few hours, in the pressure cooker, about 15 minutes when up to pressure.
Drain, reserving a cup of the cooking liquid.
Now you have cooked chickpeas, enough for this recipe and to roast some for garnishes and snacks.
For the smoothest hummus
If you want the smoothest most delicious hummus possible, you will want to peel the chickpeas.
Yes, peel them.
I know this sounds like a terrible task, but it does result in an incredibly smooth hummus, and no, you won’t be sitting there with a tiny vegetable peeler!
I have only done this a couple of times, and the smoothness of the hummus was amazing. The first time, it took my granddaughter and I over a half hour to add this step, but we went faster at the end once we got the hang of pinching them. The insides will pop right out of the peelings, so it is not as tedious as it sounds. My only reservation here was that I knew I was throwing away a great deal of fiber, something to consider when deciding whether or not to peel.
For most uses, I would not bother peeling, but if it is a special dish for a special event, and you want it really fluffy and light, it is worth the effort.
Hummus with Roasted Chickpeas
2 cups cooked chickpeas, yes you can use canned
2 cloves garlic
Juice and zest of one lemon
1/2 cup tahini
1/2 tsp. salt
1/2 tsp. cumin
1/2 tsp. hot Hungarian paprika
1 cup water or cooking liquid
In a food processor, combine chickpeas, garlic, lemon zest and juice, tahini, salt, cumin, and paprika. Pulse a few times, then run for 30 seconds or so to combine.
Drizzle in the water or cooking liquid, then process for a full three to five minutes, until light and fluffy. If you do this, the need to peel will be even less, and it makes a big difference in texture.
To plate, place in a bowl and drizzle with a little olive oil garnished with chopped flat-leafed parsley or cilantro. I like adding a different version of what is already in the hummus such as toasted or plain chick peas, sesame seeds, for a crunchy element, or lemon zest to liven things up more. Sprinkle with more paprika or cumin, or add something that doesn’t even appear in the hummus such as chopped up tomatoes or olives.
Serve with whole-grain pita bread, grainy crackers, or cut-up veggies such as carrots & cucumbers.
This is a quick, easy snack or topping for salads, hummus, casseroles, or even soup. Make them your own by adding whatever seasoning you like. Beware, they can be addicting!
2 cups cooked chickpeas, or canned
Salt & pepper
1/2 tsp. Hungarian paprika, hot or sweet
Preheat oven to 400 degrees.
Rinse chickpeas and drain well. Place on a rimmed baking sheet, and drizzle with olive oil. Sprinkle with salt and pepper.
Roast in the middle rack of the oven for 45 minutes or so, turning every 15 minutes, until the chickpeas are brown and well roasted. Don’t let them get too dark.
Remove from the oven and add seasoning of choice, the paprika, or any blend of spices or herbs you like such as curry seasoning, Italian seasoning, or a Southwest-type seasoning blend with cumin and chili powder. Use what you like to snack on, or what will work with other dishes.
Toss the around well, then let cool.
© Copyright 2019 – or current year, Dorothy Grover-Read, The New Vintage Kitchen