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Homemade Hummus

24 Apr

Joe and I are quite partial to dips for a light snack or lunch. And who doesn’t love hummus on sandwiches instead of butter? I decided to give making hummus a try, and I am glad I did. It was just what the doctor ordered!

[  SERVES: Lots  |  TIME: 15 MIN  |  COST: <$3  ]
[  JOES’ RATING: 4/5  |  MY RATING: 4.5/5 ]

Ingredients

400 grams chickpeas
50 grams tahini
juice of one lemon
2 cloves garlic
2 – 3 tablespoons olive oil
½ teaspoon salt
water as needed

Methods

  1. Dried chickpea preparation: Soak 250 grams chickpeas for 24 hours before cooking for 30 minutes. Drain and allow to cool, reserving the cooking liquid.
  2. Canned chickpea preparation: Drain the peas but reserve the liquid.
  3. In a blender, emulsify the lemon juice, the oil, the garlic and the salt.
  4. Add the chickpeas and slowly blend, adding water or reserved chickpea liquid if needed.
  5. Stir in the tahini and mix well to incorporate.
  6. To serve, place a good dollop onto a platter, forming a well. Fill the well with quality olive oil. Sprinkle generously with paprika and serve with crackers or flat breads.

Observations

  • How wonderful and easy is this dish? Its packed with flavour, and is wonderful either as a dip or as a spread on sandwiches in the place of butter.
  • I prepared some of this dip as a house-warming gift. Nothing says welcome like some home-made dip.
  • Diabetic note: This is a lovely alternative to cream based dips that are heavy in fats. It is also a wonderful substitute for butter. My blood glucose sugars hardly even budged.
  • Ethical note: The lack of dairy in this dish is a breath of fresh air for the environment. When possible, consider dairy free alternatives.
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8 responses to “Homemade Hummus

  1. narf77

    April 24, 2012 at 9:56 am

    Glad to see all of the optional extras included at the base of this post. I LOVE hummus and could eat truck loads. I went through a phase of using it as butter on my sandwiches but then I stopped eating bread and suddenly I stopped eating hummus as much. I love that it can be made with other beans as well as chickpeas and that just about any vegetable, herb, etc. can be used to enhance it. Keep up these great posts…now I just need to quell that instant need for a huge sandwich loaded up with hummus, avocado, sweet tomato etc…

     
  2. Ragamuffin Diaries

    April 26, 2012 at 2:31 am

    homemade hummus is such a staple for us! We love it. So simple & perfect.

     
    • Rhianna

      April 26, 2012 at 8:02 am

      We love it too!

       
  3. Find Focus

    April 28, 2012 at 2:15 am

    Thanks for posting all the wonderful extra information with this recipe – option for dried or canned chickpeas, etc. I just read a recipe for a version of hummus using red lentils and added it to my ‘new recipes to try’ list – this is going to have to go on the list as well! 🙂

     
    • Rhianna

      April 28, 2012 at 8:03 am

      Oh that sounds sooooooooo nice! Id like to give that a try too. I do love chickpeas though – I tend to have them in everything lately. Cheers for commenting 🙂

       

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