So someone has been asking me to make hummus for months now. I finally gave in and tried it out earlier today!
Basic Ingredients: (AKA what you really need)
1 can (400g) of chickpeas
1/4 cup water
1 & 1/2 tbsp olive oil
1/4 tsp salt
I am aware that hummus is commonly made with lemon juice and tahini. However, these ingredients are not as easy to come-by. So yay for tahini-free hummus!
Additional Ingredients: (AKA things you can add or skip depending on your preference)
1/2 tsp sesame oil
1/4 tsp garlic powder (or half a clove of garlic)
1/4 tsp ground cumin
1. Peel the chickpeas. You may want to skip this step because it’s pretty boring, but it is crucial for making your hummus smooth.
2. Put the chickpeas, garlic (powder), cumin, sesame oil, olive oil, and water into the blender or food processor.
3. Blend or puree until smooth.
4. Add olive oil & adjust seasoning as needed.
How to store:
Option 1: Place in an air-tight container and place it in the fridge. It will last for about a week or more. Feel free to pop it in the microwave for a few seconds if you prefer warm hummus.
Option 2: Freeze in a plastic container. When you need it, just thaw it in the fridge the day before. It will last for months. However, once thawed, it should be consumed in a week or less.
Option 3: If you want to thaw small portions at a time, freeze the hummus in an ice cube tray.
Tip: Adding a layer of olive oil on top of the hummus should keep it fresh for a longer time. This is perfect because it’s also the ideal way to serve it.
Enjoy your protein-packed vegan dip with pita bread, vegetables, chips, or in sandwiches. Go hummus crazy!
Feel free to share your own versions with me!