Fresh Homemade Hummus

Do you prefer Citric and lactic acid and Conservation E202 in your Old Hummus or fresh, creamy and rich Hummus with nothing but Fresh ingredients??
Hummus in flowers pinit View Gallery 2 photos

Once again,  I have to repeat something I say often: fresh is sooòo much better than store bought! I don’t want the citric acid, conservations ingredient E202, guam, or lactic acid. Nor do I want grapeseed oil. I want pure fresh natural ingredients and I want olive oil!

Its funny cuz I went to my doctor for a checkup a few years ago, and he said my cholesterol is too high. I told him I eat a lot of sandwiches smothered in mayonnaise.  One of his suggestions was to replace it with hummus. So I bought some and tried it. My lovely veggie sandwiches or ham or whatever I can find in the fridge sandwiches  were now dry and had a strange foreign ‘this does not belong here’ taste. I didn’t finish that crap and went back to my good ole mayo kick.

It wasn’t till I started my own business of fresh sauces, that I came across it again. People were asking for it. So I googled it and came across the recipe by CookieandKate. She does amazing work and I really enjoy her writings. So I made it. And……POW! It was so fricken tasty! What have I been missing all these years. Fresh and creamy and not dry. And so much flavor!! My wife and I couldn’t stop eating it.

My cholesterol is still too high but now I can make those sandwiches to help keep it down.

Hummus is also high in fiber and a great source of plant protein. Check this link out if you want to know more: Hummus nutrition.

Now that being said, there are still two key issues to making killer Hummus. The first is you have to peel the skins off the garbanzo beans. This removes the bitterness and makes it much richer and creamier. A key reason why fresh is so much better.

The second is the Tahini and the sesame seeds. If you buy the Tahini in the store, you risk it has been sitting around too long and has become slightly bitter and rancid. So check those dates.  One can also make it with hulled or unhulled sesame seeds. Most Tahinis are made with unhulled as it is less bitter and more creamier. Hulled has more nutritional benefits so if that’s important to you, go for it. Quite frankly I am not sure anyone can tell the difference.

Wanna make your own Tahini? No problem. It is real easy too. Here is a recipe that I use:

The Daring Gourmet’s Tahini

Enjoy!

Fresh Homemade Hummus

Difficulty: Intermediate Prep Time 60 min Cook Time 15 min Total Time 1 hr 15 mins
Calories: 150
Best Season: Suitable throughout the year

Description

A Recipe that you can find all over the internet, they are all very similar. Bottom line is you really need to take the skins off those chickpeas.  Its a must.

Ingredients

Instructions

How to make fresh homemade Hummus

  1. Preparation

    Add the Garbanzo beans and baking soda to a pot and allow to boil for at least 20 minutes. Don't worry if you boil longer. Let those beans get mushy.

    In the meantime, add lemon juice, salt, and garlic to your food processor. Give it a couple of whirls and let it rest. This is good for the taste to allow the garlic to first infuse into the lemon juice.

    Remove the Beans from the stove and give a good rinse with cold water using a sieve. You can already start picking the skins out while you rinse. 

    Now I haven't yet found the best way to remove all the skins before placing in the food processor. What I do now is simply spread the cooked chickpeas on a big cutting board and sort. You do not need to get them all and drive yourself bat nuts! Cooking is fun and do it until you no longer enjoy it. I get about 80% out and I am satisfied,

     

     

     

    Hummus
  2. Food Processor time

    Add the tahini and 2 Tablespoons of iced water. 

    Give the food processor a couple of good whirls. Scrape any off the sides. 

    Add the chickpeas, cumin, and olive oil. Now give it a real good whirl. How does it look? To thick? How does it taste?

    You should add what you think it needs. If it is too thick then add some more ice water, lemon juice, or olive oil. You decide what you want more of in it. Salt? If needed, add a dash.

    Place in a serving bowl, dash with some sweet paprika and some parsley leaves. Looks fantastic! Tastes even better!

    Hummus
Nutrition Facts

Serving Size 4 tablespoons

Servings 8


Amount Per Serving
Calories 151kcal
% Daily Value *
Total Fat 11g17%
Saturated Fat 2g10%
Sodium 217mg10%
Total Carbohydrate 11g4%
Dietary Fiber 4g16%
Sugars 2g
Protein 5g10%

Vitamin C 3 mg
Calcium 6 mg
Iron 10 mg
Vitamin E 1 IU
Vitamin K 1 mcg
Thiamin 16 mg
Riboflavin 6 mg
Niacin 5 mg
Vitamin B6 4 mg
Folate 7 mcg
Phosphorus 11 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Hummus, Garbanzo Beans, Ceci Beans, Tahini, apero, appetizer, hors d'ouevres

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Did you make this recipe? 

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