I never thought that I would be making homemade hummus. Why bother if you can find hummus in almost every grocery store. Though, nowadays, seeing the huge lineups at the store entrance discourages me even to want to go there. To distract myself from what is going on right now in the world, I spend more time in the kitchen. So I was ready to make my first hummus dip. I bought the bag of dry chickpeas about a month ago “just in case”. I prefer to use dry chickpeas and not canned since I try to reduce consuming canned food.
The end result was that my hummus texture was a bit less smooth than the one you buy at the store, but the taste was delicious. I eat it as a snack with fresh vegetables.
Preparation time: ~15 minutes. Plus two hours soaking in water and cooking.
- Dry chickpeas – 1 cup
- Olive oil -3 tablespoons
- Tahini – 1/2 cup
- Garlic cloves – 3, skin removed and crushed
- Juice from half a lemon
- Salt – 1 teaspoon
- Water – 3 to 7 tablespoons (increase for a smoother texture)
In a large pot, add the chickpeas and cover with 1.5L boiled water. Let stand for at least an hour. Drain the chickpeas and add freshly boiled water. Bring to boil and cook the chickpeas for an additional hour.
Afterward, drain the chickpeas and add to a blender with tahini, olive oil, lemon juice, garlic, salt, and water. Blend well and scrape the sides. Add more water if needed for a smoother texture.