Super Easy Smooth and Creamy Hummus · i am a food blog
My most favorite thing to do with dried chickpeas is houmous. So creamy, so dreamy, so many people feel for a humble little bean. Do you like Houmous? I can (and I ate it) by the spoonful, no edible vehicle required. Most recipes on the internet have used canned chickpeas, but after having tasted this chickpea-based houmous, you have cooked yourself, you may never go back! When you make houmous from zero, from dried chickpeas, you can use hot peas, which means that your houmous is hot. If you’ve never had hot humans before, stop everything and make this recipe because it changes the situation.
What is Houmous?
In case you do not know him, houmous is a delicious vegan dip / propagated made from chickpeas, Tahini (more about this later), lemon, garlic and spices. He is from the Middle East and is popular worldwide thanks to the fact that he is both delicious and nutritious. It has a rich and long story and you’ve probably seen it at the grocery store in small baths, but you can easily get home – better than bought in store.
Usually, it is consumed as a dive / aperitif, sprinkled with olive oil and herbs, served with fresh pita. You will also find it garnished with coriander, tomatoes, onions and cucumbers and served with falafel or as part of a mezze tray with a bunch of small different prepared dishes, such as tzatziki,, MuhammaOr Baba Garoush.
You can also use it as a spread in sandwiches or wraps, serve it with a bunch of fresh vegetables to picking it up, the spoon on salads, eat it with eggs or simply collect it with a spoon (my favorite method!)
What is happening in the Houmous / Houmous ingredients
Chickpea (Garbanzo beans)
Chickpeas (or Garbanzo beans) are most of the Houmous. They are super nutritious: both rich in protein and low in fat with a bunch of vitamins and fibers. You can buy them dried or in cans, but we prefer dried chickpeas.
Why use dried chickpeas?
I understand, it is very practical to open a box of chickpeas and make houmous. It’s fast and easy and it has a damn good taste too. But, dipping and cooking your own chickpeas is so much tasty and profitable. You can add additional aromatics to the water to which you cook them and they take up less space in your pantry. Win, win, win!
We have a giant container of dried chickpeas in the pantry just in order to add to Coconut chick on curry and other soupsmanufacturing falafelsmanufacturing Taiwanese chick nuggetsAnd Cacio e Pepe Phi Chickpea.
Tahini
Tahini is a grilled ground -ground paste with grilled ground. He has the consistency of a nut butter and is toasted, fragrant and super delicious. He adds a creamy hazelnut to the Houmous and cannot be saved. You can do it at home (recipe to come soon!) Or just buy it at the store. A pot should make several lots of houmous.
Lemon juice
You absolutely need a little freshly pressed lemon juice to make your houmous sing. He adds a little acid and freshness to contrast the richness of Tahini and chickpeas. You can change the amount of lemon juice you just add to your liking. If you are a lemon head, tighten a little more!
Garlic
A clove of garlic (or two) adds a little bit of heat – because it is added in flood – and bite. If you are not a fan of fresh garlic, you can go with a roast that will be sweeter and soft, but the raw garlic in houmous is what gives it a dependence that will make you want to eat more.
Salt and spices
Do not forget to salt your houmous because the under-shop houmous is simply sad. Cumin adds hot terror. You can sprinkle a little smoked paprika, sumac or a little Aleppo at the end for a little jazz too if you wish!
extra virgin olive oil
I do not put olive oil in the real houmous, but we always finish with a nice drizzle of fruity extra virgin olive oil.
How to make super creamy smooth humans
Now that we know what we need, here’s how to do it:
1. Dip your dried chickpeas during the night. I like to add a little baking soda that helps soften chickpeas, but it’s completely optional.
2. Cook the chickpeas. Brighten the soaked chickpeas rinsed in a saucepan with a lot of water and simmer for about an hour or until the chickpeas are very soft. At this point, you can add aromatics if you feel adventurous – I have been simple here, but you can add all the alliums (onions, shallots, green onions, leeks, etc.). Keep them big so you can choose them before mixing.
3. Mix! Well, wait, you can also peel your chickpeas if you are crazy with super smooth humans. It has a little extra time and some people swear that this is what makes their houmous super smooth, but if you use baking soda and you cook enough chickpeas, I do not personally think it is necessary. But if you need a little meditative time, that’s when you would peel your chickpeas!
Back to mixture. We use a mini culinary robot to mix everything. You want to start by mixing the tahini, lemon juice, garlic and a little ice water until smooth and soft consistency. The ice water is what helps the Tahini to whip in a smooth emulsion. Start with the Tahini and the lemon because it is much easier to smooth the Tahini when there is nothing else in the food processor.
Once your Tahini lemon mixture is smooth and soft, add your drained chickpeas and mix until it is completely smooth. Give him an additional minute after thinking that it seems to make sure everything is super creamy.
The best time to eat houmous is just after doing it and it’s still hot. If dreamy. Stack a few on a plate, make swoosh in the middle, fill it with an extra virgin puddle of olive oil, sprinkle on herbs or chopped tomatoes, cucumbers and onions and go to town.
PS – Once you master the classic Houmous, try this Houmous Miso with the crispy onion FurikakeIt’s to fall for.
- 1/2 cup dried chickpeas
- 1 teaspoon baking soda split
- 2 cloves No
- 3 tablespoon Fresh lemon juice or to the taste
- 1/3 cup Tahini
- 2 tablespoon icy water
- 1/8 teaspoon ground cumin
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Place the chickpeas and 1/2 teaspoon of baking soda in a medium bowl and add cold water to cover with 2 inches. Cover and let stand, at room temperature during the night, until the chickpeas have doubled in size. Drain and rinse.
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In a large saucepan, mix the soaked chickpeas and stay 1/2 teaspoon of baking soda and add cold water to cover at least 2 inches. Bring to a boil, burst if necessary. Reduce the heat to medium-low, partially cover and simmer until the chickpeas are tender and easily crush between your fingers, about 45 to 60 minutes. Drain and reserve.
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While the chickpeas cook, place the garlic, 2 tablespoons + 2 teaspoons of lemon juice and the tahini in a mixer or a food processor and a pulse until smooth consistency. With the running engine, add the ice water, 1 tablespoon at the same time (it can train at the beginning) until the mixture is very smooth, pale and thick.
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Add the drained chickpeas and cumin and treat it, scraping the sides if necessary, until it is very smooth, about 4 minutes. Damn with water if a more loose consistency is necessary. Taste and season with lemon juice and cumin, as you wish.
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