How To Make Homemade Hummus – In Just 5 Minutes!
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If you’ve been keeping any sort of an eye on this blog (or are signed up to our newsletter), then you’ll know we’re engrossed in finding healthy snacks right now.
And hummus is at the top of our list. We’re slightly obsessed with it. Well, really obsessed. Particularly with carrots.
This is slightly sad to admit (and if you’re reading this it means Hauke hasn’t deleted it) – we’ve even had skype conversations about how great hummus and carrots are together.
Really. That’s how we roll. Yep, told you it was sad. But you can’t say we’re not dedicated.
Last weekend we had a house party to celebrate the arrival of a huge batch of hummus.
Kat will argue the party was her birthday and the hummus merely coincidental, but deep down we all know the truth.
Whoever the party was really for, the hummus played an important role.
I made a double batch and put the bowl on the table along with a load of chopped bell peppers (and carrots of course – that goes without saying).
I figured people might give it a go and pick it over the unhealthy stuff, but I wasn’t expecting there to be none left by the time I checked back. Like literally none.
I had planned to eat most of it myself, but that option was out of the window. I’ll take it as a compliment 😉
Making Homemade Hummus – What I Learned
Making homemade hummus yourself is exceptionally easy, and with a bit of practice takes about 3 minutes. Awesome!
But after my recent hummus obsession, here are some good rules to follow.
- Save the liquid from the chickpeas can.
You need to add water to get the right consistency so if you use the stuff from the can you’ll also get the extra flavour and nutrients that have leaked out of the peas.
- Use a wide bowl! I broke my favourite hand blender by ignoring this simple rule.
I used a narrow high bowl and had to push hard to get to the liquid area – there was a sudden glink, a whirr and that was the end of my hand blender.
It was a cheap one, and while I don’t think you need to pay through the nose for one, something like this is about perfect.
- Hummus makes any veg incredible, raw or not.
While I typically eat it with sliced carrots or bell peppers, you can use pretty much anything you have to hand. I would never usually eat a raw pepper, but once it’s covered in hummus it’s irresistible!
- It goes really well with cooked veg too. If I’m on a roasted veggie binge (see here for the ultimate guide to roasting veg) then I’ll use the hummus as a healthy dip. It’s great.
Chickpeas (the main ingredient) keep me feeling really full! This is perfect as it makes an easy snack and keeps the cravings down between meals – making sure I stay in control of what I eat and don’t give in to ultimately unsatisfying convenience snacks.
I want to eat the food I like and want, but not be ruled by it.
- 1 can chickpeas (1 can = 15oz = 435g)
- 2 tsp tahini paste
- 1 clove garlic
- ⅓ tsp cumin, ground
- ½ tsp salt
- 3 tbsp olive oil
- 2 tbsp lemon (roughly quarter of a lemon)
- 1 tsp paprika powder (for garnish)
- Open the chickpeas and drain them using a sieve or colander. Save half the water, rinse the chickpeas and put them in a wide mixing bowl with the water.
- Crush the garlic and add it to the bowl, along with all the other ingredients (except the paprika powder).
- Use a hand blender to smooth it into a paste. If it’s too thick add a tiny drop of water. Go easy, you don’t want it runny.
- Sprinkle with paprika powder for a cool red garnish.
- Done, enjoy!
Great recipes and I appreciate the short prep and cooking time. But when it comes to hummus, I am afraid you got it slightly wrong
I know your goal is to provide quick recipes but I promise you, this one you want to use some more TLC.
I grew up in Israel and hummus has been major part of our culinary experience. Almost anywhere you go, you would find excellent hummus.
So…. What’s the secret?
1. NEVER USE CAN
This is a common mistake many people do. The can’s chickpeas don’t taste right and they will never taste right compared to the traditional way.
You have to start with dry chickpeas, by soaking them in water for at least 10 hours (overnight)
In addition you want to puck the smallest chickpeas you can find. Usually imported from Turkey or Canada.
Next day, cover the chickpeas in a pot with 2″ of water, bring to boil, lower the heat, cover and Simmer for about 30-40 minutes, until they break in the middle and you can mash one of them easily with 2 fingers
This would make huge difference on the flavor
I would recommend 1/2 cup of prepared tahini (1/4 cup paste, 1/4 cup water, lemon juice from 1/2 lemon, 1garlic clove) on each cup of cooked chickpeas.
Akways use high quality raw tahini
3. KEEP IT PURE
I would recommend keeping the cumin, paprika and olive oil for garnishing only.
But definitely add salt to taste while following the rest of your instructions
Woooowww, these tips are wonderful!! Thanks a lot, Eyal!!