The key to making creamy hummus starts by making it from scratch. Homemade hummus dip begins with dried chickpeas soaked in baking soda, which helps to soften the beans. The freshness of the chickpeas along with homemade tahini makes hummus pop with flavour. Toss some roasted red peppers into the hummus for sweetness or increase the spiciness with smoked paprika. Serve the hummus along with homemade toasted pita chips or fresh vegetables for a healthy dip.
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Things you need
- 1/2 cup raw white sesame seeds
- Heavy-bottom frying pan
- Small bowl
- Olive oil
- Food processor
- 0.227kg. dried chickpeas
- Large bowl
- 1 tbsp baking soda
- Medium saucepan
- 7 cloves garlic, unpeeled
- 1/4 cup fresh lemon juice
- 1 tbsp ground cumin
- 1/2 tsp salt
- 1/2 tsp ground white pepper
- 1 tsp sumac
Add 1/2 cup of raw white sesame seeds to a heavy-bottom frying pan. Heat the pan on the hob over medium-high heat. Shake the pan gently as the seeds begin to toast - they will give off a fragrant aroma as they heat up.
Cook the seeds until they are light brown, which should take approximately two minutes. Pour the pans in a small bowl and allow them to cool completely.
Pour the seeds in a food processor. Add the lid and begin to pulse while pouring in 1 tbsp of olive oil. Blend for three to five minutes, or until they are smooth. Add more oil as needed to achieve a creamy consistency.
Refrigerate until you have cooked the chickpeas. Bring the tahini to room temperature before adding it to the puréed chickpeas.
Add 0.227kg. of dried chickpeas to a large bowl. Cover the chickpeas with water. Stir in 1 tbsp of baking soda and let the peas soak overnight in the refrigerator.
Pour the chickpeas in a colander to drain away the liquid. Run cool water over the chickpeas for 10 seconds to rinse off any baking soda.
Place the chickpeas in a medium saucepan and cover with water. Add seven unpeeled garlic cloves to the water. Heat the pot on high heat until the water begins to boil. Turn the heat down to medium and let the chickpeas simmer for 40 minutes, or until they are fork tender, which means you can stab them with a fork and they fall off.
Remove 1/2 of a cup plus 2 tbsp of the liquid from the pot and set it aside. Remove the garlic cloves from the peas and set the cloves aside.
Drain the chickpeas in the colander and run under cold water for 10 seconds to rinse.
Peel the seven cloves of garlic you boiled with the chickpeas.
Add the boiled chickpeas, reserved cooking liquid, 1/2 cup of olive oil and all of the garlic to the food processor. Purée the mixture until it is creamy and smooth.
Add all of the homemade tahini, 1/4 cup of fresh lemon juice, 1 tbsp of ground cumin, 1/2 tsp of salt and 1/2 tsp of ground white pepper to the food processor. Set the blender to pulse until the ingredients are combined.
Pour the hummus in a bowl. Sprinkle 1 tsp of sumac over the hummus before serving. Eat immediately or refrigerate for up to two days.
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