The Best Homemade Hummus

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This is it. I´m finally having some time on my hands for doing things I wanted to do lately..and, I don´t even know where to start. Well actually, I don´t have to start anywhere. Hummus is what I ´ll tell you about today. :)

This creamy, tasty and totally delicious paste is something everybody should make. So easy!
When I made hummus for the first time in my life, about a one year ago, it was a chickpea disaster. I exactly followed each step in the recipe. Draining chickpeas, blending them with some olive oil, tahini, adding salt and pepper to taste, and finally blending in some garlic. I somehow didn´t know how the paste should smell like and because I am a garlicky person (although I don´t carry garlic with me everywhere I go) I added a few garlic cloves. When I´m saying a few, I mean something about 8 cloves. I know, I know, please don´t judge me. It ended up so garlicky, no one wanted to eat it, no one wanted to smell it. It was that bad.
Then I simply avoided using chick peas in the kitchen. To protect the family I guess.

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When I came to England, I was hooked up on my 40-day-detox/lent-period. That simply means I was not eating meat, I wasn´t eating any fried/processed food (which I haven´t been eating in more than I can even remember now), I wouldn´t touch ´food´ that contained refined sugars (can´t remember when was the last time I had a candy bar..I make my own now, a recipe coming soon!), I wasn´t buying anything that was made by using more than 5 ingredients.. I wanted to cleanse my body, I wanted to cleanse my mind. And so I did and that´s what I try to keep doing. Because my body simply didn´t want to accept any meat products, I started adding lentils, beans and soya (and sooo many other billion brilliant things!) to my diet. I figured out it was the right time to start buying chickpeas again. Chickpeas are high in protein, dietary fibre, iron, folate and phosphorus and are low in fat. I believe that you´ll buy some on your next veggie shopping.

I like them steamed in my salads, baked with some spices for my snack and after that, the revolution was about to start in my kitchen. I started making my very own, delicious and homemade hummus. But not that very bad kind you buy in the store, full of artificial flavours and colorings. Mine is loaded up with chickpeas(yes, really), tahini (sesame paste), olive oil, freshly squeezed lemon juice, sea salt and pepper. That´s it, nothing more. I promise you, you´ll be wanting more and more every time you´ll see the jar filled up with your homemade hummus.

I was able to filled up 1,5 jars with this amounts and it took me less then 3 days to eat it all. I just scoop it straight away from the jar, spread it on my rye crackers, dipping celery sticks to the hummus. I feel like Zohan (you know, the guy from the film You don´t mess with Zohan, where he constantly eats hummus with..well..with everything).

And, because I am so into tahini, I find myself adding more and more tahini each time I make my hummus. Do so, if you want to have even creamier version.
Oh, and I should warn you- don´t ever blend your chickpeas with hand blender. I have almost burnt mine, the only one I have. Uf! But this actually worked for me, because I didn´t want to blend my hummus until very smooth. I really like big chunks of chickpeas as I recently found out.

Hummus

1-2 cups chickpeas, dried (I always soak more than I need and freeze the rest)
1/3-1/2 cup tahini
1/4-1/3 cup very good quality olive oil, organic and extra virgin is my go to version!
juice of one lemon
sea salt
freshly ground pepper
2 cloves of garlic (optional)

smoked paprika, chilli flakes for decoration (optional)

Soak you chickpeas in plenty of water for 24 hours. Or at least overnight. When you bite into one of them after their soaking time and it is quite easy to do, the chickpeas are ready to be cooked. If they are still hard, leave them in water for longer.

Drain the chickpeas, rinse them and cover them with plenty of fresh water. Cook for about 1-2 hours, depending on your chickpeas, pan, water and everything else. Check them after they have had their 1 hour to see how thing are going.

Once cooked, leave them covered until they cool down. No need to drain them, I always leave them swimming in their cooking liquid-then I use the liquid when blending the chickpeas. :) No waste.

Put 2 cups of chickpeas, tahini, olive oil, salt, pepper and lemonj juice into a blender. Blend. The mixture will be dry, so start adding your reserved cooking liquid until desired consistency.

Taste, adjust the seasoning. Does it need more olive oil, more tahini, more lemon juice or more salt? Let your taste buds guide you. Trust yourself. Have fun.

Spread the hummus oll over some beautiful looking bowl, drizzle with olive oil, sprinkle with smoked paprika or chilli of using and share with hungry friends and family. Or just take a spoon and eat it on its own, by yourself. Like I do.

Enjoy!

 

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