Classic Hummus

Classic Hummus

I absolutely adore hummus. I’m not even kidding, I will put hummus on everything! My friends actually make fun of my hummus addiction sometimes… If I’m being honest, I don’t usually use a recipe for my hummus I just kind of add what I think will be good and taste as I go until I get my desired flavour. For this recipe I actually measured all the ingredients instead of just throwing things in. You’ll probably find as you become seasoned in hummus making that you will stick to your original recipe less and less and that’s totally ok! As I’ve become more experienced in cooking I’ve found that that is what I do with most recipes that I am familiar with. It makes cooking more fun and adventurous.

xx

Ashley

 

Classic Hummus

Makes About 2 1/2 – 3 cups

1 1/2 cups dried chickpeas, soaked overnight

1 teaspoon baking soda (for cooking chickpeas)

Juice of 1 small lemon

3 tablespoons tahini

1 large garlic clove

2 1/2 teaspoons cumin

1/4 – 1/2 teaspoon ground chipotle chilli pepper

3/4 teaspoon coriander

1/2 teaspoon chilli powder

1/2 teaspoon paprika

6 drops Frank’s Red Hot

Salt and fresh pepper to taste

4-8 tablespoons water

 

  • Place dried chickpeas in a large bowl and cover with water. Add a splash of apple cider vinegar or lemon juice and allow to soak for 8-12 hours.

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  • After the chickpeas are done soaking,drain and rinse in a large colander. Transfer to a large pot and once again cover with water (about 2 inches). Add the baking soda to the water and bring to a boil over high heat. Do NOT add salt to the water as it will prevent the chickpeas from cooking properly.

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  • Once the water is boiling reduce the heat to medium-low and simmer, covered for 1 hour. Skim off any white foam that forms during the cooking process.
  • After the hour is up drain the chickpeas once more and give them a good rinse. They should be fairly soft at this point, much softer then canned chickpeas.
  • Place the garlic clove in a food processor and pulse until minced. Add the chickpeas, tahini, lemon juice, spices and Frank’s Red Hot and blend. To get a creamier consistency add water through the feed tube as you blend, do this 1 tablespoon at a time until desired consistency is reached.
  • Taste the hummus and adjust seasoning to fit your fancy. Store in an airtight container in the fridge for a week.

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