How To Make Hummus
We should all know how to make hummus. It is a shame that, for the most part, our experience with hummus is that which comes from a plastic tub. It is not that store bought hummus is bad, but it is just not the best. As usual, for the best hummus, go to its origins. With a visit to the Middle East, you will find the most creamy dreamy hummus ever. When the bowl of hummus is put on the table with a basket of the hottest, freshest pita ever, you will immediately experience the foundation of how food memories are made. I am always amazed at how creamy they can make it. Fresh hummus tastes so good!
How To Make Hummus – Easy To Do At Home
Thankfully, making good hummus isn’t rocket science. All you need is the ability to mash chickpeas and other ingredients together into a smooth, luxurious paste. A mortar and pestle will do the trick if you want the manual way, but a food processor is the best tool for the job. Heck, you can even do small batches with a stick blender.
How To Make Hummus – Beyond the Classic
Classic hummus – chickpeas, tahini (sesame paste), garlic, and lemon – is very tasty, but I like it with a little variation. A popular variety of hummus is with the addition of sun-dried tomatoes. The earthiness of the tomatoes plays well with the chickpea and sesame flavors. Although not traditional, I like to add fennel seeds to my hummus. The fennel seeds really highlight the sun-dried tomato in a very nice way. Fennel seeds and sun-dried tomato are made for each other. To really add depth of flavor, reserve the water that was used to soak the sun-dried tomatoes. Typically, a hummus will need a little thinning and using a little of the soaking water will help bolster the tomato-ey goodness.
How To Make Hummus – Serving Suggestions
Of course, as mentioned, hot, fresh pita bread is so nice. Don’t discount a pile of cut vegetables, though. They make a perfectly good vehicle for delivering gobs of hummus to your gob (that is mouth in British). Of course, think beyond the dip. Hummus can be used as a spread for sandwiches. A sun-dried tomato hummus sandwich with slices of cucumber makes the start of a very good meal.
How To Make Hummus – The Video and Recipe
The how to make hummus video shows you all the steps you need to make a fantastic sun-dried tomato hummus. The full recipe follows.
- 2 cloves of garlic, more or less to taste
- 3 cups of canned chickpeas (2 16 oz cans), liquid reserved and few beans set aside for garnish.
- 2 ounces of sun-dried tomatoes soaked in hot water 20 minutes, liquid reserved
- 1/4 cup of tahini (sesame paste)
- 2 tbsp olive oil or more to taste
- 2 tbsp fresh lemon juice or more or less to taste
- 1 tsp of fennel seed
- salt and pepper
- Turn the food processor on high and add the garlic through the feeder chute. Chop finely.
- Add the rest of the ingredients to the food processor with a little salt and pepper. Process until smooth adding liquid from the chickpeas, tomatoes and/or olive oil as needed and to taste.
- Adjust seasoning with more lemon, salt, pepper and fennel seed.
- Garnish with reserved chick peas and a drizzle of olive oil.
- Serve at room temperature with pita, soft tortillas or sliced vegetables.
- Hummus will last a few days stored in the refrigerator in a sealed container.
I hope you enjoy!
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