Creamy Delicious Hummus from Scratch (gf, vegan)
 
 
Treat yourself to the full experience of this soft, silky, velvet smooth hummus ~ your taste buds will thank you for this perfect summer food!
Author:
Cuisine: Mediterranean
Serves: about 2.5 cups
Ingredients
  • 350g (2 full cups) cooked chickpeas from 1+1/2 cups dry, I used these, (if you end up with extra just reserve for another purpose)
  • ¾ tsp baking soda
  • 125g (1/2 cup) tahini, I used this brand (I also like Soom)
  • 1-2 Tbsp olive oil
  • 2-4 garlic cloves, to taste (garlic flavor tends to bloom over time)
  • 4-6 Tbsp of fresh lemon juice, to taste
  • 2-4 Tbsp ice cold water (pop in freezer a few minutes prior)
  • 1 tsp ground cumin
  • ½-3/4 tsp salt or to taste
Instructions
  1. Place chickpeas in a large bowl covering them with cold water at least twice their volume. Leave to soak overnight.
  2. The next day, drain and rinse your chickpeas - bring a large pot of water with baking soda to a boil on the stove. Carefully add rinsed chickpeas to boiling water and simmer for approximately 35 minutes or until the chickpeas are very tender (but not to the point of disintegrating). There may be foam that forms, not to worry.
  3. Read through first: Once cooked, remove the pot from stove and tilt the pot over the sink to drain water into a strainer allowing any skins to fall out while keeping the beans in the pot - add running water to the pot to cover the beans -- you should see more chickpea skins rise to the surface (you can use your hands to agitate the water and gently rub the chickpeas to assist) tilt the pot again to one side to allow the skins to fall into the strainer; you can repeat this process until you have 2 cups of cooked and shelled chickpeas (you can also use your fingers to pinch the skins off the chickpeas if preferred, it's kinda fun) -- don't worry if you don't get all of the skins; you will still end up with a luxuriously creamy hummus.
  4. Place a couple Tbsp of water in a cup and pop in freezer (you just need a couple minutes for it to get ice cold, you don't want it to freeze).
  5. Place the cooked and (mostly) shelled chickpeas in a processor along with the tahini, 1 Tbsp olive oil, garlic, 4 Tbsp of lemon juice, 1 tsp cumin and ½ tsp salt - process for about 5 minutes. Stop machine, scrape down sides as necessary and taste to determine whether you'd like to add more oo/lemon/salt -- start processor again and while machine is running, add additional Tbsp oil/1-2 Tbsp lemon/pinch of salt as desired and then while still running add the ice cold water 1 Tbsp at a time to desired consistency. **You don't want the hummus to be too thin or overly dilute - you're aiming for soft, creamy and fluffy.**
  6. Let the processor run for another few minutes until you have a very smooth and creamy texture.
  7. Make any final taste adjustments desired ~ enjoy your homemade hummus!
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2021/06/creamy-delicious-hummus.html