My first impression of hummus wasn’t a great one because I bought it from the wrong place. I saw small set of 3 dips on the supermarket shelf consisting of tomato salsa, avocado and hummus a few years ago. Gave it a try and I couldn’t tell the difference taste wise between avocado and hummus. It was so sour like a lemon garlic paste. I avoided it since but have been eating chickpeas in other forms.
Last year, I tried it again at a middle eastern restaurant and it tasted really good. It was pretty expensive though because it was made fresh.
Making hummus is divided into 3 parts: Cook chickpeas, Make Tahini and Make Hummus.
I made about 2.5 cups of hummus from 360g of chickpeas.
Cook Chickpeas
1.Soak dried chickpeas overnight
2. Drain it and boil it for 1.5 hours with a tsp of baking soda
Make Tahini
1.Toast sesame seed on pan until brown.
2. When sesame seed is cool, blend it using a food processor.
I used sunflower oil as it is quite neutral tasting. From my experience (making peanut butter), it is quite similar and requires a bit of patience. I would blend it and then stop so that the machine could cool a bit.
I poured half into a jar and stored into the fridge for another recipe (baba ganoush) next week.
Make Hummus
Ingredients: 1-2 clove garlic, salt to taste, 1-2 tbs tahini, chickpeas, 1 tbs lemon, chickpeas, 2-4 tbs extra virgin olive oil, drinking water
I didn’t want it to taste too sour or salty so I adjusted it as I went along.
How was it?
I topped it with some EVOO and just ate it on it’s own.
Taste wise was okay. The texture can be improved by removing the chickpea skin but thats too much work.