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How I make hummus is pretty much like every other recipe, with one unique ingredient. It's challenging for me to following a strict recipe as I am taste testing while I make it (don't worry, I use different spoons!), but here's one I use for a guide. I found out years ago from a local shop that the key to hummus is the order in which the ingredients are mixed -- I was so surprised that something so simple could make all the difference! My husband requested a large batch, so that's what I made!
The hummus went like this:
Organic tahini blended with fresh squeezed organic lemon juice -- I did this for about 30 secs and I needed to add more liquid. I am not a fan of the gelatinous aquafaba, so here's where my unique ingredient came in: homemade stock! I added approximately 1/3 cup to help it blend better and mixed for another minute to minute and a half. The texture of the tahini, lemon juice, and stock looked whipped. That's how I know I had a good base!
2 cans of garbanzo beans, rinsed and de-hulled (this is the longest part of the process, but well worth it in my opinion for creamy end product!). Planning ahead next time, I'll use dried chickpeas, soak overnight, and boil to prepare on my own vs. the canned version.
I dashed the spices out in the bowl atop the chickpeas as the tahini, lemon juice, and stock were mixing. Here's what I chose: Salt - added this to taste and added a bit more at the end to make sure it was scrumptious! (affiliate code: SB10) , paprika (regular, smoked - aka pimenton - and spicy), cayenne, cured sumac, wild mountain cumin, and fermented white pepper. I like to get as many of my spices as I can from here!
Then I added the chickpea/spice blend and blended for a minute or so. My blender was bogging down so I added another splash of stock.
Once I arrived at the texture I was looking for, I taste tested and added a bit more salt.
Then, and I think this step is very helpful but was the first time I've ever actually done it, the hummus was refrigerated before serving. Since I was serving this with Shawarma Made Simple, I left it for approximately 2 hours (until the meat was ready). It made the top nice and stiff to hold the seasonings and olive oil I put on top (za'atar, salt, cured sumac, parsely, wild mountain cumin).
The hummus was served with farm-fresh cucumbers, carrots, diced tomatoes (on the side because not everyone is a fan) and my pork rind taste test winner. My hubby liked the hummus atop the shawarma, too!
Enjoy these in-process pictures:
Here's a birds eye view of me adding organic lemon juice to the tahini.
Look at that perfect blender swirl:
Served with fresh cut veggies for dipping
I got the organic chickpeas (aka garbanzo beans) at Costco and the tahini here.
Of course, I try things out several times! Here's the finished product, topped with seasonings, salt (affiliate code: SB10) and olive oil.
Here's the hummus platter with shawarma and homemade tzatziki sauce, so delicious!
Have you made hummus before? Did you know it was this easy?! Tell me in the comments and stay up to date with what I'm making (and other things) in my stories.
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