Sometimes we just need a bowl of creamy hummus and some pita bread. Here is the recipe.
Hummus is an interesting dish. Some people dont like it and others can practically bathe with it, I am kidding, but I will if I can because I love it.
My first experience with hummus was honestly not good. Not going to name anyone, but the restaurant I ate it at did not make it well. The chickpeas did not have any taste and the dish wasn't seasoned well. Then I went to a very authentic Lebanese restaurant and I fell in love with the hummus they served. It was creamy, light and perfectly seasoned.
You can eat it as a snack with cucumbers or crackers, use it as a dressing or put in pastas. The possibilities are endless.
You can use store brought canned chickpeas (which is what I did for most of my life) OR you can soak and cook your dry chickpeas, a.k.a, Garbanzo beans.
The latter takes more time but it is truly a game changer when it comes to the taste of the hummus.
At Home Chickpea cooking
Dried chickpeas - 2 cups
Water
Salt- 1/4th tsp
- Soak Chickpeas in 5 cups of water overnight. They should double in size.
- In an instant pot or pressure cooker, Add chickpeas and 4 cups of water in cooker along with the salt. If using instant pot, cook under high pressure for 15 mins. If using the pressure cooker, add 5 cups of water to the chickpeas and cook for at least 8 "whistles".
Making the Hummus
Ingredients
Drained Cookes chickpeas - 4 cups(roughly two cans if buying from the store)
Garlic (peeled)- 2 cloves
Tahini or sesame paste- 2 tbsp
Maple syrup - 1 tsp
Lemon Juice from 1 whole lemon
Salt - 1/4 tsp (Add more if you like it salty)
Pepper- 1/4 tsp
Water
Sumac (optional)
Olive oil (optional)
Steps
In a blender, add the ingredients and 1/4 cup water. Blend until smooth. Add more water to make it creamier. Sprinkle sumac if available on the top and drizzle with olive oil before serving.
Bonus Recipe:
Add sun-dried tomatoes, parsley and a little more salt to hummus to make a different flavor.
Simple and delicious