Hummus is one of these foods you can never get enough of. Use it as a spread,with or without topping.
My favorite topping is mix of fresh mushrooms , sautéed on a skillet with green herbs and a sprinkle of cumin and salt 👌🏻
There are numerous variations of hummus and every family has its own special recipe. Hummus is healthy and kids love it.
Since this recipe does take two days (1 day for soaking) I usually prepare a big batch and freeze it cooked in zip lock bags (make sure the bag is flat when freezing in order to safe precious space in your already stocked freezer.
What you need :
Day 1 :
1 bag of chick peas (I used organic Goya) soaked overnight in the fridge with ½ tsp baking soda
Day 2 :
Cook the soaked chick peas in a pot with lots of water (do not use the soaking water)
Bring to boil for 15/20 min and simmer on low for 3 hours (until chick peas are very tender and you can squeeze them between two fingers)
If you are in for freezing all or part of your chick peas, this would be the time (let cool, drain and fill your zip lock bags. Place on a baking sheet (or other flat surface) one bag near the other and freeze. Once frozen take the baking tray out and store your bags until you feel like having some real homemade Hummus. KEEP the liquid!
Let’s get on with our preparations :
2 cups of cooked chick peas
2 cups of cooking liquid (if you kept it) - otherwise use water
1 cup raw Tahini
1 glove of garlic
1 large lemon squeezed
1/4 tsp cumin
1 tsp salt or to your taste
1/4 Tsp of white pepper
Put all the ingredients into your food processor and process until very smooth and velvety