We make hummus a lot, and with teenagers in the house, it goes fast!
This is our basic recipe and we play with it a lot. You can make it to taste and experiment with different herbs. We’ve made parsley hummus, chive hummus, spinach hummus – we always use garlic, and sometimes scallions.
Recently we’ve tried taking the skins off of the chickpeas, after they’re cooked. This is time consuming but makes a wonderfully smooth hummus. If you have time, it’s worth the effort. You can also used canned Organic chickpeas, but chickpeas are so easy to cook and it’s less expensive too.
2 cups dried chickpeas (also known as garbanzo beans)
2 tablespoons whey or lemon juice
3 cloves garlic
2-3 heaping tablespoons tahini ( sesame seed paste)
1/4 to 1/2 cup of lemon juice – we usually use the juice of one large lemon
1/4 to 1/2 cup cup olive oil
1 teaspoon celtic or sea salt
- 1.Cover chick peas with warm water. Stir in lemon juice or whey, cover and let sit overnight on your stove.
- 2.If you want to take the skins off, drain, rinse and pick off skins. Otherwise drain, add fresh water to cover and bring to a boil simmer for at least 2 hours and up to 6, until the chickpeas are very tender. Drain – and save about 1/4 cup of the cooking liquid for the hummus.
- 3.Put the garlic and any herbs/spinach you are using into a food processor or blender and blend until minced fine.
- 4.Once the garlic/herbs are processed add the chickpeas, tahini, lemon juice, olive oil and salt. Process and blend. If you need more liquid you can use the reserved cooking water or more olive oil. Taste.
- 5.You can add more lemon juice, salt or olive oil. If you like it spicy you can add some cayenne pepper or black pepper. We’ve been making hummus for years and we still vary to taste. You can serve it with crackers, bread, pita bread or celery. Enjoy!