A plate of creamy hummus serves with crunchy fresh vegetables, pita chips or lovely warm flatbreads for iftar or lunch.
You can use canned chickpeas to make this hummus, it required less preparation time. But dried chickpeas hummus fresher and it packed with flavour. Cooking the chickpeas with baking soda softens them, allowing the less time on the stove and make the skin easier to remove.
Not only good to eat as a dipping sauce or for spread, hummus also good for substitute cream and cheese to make creamy pasta sauce.
Related article: Homemade Za’atar Flatbread Chips
Easy Creamy Hummus From Scratch
- 1/2 cup (125 grams) dried chickpeas
- 1/4 cup tahini paste
- 1 lemon
- 1 clove garlic
- 2 tablespoons olive oil
- 50 ml cold water
- paprika to serve
- sea salt
- 1/2 teaspoon baking soda
- Soak the dried chickpeas for overnight.
- Drain the chickpeas. Combine the drained chickpeas with baking soda in a pot, cook it over high heat for about 3 minutes, stirring constantly. Add 3-5 cups cold water, until all the chickpeas covered with water. Bring water to boil, then lower the heat and cook it at a simmer for about 25 to 40 minutes. Skimming off any skins and foam that float to the surface.
- Drain the chickpeas and tip it into a food processor. Add peeled garlic and process until the chickpea become a paste. Add tahini paste, a good squeeze of lemon juice, 1 tablespoon olive oil and season with a pinch of salt. Process again until you get smooth and creamy hummus.
- Add a splash of cold water to loosen, if needed. Transfer the hummus to serving bowl and drizzle with olive oil, sprinkle a pinch of paprika and scatter with reserved chickpeas.
- Serves with sliced crunchy vegetables, warm flatbreads or pita chips.