SIDE Traditional Hummus
Hummus seems to come in many different forms these days and is a dip/condiment that is easy to find. However, it's not always inexpensive and is far less expensive and easier (not to mention healthier) to make at home.
This simple traditional hummus recipe will teach you the basics in both procedure and flavor. What's nice about this recipe is that by making it you will learn how true hummus is supposed to taste! Try it this way first, then feel free to add ingredients as desired to achieve new flavors every week!
Ingredients
Traditional Hummus
1 bag dried chickpeas (garbanzos)
1 cup reserved cooking water (aquafaba), divided
1 lemon (preserved or fresh)
2 cloves garlic
¼-½ cup tahini (sesame seed paste) *optional
1 tsp salt
Red pepper flakes, to taste *optional
2 Tbsp highest quality olive oil for drizzling
A pinch of smoked or regular paprika
Instructions
For BYOB Beans
- Pour out beans into a strainer and pick through to make sure there are no pebbles/debris. Rinse and pour into a large ovenproof Dutch oven.
- Fill Dutch oven with water, making sure to cover beans by 4 inches.
- Add a thumb-sized piece of Kombu.
- Bring to a boil on the stovetop, cover pot and set a timer for 15 minutes.
- While beans are cooking, preheat oven to 250 F.
- After 15 minutes of cooking, place beans (still covered) in the oven and set a timer for 60 minutes.
- Check beans after 60 minutes for doneness, and continue cooking for an additional 30 minutes if needed. Beans are done when they are soft but still intact (think al dente--they should have a toothsome bite to them still and not be mushy, broken open or falling apart).
- Once beans are done, strain (reserving 2 cups of cooking liquid -see Notes-) and store in plastic bags or containers, freezing what you don’t need. If making a big batch of hummus, use all of the beans that you’ve made.
For the Hummus
- In a blender or food processor, make hummus by adding 3 cups cooked chickpeas, half of the aquafaba, the juice of 1 lemon, 2 cloves garlic, 1/4 -1/2 cup tahini (optional), plus salt and red pepper flakes to taste. Add any of the other optional add-in’s as desired (see above).
- Blend until smooth, adding extra aquafaba as needed to thin out your hummus.
- Pour into a bowl and serve with a drizzle of olive oil and a sprinkling of smoked or regular paprika.
Notes
Aquafaba is a fantastic replacement for egg whites in most recipes which require whipped egg whites. It is a fascinating ingredient! Try whipping some up next time you’re making chocolate mousse for a Vegan friend.
Hummus lasts a long time in the fridge when stored in an airtight container. If stored properly it will last for 2 weeks. Make sure to double this batch with all of the beans you’ve cooked if desired. Hummus can be frozen, too! Just make sure to mix thoroughly once thawed.
Optional add-in’s: 4 cloves roasted garlic, 1 cup roasted red bell peppers, 1 cup toasted pine nuts, 2 cups fresh herbs, chipotles in adobo sauce, fermented red chile paste (any combination of the previously stated ingredients would be delicious)
Recipe by Vie at https://getvie.com/2018/02/06/grab-this-healthy-potassium-packed-hummus-just-in-time-for-our-v-fitness-launch-subscribe-to-vie-to-see-more/