I liked hummus, but now I LOVE hummus. Especially now moving back to my home country, Indonesia. I can’t afford haas avocados to make guacamole or just as a creamy healthy thing on my breakfast plate. We have some local avocados but no way near the delicious haas avocados. Believe me, I tried to make them edible, but all to a huge fail.
So I thought, well, why didn’t I used hummus as the ‘creamy healthy thing’?! So I did and now I make hummus every week and I eat it almost every day! I put it on toast, I use it as dipping sauce, I sometimes just eat it with spoon straight from the jar after I finished my daily 5K walk.
I used dried chickpea, soaked overnight, cooked in pressure cooker and peeled the skin off, one by one. But you can opt for canned chickpeas, they will taste the same once they become hummus. Another thing here in Indonesia, canned chickpeas ended up to be more expensive than dried. Anything I do to eat on a budget!
Ingredients:
1 cup dried chickpeas -soaked, cooked, peeled
Juice from 1 large lemon
1/4 cup of tahini
2 cloves of garlic -minced
2 tbsp extra virgin olive oil
1/2 tsp ground cumin
2 tbsp of water -or more if needed
Salt to taste
Dash ground paprika
Instructions:
- In a food processor bowl, add lemon juice and tahini and pulse for a couple times.
- Then add garlic, olive oil, cumin and salt, and pulse for a couple more times.
- Add half of the cooked, peeled chickpeas to the food processor and run the processor for about 1 minute. Scrape the side and bottom of the bowl, add the rest of the chickpeas and run the processor until the mix is thick and smooth.
- Adjust the consistency by adding some water. Adjust seasoning.
- Serve hummus with a dash of paprika and chopped parsley (optional). Enjoy!
Notes:
Store the leftover hummus in an airtight container, refrigerate for up to 1 week.
Peeling/ removing chickpeas skins would make smoother hummus.