David experiments with new formulations while working as a chemist, and he experiments with new recipes while at home in his kitchen.
How to Make Hummus With Tahini
I have been eating hummus for years, and usually I buy it at a local supermarket. I remember buying a tub once, and I literally rationed it out between my partner and me, like it was a scarce commodity. Why didn’t I just buy two?
Since I am a hummus fan, I thought I would start making my own at home. I found some simple and also overly complicated recipes for hummus online. Through trial and error, I came up with the best hummus recipe that literally only takes 5 minutes and works wonders every time for me. The recipe I am discussing below is a quick and easy traditional hummus recipe. It is adaptable though, and I have included optional add-ins, like roasted red peppers, roasted garlic or roasted chilies, all of which turned out quite well for me.
Tahini is used in this recipe, as with most others you will find online. Tahini is essential to add nutty flavour, body and depth to your hummus. It is produced from toasted white sesame seeds and oil. The lemon also adds an essential flavour, a citrus acidity that gives it a bit of zing and cuts through the oil in the hummus. If you do not have tahini, or cannot find it at your local supermarket, fear not, you can prepare your own homemade tahini paste.
If you are wondering what to eat with hummus, you have many options. I'm a simple guy, and I typically consume my hummus with breadsticks. I have been known to even eat it with a spoon. Hummus is also great in sandwiches, with pita or in a wrap. It can be eaten with nachos or even be incorporated into mashed potatoes. Since I love my Middle Eastern cuisines, I often make falafel and use my hummus as a dip.
|Prep time||Cook time||Ready in||Yields|
- 1 can 400 grams (14 ounces) drained chickpeas (canned), note: If using dried chickpeas, use 1/3 cup and cover with water and let sit overnight
- 1/4 cup (60 milliliters) tahini paste
- 1 large lemon
- 1 clove of garlic
- 1 teaspoon cumin powder, or less if you don’t like it strong
- 1.5 tablespoons olive oil
- 3 tablespoons water
- 1/2 teaspoon salt
- 1 roasted red pepper (optional), if making red pepper hummus
- 3 roasted cloves of garlic (optional), if making roasted garlic hummus
- 2 roasted red chilies (optional), if making spicy hummus
- Sprinkle of paprika (optional), for serving
Here's how to make your own healthy hummus in just 5 minutes.
- Combine the tahini paste, the clove of garlic and the juice of 1 large lemon in your food processor. Process on high speed to create an emulsion between the lemon juice and tahini. You will see a thickening and a change in colour.
- To this mixture, add the cumin, salt and olive oil and process on high speed to mix. Add any additional ingredients, as well (red peppers, garlic, or chilies).
- Add half of the canned chickpeas (washed) to the mixture and process on a medium setting for 5 seconds. Scrape down the sides of the processor and repeat for another few seconds.
- Add the remainder of the chickpeas and process on a medium setting, while periodically scraping down the sides of the processor. Add the water as required, you can add less or more. You want to get a nice and even mixture, and you are allowed a few little chunks. Hummus is like a chunky puree.
- Transfer the mixture to a dry and sealed container and keep refrigerated. Your homemade hummus should be okay to eat for a period of three days.
- Finally, enjoy your yummy homemade hummus! See below for what to eat with hummus.
What to Eat With Hummus
- Falafel—A classic combo.
- Sandwich—Obvious choice, combine with falafel and some salad and happy days!
- Crudités—Dip some raw vegetables, carrot, cucumber, celery or red/green/yellow peppers into your homemade hummus dip.
- Breadsticks—A very carbolicious choice! My fave.
- Nachos—Again, a carbohydrate-ridden choice, but yummy.
- Burgers—Yes, pop some on a burger for a change.
- Mashed Potatoes—Rejuvenate the humble mash.
© 2016 David Branagan