HUMMUS RECIPE

#homemadehummusfromscratch, #hummus, #hummusrecipe

HUMMUS RECIPE

In this episode, Id like to share with you, my version of HUMMUS recipe. I simply cant get enough, and could happily eat it for every meal. It keeps for up to 4-5 days, in the fridge. In this video, I shared the way I like my hummus, with a few tricks. Feel free to adjust spices, garlic or lemon juice to taste. Hope you give this recipe a try!

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HOW TO COOK DRY CHICKPEAS FROM SCRATCH
Measure 1 cup dry chickpeas, if you need 2 cups cooked chickpeas.
Soak chickpeas in water, overnight.
Then rinse and drain.
Pour to a pan, fill the pan with water.
Bring to a boil, then cook for 2-3 minutes.
Rinse and drain, pour back to the pan.
Fill the pan with fresh water.
(To discard the first boiling water, is good for digestion.)
Bring back to a boil.
Then add a good pinch of ground cumin, a pinch of salt&pepper.
Reduce heat to the lowest possible setting, cover and cook until tender.
If your dry chickpeas are too small and very fresh, it takes about 1 hour to cook.
Regular size and old ones, about 2 hours, sometimes even more.
And about 30 minutes, in a pressure cooker.

RECIPE

INGREDIENTS
2 cups cooked chickpeas
3 tbsp tahini
1/2 lemon juice (3 tbsp), plus more to taste
1 big garlic clove
2-4 tbsp plain yogurt (depending on how runny the yogurt is)
1/4 tsp ground cumin (add little more, if using canned chickpeas)
1/2 tsp or to taste salt
3 tbsp olive oil (plus more to drizzle)
Sweet paprika to garnish

DIRECTIONS
When making hummus; I prefer to cook my chickpeas from scratch, you can also use canned chickpeas.
*If needed, you may check the description box, to see the notes about: How to cook chickpeas.
To make hummus creamier, I usually remove the peel from each chickpea.
This process takes about 15-20 minutes, so it is okay to skip, if feeling lazy :)
Soak garlic clove for 2-3 minutes in hot water, then drain.
There is no raw garlic, so no bad breath, you can eat hummus even before going to the work.
And make sure to mix tahini well.
Then squeeze fresh lemon juice.
Finally, reserve a few chickpeas for topping, and we are ready to make homemade hummus.
The secret to smooth hummus, is pureeing everything for a good few minutes.
Transfer all the ingredients to bowl of a food processor.
Or use a potato masher and your arm muscles :)
Chickpeas, tahini, 2 tbsp yogurt, lemon juice, cumin, salt, olive oil and coarsely chopped garlic clove.
Yogurt might be watery, so add 2 tbsp at a time, then check and add more, if needed.
Process until smooth, for about 3 minutes.
Take some breaks in between, and let the engine rest.
So you make sure not to damage your food processor, and therefore eat the most expensive hummus of the world :)
Check for the consistency and season to taste.
If too thick, add 2 tbsp yogurt more.
And process again, for another 3 minutes, or until very smooth.
I like hummus a little thick; if desired, loosen with 2-4 tbsp yogurt for a runnier consistency.
Transfer hummus to a serving plate, using a spatula.
Flatten it with the back of a spoon.
Top with reserved chickpeas, and a pinch of sweet paprika.
Drizzle with some olive oil, cover and refrigerate for about 3-4 hours before serving, then enjoy!

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