I found everything I wanted to know about hummus at Desert Candy. I think it’s pretty cool that there are shops on every corner in Levantine cities – probably akin to Subway restaurants in the U.S. 😉
Making hummus is not difficult at all, but pinching the skins off of the cooked chickpeas is quite tedious and time consuming. I’m sure the hummus wouldn’t be nearly as good if they’re left on, though. Next time I’ll relax at the table and watch tv while pinching the skins off. My back was killing me as I sat at the kitchen counter on my bar stool with nothing to lean against. Those dang chickpeas seemed to keep multiplying in the pot of water!
I didn’t take pictures of the steps I went through to make it, but the directions I followed didn’t have images, either, and it was simple enough to understand. You do need to have a food mill or a large food processor. I used my small Sunbeam food processor and the bowl was almost overflowing. It’s a good thing I didn’t make my hummus too runny. Definitely pull out the big food processor for this recipe.
Homemade Hummus with Tahini
I transferred about 1/2 of the hummus from the food processor to a bowl then added 2 skinned and pitted avocados to the remaining and processed until blended. I scraped it into a pretty bowl, cleaned the processor then whizzed some sun-dried tomatoes with a little salt, pepper, and a drizzle of olive oil to put in the center of the avocado batch.The lemon that’s already in the regular hummus is enough to keep the avocado from spoiling.Drizzle olive oil over the surface of both kinds, sprinkle some dried Italian herbs over the plain hummus and dig in with your favorite pita chips or vegetable sticks, or spread it on sandwiches, wraps, and pitas.
Both varieties have been a huge hit with my guys. You won’t believe how good it is. The best part–I know exactly what’s in it. No preservatives or additives. It will keep for a week or so in the fridge–if it lasts that long!
Created by Melissa Woolard | Culinary Craftiness
- 2 (15 oz) cans chickpeas
- 1/2 tsp salt
- 1 garlic clove (or 1 heaping teaspoon of jarred minced garlic)
- 1/2 cup tahini (sesame seed paste) (it’s expensive, but worth it. Found in the ethnic food aisle of your local supermarket.)
- 1/3 cup lemon juice
- Olive oil, dried herbs, or chopped sun-dried tomatoes, etc. for serving
- Rinse the chickpeas, then put in a pot and cover with water by about one inch. Gently rub the chickpeas against each other in the pot with your hands to loosen up the skins. Bring to a boil and simmer for about 20 minutes or until the chickpeas are very soft and smoosh when smashed up against the side of the pan with the back of a wooden spoon – or pinch between your fingers. Turn off the heat and let cool. Skim off any chickpea skins that have floated to the surface and discard them. Dip out about a 1/2 cup of the water and reserve it for later use.
- This is the point at which you take the time to pop the chickpeas out of their skins if they’re still on. Try not to leave a single bean untouched. Rub them together in the pot with your hands frequently and pop the de-skinned chickpeas into a clean bowl.
- To process, put the garlic and salt in a food processor and pulse to chop. Add the tahini and lemon juice and process until the mixture has lightened in color and thickened a little. Add the chickpeas to the processor and whizz until very smooth.
- Thin the hummus to the desired consistency with a teaspoon at a time of the reserved cooking liquid. Taste and adjust seasoning with lemon juice and salt.