This homemade hummus spread was made with me for my family a lot of love. After several months of a break from healthy eating, some poor food choices, and a drop in immunity, this dish came as a real refreshment for all to my family.
I decided it was time to start eating healthier again.And the choice fell on this dish not by chance.Some call it "health hummus"
Ingredients
For this hummus we used:
400 g of chickpeas (you can use canned ones). I used raw chickpeas that we soaked in water for about 6 hours so they could soften before cooking.
2 tablespoons of tahini (sesame paste) – we bought it in a healthy food store.
2 cloves of garlic, natural homemade garlic from our garden — not the big rootless ones you usually see in supermarkets.
Juice of 1 organic lemon that I bought from the agricultural school market.
2–3 tablespoons of olive oil, Greek olive oil we brought from our vacation last year in Paralia.
3–5 tablespoons of filtered water (as needed).
½ teaspoon of salt
½ teaspoon of cumin (optional)
For the tahini sauce
2 tablespoons tahini
2–3 tablespoons water
juice of ½ lemon
a pinch of salt
a little olive oil
This time i slightly adjusted the tahini sauce by adding a bit more lemon juice, salt, and olive oil to make the taste richer.
Preparation
Before blending, I let the chickpeas stand for about 10 min in water.The chickpeas had been cooked for about 30 minutes in boiling water, and we had removed their skins beforehand.Before cooking, the raw chickpeas were soaked in water for about six hours so they could soften.
Then I added the tahini from the jar, chopped garlic, freshly squeezed lemon juice, a pinch of salt, and cumin.And slowly added olive oil and a little water while blending until the mixture became smooth and creamy.
For the tahini sauce, I actually bought an organic ready-made version from the healthy food store and then improved it ourselves by adding lemon juice, salt, and water until it turned into a creamy sauce.
I took over and blended everything once again to make the texture perfect. After that I served the hummus in a bowl, sprinkled a little sweet paprika on top using three fingers, and put it in the fridge for a short time to rest.
A small trick for perfect hummus-if you remove the skins from the chickpeas, the hummus becomes much creamier.
Another trick is to add one ice cube into the blender, which gives the hummus a lighter, fluffy texture. Unfortunately, this time we skipped that step because the kids were already too impatient
This hummus spread goes great with:fresh pita bread,carrots and cucumbers,roasted vegetables,falafel.
My choice this time was a little different. I paired the hummus with tofu cheese and spread it over homemade whole-grain bread with seven grains,and I added one poached egg to the plate as a side dish.I also made a simple cucumber salad, and its fresh taste combined perfectly with the hummus and made the meal even more appetizing.
People often say that hummus takes time to make but disappears very quickly once it is served — and this time we proved it. Everyone took a little, and before we knew it, the bowl was empty.
Have you ever made homemade hummus?
Write in the comments and share your experience. I would love to exchange ideas and recipes with you.
Until the next healthy recipe — stay healthy!
