Hummus is one of those foods that just add so much to life, because it’s delicious, vegan friendly, and very filling. You can buy it in the supermarket very easily, but nothing compares to warm, homemade hummus. Here’s an awesome hummus recipe that we just love!
Recipe
- 1 cup dried chickpeas
- 1/4 cup tahini
- 3 Tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 3 Tablespoons pine nuts
- 2 lemons
Directions
- Soak the chickpeas in a bowl of cold water overnight. Best to leave it in the fridge.
- Drain the chickpeas and rinse them under cold water. Pour the chickpeas into a large pot, and fill it with water. The water level should be about two inches above the chickpeas. Place on a flame until boiling. Let it simmer for about an hour. The chickpeas should be soft, with the skin peeling off of them.
- Drain, reserving 18 tablespoons of the cooking liquid and 4 tablespoons of the chickpeas which will be added on top later. Rinse the chickpeas under cold water.
- Pour the chickpeas into a food processor. Squeeze the lemons into the mix. Add the tahini, salt, and cumin. You can add any other flavors you think would work well here. Add about 4 ounces of the reserved cooking water. You control the consistency of the hummus by the amount of water you add now. Better to start with less, and add if you want it thinner.
- Stir fry the pine nuts in olive oil in a separate pan. Fry until brown.
- If you are storing it for later use, place the hummus in a container and make a large indentation in the center. Drizzle the olive oil and pine nuts over the hummus.
- If you’re serving right away, place on a plate with the same sort of indentation, with the olive oil and pine nuts over the surface.
- Serve with warm pita bread.
