we soaked dried chickpeas overnight, cooked them, and made our first hummus in two flavors: natural with tahini, garlic, cumin and olive oil, and a beetroot flavored one, which took an amazing color.
we soaked dried chickpeas overnight, cooked them, and made our first hummus in two flavors: natural with tahini, garlic, cumin and olive oil, and a beetroot flavored one, which took an amazing color.
Oh wow yes! I’ve been meaning to make my own hummus, but just never get around to it even though it’s the base of most of what I eat!
it’s ridiculous how cheap it is to make it from scratch, compared to what it costs as a finished product from the grocery store.
you probably need a good food processor to make it real smooth, we started using an immersion blender but it stayed really gritty, so we continued using the blender of our stand mixer, that worked well.
there’s a million recipes around but i used this one (in German), without the yogurt: https://kabukiskitchen.de/cremiger-hummus/
next time we’ll experiment with other spices, it’s great!
Thank you!
How long did you cook the chic peas after the soak? I’ve heard a pressure cooker (which I don’t have and don’t think I want TBH) makes it easier and faster.
most welcome! the cooking time was 90 minutes
that was our process: