Updated: Nov 28, 2020
LEARNING HOW TO MAKE THE HUMMUS OF YOUR DREAMS
..goes as follows
Garlic press- optional but convenient
Food processor (the most convenient), you can also carefully use a blender, immersion blender or mash everything by hand
What you will need to make the hummus of your dreams:
Fresh lemon juice
Sea salt & cracked pepper
Dried herb or fresh herb (optional)
Tips so you don't have to use a recipe:
Use as many chickpeas as you want hummus, keeping into consideration that it condenses down
Use some of the chickpea boiling liquid (called aquafaba) to control how wet and spreadable you want your hummus
Use real garlic, lemon and spices to boost flavour
Use tahini to control thickness and heartiness of the hummus, it contains fat and protein to compliment the chickpea protein
Use your favourite olive oil to bring all the flavours together
Sprout your chickpeas (more on this below) to increase digestibility and reduce smelly sulfur farts after consumption
Sprout chickpeas. Add dried chickpeas into a bowl, cover them with tepid water and stir in 1 tsp of unpasteurized apple cider vinegar. Leave the chickpeas alone and out of direct sunshine for 24-72 hours. They will begin to grow a tiny tail and the water will bubble. Drain sprouting water and rinse well. You're ready to go.
Add sea salt to the water and boil chickpeas on high heat until soft, or bring to boil and then simmer, but this will take longer, like hour +.
Now make hummus. Since you sprouted your chickpeas you can keep the water you boiled them, use this as a stock and to manage the liquid levels in your hummus.
Making hummus is as easy as adding the ingredients mentioned above into a food processor and pulsing it to reach a smooth paste.
Once the spread is soft and to your liking, it is ready to eat. Transfer to a jar and store in the fridge. Stores fresh about 1-2 weeks, if it lasts that long! I find the flavour grows even more with time as the flavours combine and set.
How to use your hummus:
Portable / travel-friendly. An easy snack to bring on the road with crackers or veggies. Keeps fresh all day long, just avoid direct heat.
Delicious on bread, toast, crackers.
Works as a nice dinner side or appetizer dip. Can be watered down as used as a sauce or added into a stew to thicken.
Drizzle hummus with all or some of the following: olive oil, hot sauce, herbs, fresh lemon juice, sesame seeds for a decadent, dippable, instagramable bite.