Make Classic Hummus at Home | Easy Vegan My Grandmother’s Recipe

Classic Vegan Chickpea Hummus Recipe At Home

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My grandmother taught me how to make hummus when I was a little girl. She would gather me in the kitchen and show me how to cook the chickpeas, peel the garlic, and grind the chickpeas. We would laugh and talk as we worked, and when the hummus was finally ready, we would sit down together and enjoy it with fresh bread and vegetables.

Hummus is a simple dish, but it is also delicious and nutritious. It is a good source of protein, fiber, and healthy fats. It is also low in calories and carbohydrates, making it a good choice for people who are trying to lose weight or eat a healthy diet.

Hummus is also a very versatile dish. It can be eaten as a dip, a spread, or even a main course. It is popular in Middle Eastern cuisine, but it is also enjoyed by people worldwide.

This delicious dip is a vegan staple, and it’s also a great source of complete protein.

I follow my grandmother’s advice when I make hummus. I use fresh chickpeas, tahini, lemon juice, garlic, and olive oil. I blend the ingredients together until they are smooth and creamy. I then taste the hummus and adjust the seasonings to my liking.

Restaurant and canned hummus are usually too oily for me, so I use less oil in my recipe. I also love the flavor of tahini, so I add a generous amount to my hummus.

If you have never tried hummus before, I encourage you to give it a try. You may be surprised at how much you like it!

Here are a few ways to enjoy hummus:

• Serve it with bread or crackers.
• Enjoy it with falafel.
• Use it as a pasta sauce.
• Serve it with raw vegetables.
• Add it to a sandwich or wrap.

Here’s a few tips for making the best hummus ever:

• Use aquafaba instead of regular water to make the hummus extra creamy.
• Make sure the chickpeas are fully cooked. You should be able to squish them between your fingers easily.
• Choose quality tahini. It makes a big difference in the flavor of the hummus.
• Don’t be afraid to experiment with different flavors. Add a pinch of cumin, paprika, or cayenne pepper for a little extra kick.
• Once you’ve made your hummus, it’s time to enjoy! Serve it with bread, crackers, vegetables, or whatever your heart desires. It’s also a great spread for sandwiches and wraps.
• To make hummus ahead of time, store it in an airtight container in the refrigerator for up to 3 days.

How to store hummus:

Homemade hummus will keep in an airtight container in the fridge for up to 3 days. To keep it moist and fresh, drizzle a light layer of olive oil over the top before storing.

You can also freeze hummus for up to 2 months. To freeze, transfer it to a freezer-safe container and leave about an inch of headspace at the top. When you’re ready to eat it, thaw it in the fridge overnight.
When ready to eat, thaw in the refrigerator until soft and creamy again.
If any separation occurs, stir it back together or blitz it in the food processor until it is combined and fluffy again.

Recipe FAQs:

Q: How can I make my cooked chickpeas softer?

A: Add a teaspoon of baking soda to the water when you soak the chickpeas. This will help break down the pectin in the beans, resulting in a softer, creamier hummus. It can also help aid digestion!

Q: I don’t have a food processor. Can I make this hummus in a high-powered blender?

A: The nice thing about a food processor is it helps whip air into the hummus while it processes. This helps make it lighter and fluffier. A blender will work and make the hummus equally as creamy, but it may not be as light and fluffy.

Q: Do I need to peel the chickpea skins?

A: No, you don’t need to peel the chickpea skins. However, some people prefer to do so for a smoother texture.

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