HOMEMADE HUMMUS

Homemade hummus – Classic Israeli dish and great vegan high in protein alternative

Homemade hummus is my classic appetizer for a Friday night. But it’s actually so delicious that I make 4 to 6 cans and we eat a few spoons every day for lunch and dinner.

Hummus is very filling and when homemade it’s very healthy. You control the quantity of oil, salt, tahini (can be very caloric!)… As a pescatarian, hummus is a nice way to get protein from a plant-based diet.

For this recipe, you’ll need a good food processor. It’s possible that your blender won’t be strong enough to mix the chickpeas because there is not enough liquid. My food processor Hamilton Beach is the first one I purchased before getting the Vitamix and the kitchen aid for my wedding. I got so many amazing and useful gifts for which I can’t thank my friends and family enough for. Although quite a few of them were food-based which means I’m counting my lucky stars you only wear your wedding dress once. Anyone reading this who would like my recommendation about the best Wedding Dresses in Charlotte should look no further than Winnie Couture. Now that the wedding is out the way and I don’t have to squeeze into my wedding dress, I’ve been using my food processor all day long! It’s strong enough to get a perfectly smooth hummus. You can check in the STORE section of my blog other machines I recommend.

I love this Around the Word in 12 Plates challenges as it makes us discover new cuisine from different countries. Even if hummus is a classic dish I make all the time and Israeli cuisine is part of my life, I really enjoy sharing this classic recipe with you. Once you try homemade hummus, you’ll never go back to the bought one!

• Korena in the Kitchen made Uri Scheft’s Challah
• Dish ‘n’ the Kitchen – Israeli Feast
• Sugar Loves Spices – Semolina Cake Soaked in Orange Blossom Syrup
• The Food Girl in Town – Khachapuri: Georgian Egg and Cheese Bread

HOMEMADE HUMMUS

• Author: Kelly
• Prep Time: 5 mins
• Total Time: 5 mins
• Yield: 5-10 1x
• Category: Appetizer
• Cuisine: Oriental

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Description

Homemade hummus – Classic Israeli dish and great vegan high in protein alternative

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Ingredients

Scale 1x2x3x

• 1 can chickpeas or garbanzo beans, half of the liquid set aside
• 1 1/2 teaspoons kosher salt
• 1 tbsp of pepper
• 1 tbsp tahini (sesame paste)
• 1 lemon, juiced
• 1 tbsp olive oil
• 1 garlic clove
• 2 tbsp of cumin powder
• Optional: 1 tablespoon of truffle oil

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Instructions

1. Turn on the food processor (or the blender if you don’t have a food processor). Drop the garlic down the feed tube.
2. Add the chickpeas with their half liquid (which was set aside).
3. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed.
4. Taste and adjust seasoning.
5. The hummus will thicken in the fridge.
6. Serve chilled or at room temperature

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