Homemade Hummus Recipe

Hummus, the creamy chickpea spread, is a flavour and health powerhouse. Perfect with pita bread, veggies, or crackers for a satisfying snack. Packed with protein and fiber, hummus keeps you feeling fuller for longer. Remember to add a bit of sumac when serving to friends.

Ingredients:

• 250g dried chickpeas
• 2 tbsp tahini
• Black pepper to taste
• Salt to taste
• 2 toes of garlic
• 1 tsp fine cumin (optional)
• ½ cup lemon juice
• ½ cup olive oil

Instructions:

1. Soak the Chickpeas: Place the rinsed chickpeas in a large bowl and cover them with 3 cups of water. Soak overnight (at least 8 hours) or up to 24 hours.
2. Pressure Cook the Chickpeas: Drain the soaked chickpeas and rinse them again. Add them to your pressure cooker with 3 cups of fresh water. Cook on high pressure for 45 minutes, then let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.
3. Remove Chickpea Skins: While the chickpeas cool slightly, you can remove the skins for an extra smooth hummus. To do this, rub the cooked chickpeas gently between your fingers. The skins should slip off easily.
4. Blend the Hummus: In a food processor or high-powered blender, combine the cooked chickpeas (with or without skins), tahini, garlic, olive oil, lemon juice, pepper, salt, and cumin (if using). Blend for 8-10 minutes, scraping down the sides as needed, until the hummus is smooth and creamy. Add ice cubes while blending to keep the hummus cool and prevent overheating.
5. Adjust Consistency (Optional): If your hummus is too thick, add a tablespoon of water at a time and blend again until desired consistency is reached.
6. Serve and Enjoy! Serve your hummus immediately with pita bread, vegetables, or crackers. Hummus can be stored in an airtight container in the refrigerator for up to a week.