Authentic Hummus

 

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I just made hummus for the first time! Recently I ordered some tahini after searching for a non-bitter product, and after reading reviews, bought Soom Organic Tahini, and it is great! Now I felt ready to try making hummus.

There are countless recipes out there for hummus, and I’m sure most are very good, but this one at Vegangela got my attention. Angela writes that the secret to silky smooth hummus is peeling the chickpeas first. I would have moved on to the next recipe but then I read how she couched peeling the peas as a Zen, mindful experience, and I’m so down with that approach. Truly, peeling the whole can took me less than 10 minutes, so what’s the big deal?

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When I finished slipping the chickpeas out of their skins, which is easy once you learn how to keep the peeled peas in the bowl and not bouncing around the kitchen, I added the skins to my freezer bag of vegetable scraps destined for my next homemade veggie broth. We’ve been enjoying a lot of fresh vegetables this summer, from our garden as well as farmers markets and the generosity of friends with green thumbs, so it only takes me about three weeks to fill up a gallon bag of veggie scraps to make my broth. To make my broth, I empty the bag into a large soup pot, cover the veggies with water, bring to a boil and simmer for an hour and a half or two, usually with plenty of herbs and peppercorns because I always strain it. I figured the chickpea skins would add some nutrition and flavor to the broth.

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I adapted Vegangela’s Basic Hummus recipe, making a  few additions after my husband and I tasted it:

  • 1 15-oz can of chickpeas, rinsed, drained and peeled
  • 3 tbsp Soom Organic tahini
  • 1 small lemon, juiced
  • 1 large clove garlic, minced
  • 3 tbsp olive oil
  • 3 tbsp water, plus more if needed
  • 1 tsp cumin
  • Braggs Liquid Aminos to taste, for extra umami (optional)
  • Salt & pepper to taste
  • Smoked paprika, olive oil and pinenuts to garnish (optional)

I put everything except the garnish items in the food processor and blended it all on high speed, scraping the sides often until very smooth. After tasting I added more salt, the Bragg’s, and more cumin. Totally yum!

After turning the hummus into a glass bowl and swirling the top, I drizzled it with olive oil, sprinkled on some pinenuts, and dusted it all with smoked paprika.

Voila!

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If you make this awesome hummus, please let me know how yours turns out!

2 thoughts on “Authentic Hummus

  1. looks most
    authentic
    & yummy 🙂
    after cooking
    dried chickpeas
    i use the lazy tahini method
    by toasting sesame seeds
    then grinding them with olive oil
    chunky-style 🙂

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