Homemade Chickpeas Hummus

I simply love hummus. Homemade Chickpeas Hummus is one of the best vegan dips you can use in salads, on toasts, as a mayonnaise substitute, with messed potatoes etc.. There are so many different ways to use hummus, and it is so delicious. Who can resist homemade hummus, right? 🙂

Prep time: 4 h   Cook time: 1 h 10 min   Total: 5 h 10 min   Servings: 6

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INGREDIENTS

• 1.5 cups of raw chickpeas (or 2 cups of canned chickpeas)
• 1 larger lemon
• 1 garlic clove
• 3 tablespoons of tahini
• 2 tablespoons of extra virgin olive oil (you can add 1 more tablespoon if you want creamier hummus – If you choose this, skip the last ingredient)
• 2/3 teaspoon ground of Himalayan salt (or other if you prefer)
• 1 tablespoon of reserved liquid from cooking chickpeas (for canned chickpeas use the viscous water where the chickpeas were – it’s the same)

CHICKPEAS PREPARATION – If you are using canned chickpeas you can skip this part

• Add the raw chickpeas into a large bowl and add at least 3 cups of water. Let them expand to over double of their size. Cover the bowl with a towel or something else. For the best results leave it overnight or for at least 4 hours.
• Drain the water and rinse chickpeas.
• Add them to a pot and cover with water. Bring them to a boil for about 5 minutes then low the heat and let them cook for about 55 minutes.

INSTRUCTIONS

• Drain the water (save 1 tablespoon of it) and rinse the chickpeas.
• Add all the ingredients into a food processor and mix for about 1 minute.
• If you want creamier hummus add extra lemon juice and 1 more tablespoon of olive oil. I personally don’t like too creamy hummus and I avoid adding too much olive oil.
• Serve and enjoy Homemade Chickpeas Hummus the way you like!

I would like to hear your ways of eating hummus! 🙂

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