Today we are delighted to present you the most delicios delicacy which is not only well known but most desired in Israel.
Is a Levantine and Egyptian food dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic.It is popular throughout the Middle Eastern cuisine and around the globe.
Today we want to show you a simple hummus recipe.
Easy Hummus Recipe – How To Make Hummus from Scratch
First, let us mention that this hummus recipe uses tahini. In the hummus-loving world, there are two camps. Some love the zest and deep flavor of tahini added, others could really go without it.
We like it both ways, but for the best hummus rivaling our favorite brands in the store, we use this recipe and include tahini.
If you want to make hummus without tahini, simply leave it out. A chickpea purée without it is still quite delicious. Just add more olive oil. Another option is to use a natural unsweetened creamy peanut butter in its place.
So, what’s the secret?
It’s simple really. It’s the order in which you add ingredients to your food processor. Seriously, it’s that easy. Tahini and lemon juice go in first. Then, before you add anything else, turn on the food processor and let it run for a minute or so.
See the photos below? In the first one, we’re pouring tahini into a clean food processor. After a minute of being whirled, whipped and creamed in the food processor it turns into the paste you see on the right. It’s lighter in color and much thicker.
From here, you can add ingredients as you will, but make sure you stand back and let that food processor run — we’re talking a minute of running after adding each ingredient.
So Skin or Not to Skin The Chickpeas?
Another trick is to remove the skins of each chickpea. We’ve done it. For one can of chickpeas, you’re looking at about ten minutes. We really didn’t want to add the extra time to our hummus, but just to make sure, we tried it both ways — skinless chickpeas and chickpeas right out of the can.
In the photo below, the spoon of hummus on the left used skinless chickpeas. The right came from chickpeas straight out the can.
You can see, even from this photo that the skinless chickpeas made for a slightly smoother hummus, but in our opinion it really wasn’t enough of a difference to warrant ten minutes of skinning chickpeas.
Did you enjoy our easy hummus recipe? Don’t forget to share your story with us, using today’s hashtag #LoveFood.