Hello, dear friends : ) Today inspiration is the delicious homemade hummus! This heart-healthy chickpea dip is one of our favorite comfort foods at home. Perfect for a simple snack, lunch or dinner. We usually combine it with freshly baked sourdough bread and tons of fresh veggies… Mmm, it’s sooo amazingly tasty!
As you may already know, the traditional hummus originates from the Middle East. It is made from cooked then mashed chickpeas, mixed with sesame tahini, freshly squeezed lemon juice, olive oil and flavored with salt, cumin and garlic. In fact, hummus has become a revolution for the last few years! This rich and super healthy dip gains more and more popularity all over the world. You can enjoy it in so many restaurants worldwide. However, nothing can beat the good delicious homemade hummus! : )
Most of the people prepare their homemade hummus with canned chickpeas. Well, I have to admit this is much easier and faster way, but we still prefer to make it the old fashioned way : ) We soak the chickpeas the night before, then rinse and cook them before making the dip. The best part is that we can always prepare our homemade hummus with so many different flavors. Beetroot, spinach, basil or parsley… the flavor is always irresistible!
Today, I’m presenting you the yummy classic version of hummus. It’s vegan, gluten free and kids friendly! And it’s the all time favorite comfort food of our two monkeys : )
Ingredients for Delicious homemade hummus:
Serves 4
400 g soaked, rinsed and well-cooked chickpeas (or canned chickpeas)
2 tbsp. tahini
freshly squeezed juice of 1 lemon
1 – 2 cloves garlic, crushed
2 tsp. Ras-El-Hanout (Moroccan seasoning, including coriander, chili, allspice, nutmeg, cloves, ginger, pepper, paprika, cumin, turmeric)
Himalayan salt to taste
1/5 cup extra virgin olive oil
chopped fresh leeks for the topping
Instructions for Delicious homemade hummus:
1. Soak the chickpeas for 12 hours. Discard soak water and rinse them with fresh cool water. Place the chickpeas in a saucepan, bring water to a boil and cook on a low heat for about 45-50 minutes. When the chickpeas are cooked, drain the water and leave them cool to room temperature.
2. Put the chickpeas in a food possessor. Add the tahini, crushed garlic, lemon juice, Ras-El-Hanout and salt to taste. Turn on the food processor and slowly pour the extra virgin olive oil.
3. When the mixture becomes homogeneous, spread your hummus on a slice of sourdough bread and sprinkle with finely chopped leeks.
4. Enjoy this chickpea deliciousness with lots of fresh veggies : )
Photo credit: Tofobo Family ©
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