I MAKE MY HUMMUS AT HOME... AND I'LL NEVER GO BACK
What better recipe for GAME DAY? And, when my team is headed to the Super Bowl (Go Birds!) you know I'll be entertaining. Homemade hummus is the perfect option. You can make it in advance, store it in the fridge, and pull it out to serve in various flavor profiles. Grab some beautiful dishes like mine above from our trip to Portugal and let your imagination go wild with toasted naan or pita chips on the side.
I started making my own hummus years ago when I realized the stuff from the store sat in the fridge, while the homemade batches would disappear instantly. Some recommend peeling away the chickpea skins - I simply don't have the luxury of that kind of time - nor do I use baking soda to cook my chickpeas (if you do that, then you have to rinse the cooked chickpeas, and discard the cooking water, which is invaluable).
I actually find you don't have to do any of that for deliciously smooth and creamy hummus. Just use the chickpea cooking liquid to magically fluff it up. This way you get the lightness without all the calories of tons of oil, though I love to hit it with a little extra olive oil before serving for dipping.
Now ... how to turn this hummus GREEN?
There are so many topping variations out there! See four Indian-inspired options below.
Cooking chickpeas from dried is not hard, but requires a little patience. They take slightly longer to soften compared to other legumes. But, don't be dissuaded. Dried cooked chickpeas taste fresher and absorb flavors better than canned.
Soak 1 cup dried chickpeas overnight in water or hot, boiling water for at least 1 hour. Drain and discard the soaking water. Place the chickpeas in a pot with 5 cups of water and simmer for 50 minutes to 1 hr and 15 minutes. If it looks like they are absorbing quite a bit of water then simply add another cup - we need the cooking water for this recipe.
The beans will soften at under an hour, but I like to give them more time if I'm not rushed. Drain, but be sure to save the cooking water, called aquafaba. It is an amazing tool in your cooking and is typically used as an egg replacer. I use it in hummus to make it extra creamy without needing to overdo the oil.
To cook chickpeas in an Instant Pot (IP) or electric pressure cooker, soak them in hot, boiling water for 10 minutes. Drain. Put the chickpeas in the IP, add 2 cups of water, and pressure cook on high for 15 minutes and then release the pressure. Once cooked, drain the chickpeas BUT again - keep the cooking water.
1 cup dried chickpeas soaked overnight =
2 1/2 cups soaked/uncooked chickpeas =
2 2/3 cups cooked chickpeas + 1 1/4 cups aquafaba
Invariably, I am asked if you can use canned chickpeas. In a pinch, go for it. But, once you get the hang of cooking from dried you likely won't go back. The texture from dried beans is much better - it's not mushy.
The can liners are not great for storing food and there is usually extra salt in canned foods. Dried is so much cheaper and better for the environment (less cans in the trash). Why not take that extra step? In a pinch, of course opt for high-quality canned chickpeas. Do it the way you want - I'm just here to offer you options.
[[ recipeID=recipe-2m6jthy1r, title=Creamy Tarka Homemade Hummus ]]
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Servings:
Keywords: hummus, vegetarian
* Notes
Cooking chickpeas from dried is not hard, but requires a little patience. They take slightly longer to soften compared to other legumes. But, don't be dissuaded. Dried cooked chickpeas taste fresher and absorb flavors better than canned.
Stovetop: Soak 1 cup dried chickpeas overnight in water or hot, boiling water for at least 1 hour. Drain and discard the soaking water. Place the chickpeas in a pot with 5 cups of water and simmer for 50 minutes to 1 hr and 15 minutes. If it looks like they are absorbing quite a bit of water then simply add another cup - we need the cooking water for this recipe. The beans will soften at under an hour, but I like to give them more time if I'm not rushed. Drain, but be sure to save the cooking water, called aquafaba. It is an amazing tool in your cooking and is typically used as an egg replacer. I use it in hummus to make it extra creamy without needed to overdo the oil.
Instant Pot/Pressure Cooker: To cook chickpeas in an Instant Pot (IP) or electric pressure cooker, soak them in hot, boiling water for 10 minutes. Drain. Put the chickpeas in the IP, add 2 cups of water, and pressure cook on high for 15 minutes and then release the pressure. Once cooked, drain the chickpeas BUT again - keep the cooking water.
1 cup dried chickpeas soaked overnight = 2 1/2 cups soaked/uncooked chickpeas = 2 2/3 cups cooked chickpeas + 1 1/4 cups aquafaba
Invariably, I am asked if you can use canned chickpeas. In a pinch, go for it. But, once you get the hang of cooking from dried you likely won't go back. The texture from dried beans is much better - it's not mushy. The can liners are not great for storing food and there is usually extra salt in canned foods. Dried is so much cheaper and better for the environment (less cans in the trash). Why not take that extra step? In a pinch, of course opt for high-quality canned chickpeas. Do it the way you want - I'm just here to offer you options.
In the photo from left to right, we showcased: 1. Olive oil and paprika, 2. Olive oil, cumin seed, tomato, and shallot, and 3. Olive oil, mustard seeds, and red chile flakes.
To make options 2 and 3, heat oil in a small pan, add spice until it pops, and add the remaining ingredients. The process will take about 30 seconds. Pour this mixture while hot over your hummus. In option 1, I just added the olive oil and paprika over the hummus without heating it. The photo is of white chickpeas. Try black chickpeas as well. They are delicious!
This recipe is by Anupy Singla, founder of Indian As Apple Pie.
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