Homemade hummus is a staple in my house. I make it from dried beans which I cook in my multi-cooker.
One of my favorite ways to eat this is on toasted gluten-free bread and whatever other vegetables are in my kitchen. For this pictured lunch, I put sun-dried tomatoes (jarred with oil and spices) and crunchy tempeh bacon on top of the hummus, garnished with romaine lettuce and paprika.
To make hummus, first cook dried chickpeas or use cans.
1. Cook chickpeas from dried beans:
- soak 2 cups of dried chickpeas overnight
- rinse them and add to multi-cooker (Instant Pot or other; I have a Breville Fast Slow Pro 6 qt. Multi-cooker)
- add 7 cups water
- cook on high for 7 minutes
Even though the cooking time is 7 minutes, the overall process including preheating and pressure release takes about 25-30 minutes. After the chickpeas are cooked and cooled down, you can store them in containers (with the liquid) in the fridge for about 3 days. It is useful to have cooked chickpeas in the fridge at all times. It is such a versatile legume. However, it does spoil quickly.
2. Hummus Recipe
This recipe was inspired by the Wellness in the Schools recipe that either my son or daughter brought home from their elementary school. This is such a wonderful program that teaches kids how to prepare healthy, simple meals and provides them with pamphlets with these recipes. Here is the website: http://www.wellnessintheschools.org/program/tools/recipes/
Hummus:
4 cups cooked chickpeas (drained though save the liquid)
Juice of 1 lemon
1 large or 2 small garlic cloves
1/4 cup tahini (optional)
1 tsp salt
2 tbsp nutritional yeast
2 tsp zaatar spice (this is such a wonderful spice
1/2c olive oil
Begin by putting the garlic in a food processor. After the garlic is finely chopped, add all of the other ingredients except for the olive oil. Begin to process. Through the opening, add olive oil slowly.
The hummus should be thick, yet light. If it is too dry, add some chickpea liquid (called aquafaba).
Taste and adjust seasoning.
Other ways to eat hummus:
- with carrots
- with pretzels
- on grilled vegetables such as zucchini or eggplant
- as a salad dressing - mix hummus with more aquaba and olive oil
One of my favorite ways to eat this is on toasted gluten-free bread and whatever other vegetables are in my kitchen. For this pictured lunch, I put sun-dried tomatoes (jarred with oil and spices) and crunchy tempeh bacon on top of the hummus, garnished with romaine lettuce and paprika.
To make hummus, first cook dried chickpeas or use cans.
1. Cook chickpeas from dried beans:
- soak 2 cups of dried chickpeas overnight
- rinse them and add to multi-cooker (Instant Pot or other; I have a Breville Fast Slow Pro 6 qt. Multi-cooker)
- add 7 cups water
- cook on high for 7 minutes
Even though the cooking time is 7 minutes, the overall process including preheating and pressure release takes about 25-30 minutes. After the chickpeas are cooked and cooled down, you can store them in containers (with the liquid) in the fridge for about 3 days. It is useful to have cooked chickpeas in the fridge at all times. It is such a versatile legume. However, it does spoil quickly.
2. Hummus Recipe
This recipe was inspired by the Wellness in the Schools recipe that either my son or daughter brought home from their elementary school. This is such a wonderful program that teaches kids how to prepare healthy, simple meals and provides them with pamphlets with these recipes. Here is the website: http://www.wellnessintheschools.org/program/tools/recipes/
Hummus:
4 cups cooked chickpeas (drained though save the liquid)
Juice of 1 lemon
1 large or 2 small garlic cloves
1/4 cup tahini (optional)
1 tsp salt
2 tbsp nutritional yeast
2 tsp zaatar spice (this is such a wonderful spice
1/2c olive oil
Begin by putting the garlic in a food processor. After the garlic is finely chopped, add all of the other ingredients except for the olive oil. Begin to process. Through the opening, add olive oil slowly.
The hummus should be thick, yet light. If it is too dry, add some chickpea liquid (called aquafaba).
Taste and adjust seasoning.
Other ways to eat hummus:
- with carrots
- with pretzels
- on grilled vegetables such as zucchini or eggplant
- as a salad dressing - mix hummus with more aquaba and olive oil
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