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Love is in my Tummy

Plant-based flavor

December 16, 2016 By Tina Dawson 17 Comments

The best homemade Hummus you’ve ever had

You haven’t had good hummus, if you did not have it served warm. Try this recipe – it would be the best homemade Hummus you’ve ever had!You haven't had good hummus, if you did not have it served warm. Try this recipe - it would be the best homemade Hummus you've ever had!

The first time I had hummus was out of a store-bought plastic container, still cold and thick – honestly, I couldn’t keep it down. It felt like eating raw batter, and not the good cookie kind. While it surely put me off hummus for a long time, the next time I braved a taste of the stuff was at a Turkish restaurant in Dallas – and I thank the stars that I did. It turned me around on hummus forever: warm, creamy, and smooth with a hint of garlic, tangy and absolutely heavenly!

And that is the way God intended hummus to be served: warm. Never cold! Oh no. No one eats hummus cold in the Middle East. Why should we? Even if it’s sold in the cold storage aisle of the super market, please, PLEASE for the love of all that is good and delicious, bring your hummus to room temperature (at the very least) before you dunk your pita into it. Otherwise, it is a heinous act against hummus and you should be tried for treason at the Hummus court.

And before you pick up your next hummus fix at the supermarket, give this homemade hummus a try. And I bet you’ll never want to have it any other way. Not only is it easy (it’s basically child’s play), it is incredibly delicious. Warm, creamy, garlicky, tangy and smooth. Just the way it was intended to be.

Homemade Tahini

Good hummus starts with good Tahini – and good Tahini need not always come out of a jar. It is so easy to make, that I don’t see why anyone should use one out of a store-bought bottle! Two ingredients and <10 minutes is all you need.

Begin by toasting sesame seeds. The toasting brings out the nutty flavour and loosens up some of the natural oils. Then grind it into a smooth paste with a little help from added sesame oil. If you don’t have sesame oil at home, substitute with olive oil (or a neutral tasting vegetable oil).

Homemade Tahini is just a matter of 2 ingredients and 10 minutes!

Store in an airtight glass jar for upto a month – just remember to stir before use, as the oils may separate during storage. But fret not, this does not affect the taste or quality of the tahini.

Homemade Tahini is just a matter of 2 ingredients and 10 minutes!

Now that you have your tahini ready, let’s talk some more on making that perfect hummus.

Chickpeas are the core ingredient of good hummus, and canned chickpeas aren’t the way to go. Start with dried chickpeas, soak them overnight (here’s a shortcut to soak chickpeas in a couple of hours) and cook them until soft. Drain, but do not discard the cooking liquid.

Honestly, it doesn’t take too long to cook chickpeas from scratch but it makes a world of a difference to your hummus. Put it into the oven for 10 minutes to warm up just before serving. Be generous with the olive oil. And use a pretty looking dish – like I did with this Soapstone sauté pan from Uncommon Goods.

Once you have your tahini and your chickpeas, the blender will do the rest and all you need to do is get things to dunk into your hummus – I say start with warm pita, cherry tomatoes, baby carrots, celery and then get creative!

To properly warm up pita, wrap 4-5 loaves in foil and bake in a 400F/200C oven for 10-15 minutes until completely warmed through and soft.

Also in this Series:

 Tzatziki is one of the quintessential Mediterranean dips perfect for pairing with kabobs, grilled meat or vegetables.Baked Falafel

What are your favourite things to dunk into hummus? Do you have a good/bad experience with hummus? Let me know in the comments below!

Homemade Hummus

Created by Tina Dawson on December 14, 2016

You haven't had good hummus, if you did not have it served warm. Try this recipe - it would be the best homemade Hummus you've ever had!

  • Prep Time:5m
  • Cook Time:15m
  • Total Time:20m
  • Serves: 4
  • Yield: 1.5 cups

Ingredients

For the Tahini

  • 1 c white sesame seeds
  • 2 tbsp. sesame oil (or any other neutral tasting oil)

For the Hummus

  • 1 c cooked chickpeas (freshly cooked, not canned)
  • 1 c chickpea cooking liquid (still warm)
  • 2 garlic clove
  • 1/2 tsp. cumin seeds (toasted and ground)
  • 2 tbsp. extra virgin olive oil
  • 1 1/2 tbsp. tahini
  • 1 tbsp. lemon juice
  • Salt to taste

Garnish

  • 1/2 tsp. red chilli powder (hot paprika)
  • 2 tbsp. extra virgin olive oil
  • 1/2 tsp. sesame seeds

Instructions

Make the tahini

  1. Toast the sesame seeds in a pan over low-medium heat until fragrant and begins to change color (brown). Keep stirring continuously to avoid burning. Transfer to a plate and spread it out to cool completely.
  2. Pulse the toasted sesame seeds in a small jar blender until the natural oils in it releases and begins to turn pasty.
  3. Add 1 tbsp of oil at a time and blend until smooth. Makes about 1 cup.
  4. Transfer to an airtight glass jar, cool and store. Can be refrigerated for upto a month. Can be frozen for longer.

Make the hummus

  1. Preheat oven to 400°F/200°C.
  2. Grind garlic in a blender, then to it add the cooked chickpeas, freshly ground cumin and a little chickpea cooking liquid. Blend and scrape down the sides of the blender.
  3. Add olive oil, lemon juice, tahini and season with salt. Blend, adding more warm chickpea cooking liquid while blending to adjust creaminess.
  4. Transfer to baking dish, making a swirly depression in the center and drizzle generously with olive oil. Bake at 400°F/200°C for 10-15 minutes.
  5. Garnish with paprika, sesame seeds and serve warm. can be refrigerated for 3-4 days, but make sure to bring back to room temperature and briefly warm it up in the oven before serving.
Source: Adapted from NY Times
  • Print
You haven't had good hummus, if you did not have it served warm. Try this recipe - it would be the best homemade Hummus you've ever had! #vegan #glutenfree #tahini #hummus #pita #mediterranean #dips

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Filed Under: All Recipes, Appetizers, Cuisines, Dips and Sides, Gluten-free, Middle-Eastern, Vegan, Vegetarian Tagged With: chickpea, hummus, mediterranean, sesame, tahini

Previous Post: « Noodle Wrapped Potato Bundles
Next Post: Tzatziki »

Reader Interactions

Comments

  1. Lakshmi VP says

    February 28, 2018 at 2:16 am

    Hi! Must you skin chickpeas after cooking it to make the hummus?

    Reply
    • Tina Dawson says

      March 1, 2018 at 9:36 am

      No, Lakshmi, you don’t. If you cook the chickpeas soft enough, you won’t even feel the skin when you grind it.

      Reply
  2. maria says

    February 6, 2017 at 5:14 pm

    I absolutely love hummus… I have always used store-bought tahini when making it. But now that I see how easy it is to make at home… well I just have to try it. Fantastic post. Thanks for sharing 🙂

    Reply
    • Tina Dawson says

      February 7, 2017 at 9:38 am

      So glad you like it, Maria!

      Reply
  3. Chriz says

    January 10, 2017 at 4:38 am

    Gonna try this weekend.

    http://www.chronicwriter.com

    Reply
  4. Bijak says

    December 16, 2016 at 2:32 pm

    Lovely presentation..What is the shelf life for hummus? I mean if we make in bulk should I freeze the portion which I am using later? Sorry for such silly question..

    Reply
    • Tina Dawson says

      December 18, 2016 at 2:05 pm

      Oh absolutely not silly! – you can refrigerate homemade hummus for 3-4 days. I would not recommend making more than you need – it’s so easy that you can blend the ingredients whenever needed. But if you want to make in bulk, freeze and thaw in the refrigerator for a day before you need it. On the day of, bring to room temperature, then warm in the oven for 10 minutes before serving. Hope it helps! 🙂

      Reply
  5. Mary says

    December 16, 2016 at 1:09 pm

    Ha! I agree that hummus is a dish best served warm (with warm soft pita)!

    Reply
    • Tina Dawson says

      December 18, 2016 at 2:06 pm

      So true, Mary! Thanks!

      Reply
  6. J @ Bless Her Heart Y'all says

    December 16, 2016 at 12:59 pm

    Oh my goodness! The hubby would love me forever if I made this for him. Looks and sounds so good!

    Reply
    • Tina Dawson says

      December 18, 2016 at 2:06 pm

      Ha ha! Let me know how it turns out!!

      Reply
  7. Platter Talk says

    December 16, 2016 at 12:39 pm

    I bought some hummus the other day from a specialty store and I was so disappointed. There was no tahini or garlic flavor- just chick peas! Thanks so much for this recipe. I’ve never made my own tahini sauce before but I’m going to give it a go!

    Reply
    • Tina Dawson says

      December 18, 2016 at 2:07 pm

      You’ll never go back to store bough hummus should you try this! Let me know how you like it, Dan!

      Reply
  8. Kristine says

    December 16, 2016 at 12:23 pm

    I saw this on Pinterest and had to come look closer! Sounds incredible, can’t wait to serve this at our holiday party!

    Reply
    • Tina Dawson says

      December 18, 2016 at 2:07 pm

      Thanks so much for dropping by, Kristine! I hope you like these!

      Reply
  9. Amanda says

    December 16, 2016 at 11:46 am

    Great 2for recipe. I happen to love hummus, but have not made it myself. It sounds so easy. I like hummus as a dip, of course, but also as a healthy spread for sandwiches or roll-ups.

    Reply
    • Tina Dawson says

      December 16, 2016 at 11:54 am

      Thanks so much Amanda! It’s absolutely easy, that I don’t see why it should be store bought!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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