Pernilla has developed a taste for hummus, and is eating it quite often. So we decided that it was time that we make our own rather than purchase hummus at the market.
We prefer the idea that we can make our own without having any preservatives or other unwanted additives that come in commercial produced hummus. We found that the basic hummus is really straightforward, but wanted to clean it up a little. We do not use oil of any kind in our cooking, the few times it appears in our kitchen is is used sparingly, and not added to food ever. So our basic hummus is just that true basic hummus oil free.
The recipe starts with a can or box of chick peas (garbanzo beans) drain and reserve half of the water they are packed in. The water from packed chick peas is called “Aquafaba”
since the recipe uses only half of the water, you can use the “Aquafaba” in other cooking as an egg substitute.
I started with 3 cloves of garlic and chopped them and put in our mini processor to chop them very fine.
**Hint explore how much garlic you like, 3 cloves in a small batch is a strong garlic flavor.
Next I used one small red onion and chopped it in the mini processor as well.
I added both the garlic and the onion to the big food processor and then added the chick peas, half of the aquafaba and 2 tablespoons of tahini and a bit of salt and the juice from a half lemon.
Run the food processor on high and just step away for a while , the longer you let it run the smoother the texture.
** The steps of adding the onion and garlic to the mini processor can be skipped it will work out just fine to put all ingredients in your food processor and just let them process with the chickpeas. An alternative is to add the onion last and do not process first to have onion pieces in your hummus.
*last tip – Each batch will be a bit different, and the thickness of the hummus will be in proportion to the amount of aquafaba that you add in, if you like your hummus thicker just take care to add less.
Time to enjoy !
