D–I–Y Hummus using your dried locally grown organic chickpeas, lemon, garlic, tahini, and seasoning. Simple but so delicious.
- Add the dried chickpeas to a large pot and cover with 5cm of water. Bring to the boil for 1 minute. Then cover, remove from heat, and let sit for 1 hour. This is a quick method. Alternatively, soak overnight or at least 6 hours in cool water.
- Drain and rinse chickpeas and add back to the pot. Cover with 5cm of water again.
- Bring to a simmer and cook uncovered for 45 minutes to 1 hour or until tender (but not mushy). Drain.
- Add the cooked and drained chickpeas to a food processor along with 3 cloves of garlic (peeled), ⅓ cup of tahini, 2 tablespoons of lemon juice, ¾ teaspoon of sea salt, and 1 tablespoon of olive oil. Blend until creamy and smooth, scraping down the sides as needed.
- At this point, you can add some fresh herbs (optional). Blend and taste. Adjust flavour as needed, adding more salt for saltiness, lemon juice for acidity, garlic for “zing,” tahini for nuttiness, or fresh herbs for colour and herbal flavour.
- If the hummus is quite thick, add water (or additional oil) to thin until a creamy dip has formed.
- Enjoy as is with vegetables, pita, or crackers. Leftovers will keep stored in the refrigerator up to 1 week (it is not freezer friendly and is best when fresh).
If you wanted to extend it and make a vegetable hummus, simply roast up some veggies until soft, and add them to the blender with the other ingredients. Sweet potato, carrot, peppers would all work well.