Making (Vegan) Hummus: the Recipe & Thoughts

So, I forgot to take photos during the entire process (the picture is from: http://www.andyboy.com/recipes/broccoli-rabe-hummus-meze/) but I did want to share my thoughts on the recipe that I found inspiredtaste.net.

Here is the recipe for both the Tahini and the Hummus:

Tahini

• 1 cup of Sesame seeds

• 3-4 tablespoons of vegetable oil

Directions:

1. Toast the Sesame seeds in a sauce pan on low heat (the recipe that I looked at said to be careful of burning the seeds but even though I burned a few, it didn’t really change the outcome)

2. Once the seeds are toasted, transfer to your food processor and process for 1-2 minutes (every minute you should open and scrape any remains on the sides &)

3. Add in the 4 tablespoons of vegetable oil and process again for 1-2 minutes

4. The texture of the Tahini should be not exactly a thin liquid but should not have any clumps of sesame seeds (almost pourable)

Hummus

• 1/4 cup lemon juice (freshly squeezed – it was about 1 and 1/2 regular sized lemons for me)

• 1/4 cup water

• 1 can of chickpeas (400 grams)

• 2 tablespoons of olive oil

• 1/4 cup Tahini

• 1 or 1/2 tablespoon of himalayan salt

• 1/2 a garlic clove (minced)

• 1/2 tablespoon of Cumin powder

Directions

1. Add the Tahini and the lemon juice in the food processor and process for 1 minute, texture should be smooth and creamy

2. Add the olive oil, garlic, salt and cumin to the mixture and process for another minute. Stop in halfway through to scrape the sides of the processor to make sure everything is mixed well.

3. Add in the chickpeas in 2 equal sections. Add the first half and process for 1 minute. Add the second half and process for another minute.

4. Process with water until you get your desired consistency.

Okay, so, when I followed the exact recipe, I realized that the hummus was too garlic-y and although still delicious, there was a little bit of a tang in the aftertaste.

I would recommend not doing 1/2 a garlic clove but maybe just a little bit more than 1/4 of the clove.

Other than that, this was as an extremely simple and fast recipe to follow, even though it was my first time making Tahini and hummus, the entire process took me under half an hour.

It’s definitely a lot better than the store-sold hummus and taste ten times more fresh. I would for sure prefer making my own than buying my own and I 100% recommend you to try out the recipe for yourself!

Xo,

Nomi

#food #thoughts #ib