Hummus has been an acquired taste.
I know some people just love that six letter word. Or do they just love the fad?
Hummus is quite the trendy dish these days. Ask for healthy snack ideas and hummus is sure to be mentioned. I’m not sure why we are such a hummus obsessed culture, but we are.
Hummus is most commonly purchased in the grocery store in a little container with a life span of a few months, if not longer. That’s a bit troubling. Hummus is primarily composed of a few key ingredients: chickpeas, lemon juice, Tahini (ground sesame seeds), and olive oil. Yes, Tahini and olive oil have longer shelf lives, but beans?
I’ve been guilty of being too lazy to use leftovers, particularly beans. The smell that radiates from an open container of once freshly soaked and cooked beans is horrid. Not even the dogs want to partake.
How can that store hummus last for months?
Ingredients such as citric acid and other preservatives are added to lengthen the life. Not to mention GMO oils. That once healthy hummus turns into a laundry list of 10,15,20 ingredients. Most of which are unpronounceable to someone like myself.
Let’s take a look at one very popular store-bought hummus ingredient list:
Cooked Chickpeas (Chickpeas [Garbanzos], Water), Tahini (Ground Sesame), Soybean Oil, Garlic, Salt, Citric Acid, Potassium Sorbate added to maintain freshness, Natural Flavors. Pretzel Ingredients: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Salt, Corn Oil, Malt Syrup.
I know it sounds complicated, but homemade hummus is really easy to make. I prefer to soak and cook my own beans, but if you’d like to take a short cut, you can use canned chick peas. Gasp! Shhh, I won’t tell.
And the flavor of homemade hummus is unbelievably delicious! The fresh taste can turn even a hummus hater like myself into its biggest fan.
So lets get to making!
From-Scratch Roasted Garlic Hummus
A creamy, nourishing hummus the whole family will love!
In a large bowl, soak 1 cup of dried chickpeas in water overnight on the counter.
In the morning, drain water. Bring a pinch of salt and a few cups of water to a boil. Add in chickpeas, reduce to simmer, and cook until soft (about an hour).
Roast garlic in the oven for 30 minutes at 400F (covered with foil). Remove and allow to cool to touch.
Once chickpeas are soft, drain water from chickpeas (reserve about ¼ cup of cooking water).
In a blender combine chickpeas, cooking water, Tahini, juice of lemon, cumin, salt, and roasted garlic cloves (squeezed out of skin). Blend until smooth. Slowly add in enough olive oil until desired consistency.
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