Mar 13 2011

Gluten Free Dairy Free Yummy Hummus (traditional)

Published by at 12:57 pm under Dee Thoughts,Gluten Free Recipes

I am a hummus freak. It’s delicious, healthy and SUPER easy to make! But I wanted like, a “super hummus” recipe so I’ve been perusing various Israeli & Lebanese style cooking food blogs and came up with a combination from a few different recipes!

Now I am not a new hummus-maker. I have made lots of hummus over the years but have always been disappointed in the results. Oh they tasted pretty good – but I would ask “Where is that creamy consistency without all the oil? Where is that glorious white smooth paste that you get at your favourite Lebanese restaurants that is literally to die for?”

I think I found the secret. And it’s in NOT using canned garbanzo beans/chickpeas. Now I realize that dried chickpeas are more work than opening a can, but it’s so worth it. And this recipe makes a pretty big portion so it will last you all week (or if you’re me and a hummus fiend, probably a few days *hehe*). Now I labelled this “traditional” because I am totally going to rock out this recipe in a bunch of different ways (roasted pepper, roasted garlic, spicy, pinenuts…OMG the varieties!) but this is a great traditional hummus to serve with pita (normal or GF), vegetables, tabouleh…you name it. I eat it with a spoon sometimes!

Not sure how to handle dried chickpeas? Don’t worry – I outline the steps below! 🙂

Yummy Hummus (traditional)

1 cup dried chickpeas
1/4 teaspoon baking soda
1/2 cup tahini
3 cloves garlic, crushed (to your taste – I find the garlic flavour gets milder overnight so don’t be afraid! 3 cloves is pretty much perfect for me!)
1/2 cup lemon juice (freshly squeezed if possible!)
1/2 tsp. salt
1/2 tsp cumin
2 tablespoons olive oil (adjust this until you get the consistency you like!)
A pinch of paprika (for sprinkling on before you serve)

  1. Soak dried chickpeas in about 4 cups of cold water overnight.
  2. Rinse chickpeas. Put chickpeas in a saucepan with another 4 cups of water and baking soda. Bring to a boil and then cover and simmer for 1 hour.
  3. Rinse chickpeas and toss water. Put back in saucepan with another 4 cups of cold water. Bring to a boil and then cover and simmer for another 30-45 minutes (until chickpeas are soft and will easily mush between your fingers)
  4. Rinse chickpeas again under cold water.
  5. Put chickpeas, tahini, lemon juice, garlic, cumin, salt and olive oil in food processor.
  6. Blend the hell out of it. (Probably about 2 minutes on medium with some “pulse” boosts during)
  7. Remove from food processor, put in a pretty bowl, sprinkle with paprika and serve!

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