A Simple Way to Make Your Own Homemade Hummus! @Cooknbake

Hummus is a delicious, popular Middle Eastern spread made from cooked and mashed chickpeas, blended with Tahini paste, olive oil, lemon, salt and garlic.
It is so simple to make at home, not to mention- much tastier and healthier than store-bought!

Now that we can make our own homemade pita bread, what better way to eat it than rrrripping a piece of that hot fresh pita, dipping it in the Hummus plate and wiping a generous amount of that Hummus just before it enters your mouth!

Enjoy!!!

SIMPLE HOMEMADE HUMMUS- recipe @Cooknbake:

Ingredients:
800gr canned chick peas, drained (reserve ½ cup liquid from the chickpea can for the blending)
¾ cup Tehini paste (sesame paste)
3 tablespoons fresh lemon juice
3 medium garlic cloves, minced
1 teaspoon ground cumin
salt, to taste

Options for garnish:
Fresh parsley leaves, olive oil, paprika, Tehini sauce, chickpeas (cooked or canned)

Method:

1. Place chickpeas in a food processor/blender (optional: reserve a few chickpeas for garnish). Blend until it starts to becomes a paste.

!

1. Gradually add the remaining ingredients (Tahini paste, the reserved chickpea liquid from can, lemon, garlic, cumin and salt).

2. Blend for a few more minutes until smooth -(note: it will not be completely smooth).

3. Adjust lemon and salt to taste. (To adjust the thickness, you can add more liquid)

To serve: Place a big scoop of hummus on a plate or shallow bowl and with a tablespoon - spread it and form a small well in the middle:

Now take your pita and ENJOY!!!

The 'fast' version (above) for making Hummus uses canned chick peas, however,
to make your hummus with DRIED CHICK PEAS you'll need:
-500gr dried chick peas
-2 teaspoons baking soda
-water

Method:
-Soak the chickpeas overnight in a bowl filled with water (about 12 hours at least).
-Strain and rinse the chick peas.
-Place chick peas in a pot with 2 teaspoons of baking soda and add water until covers the chick peas.
-Let simmer on medium heat for 1-2 hours (depending on their size) until they are very soft, while occasionally removing foam or any skin that floats to the surface.
-Drain the chickpeas and reserve 1 cup of cooking liquid for the blending of the hummus, and proceed with recipe.

Skins:
You can grind the chickpeas with their skins, however, if you'd like to make a smoother Hummus you can remove the skins from the chickpeas after cooking them :Place the cooked chickpeas in a bowl, cover with water and rub them with your hands until the skins float to the surface.

How to grind:
Do not grind the chickpeas when they are hot, since humus is a sensitive product, and the amount of bacteria in it is doubled very quickly. In order for the hummus not to break down quickly, it is best to cool it a bit and then grind it.

NOTE: *The Hummus can be stored in an airtight container in the refrigerator for up to 3 days.

Hope you enjoyed!