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How To Make Homemade Hummus Recipe
Hummus is Arabic for “chickpeas” (they are also known as garbanzo beans). Hummus, along with other ethnically / culturally diverse foods, has become more popular in America in the last decade or so. This is because the interest in more healthy alternatives to meals has grown. Also, multi-cultural recipes and different ingredients have become more readily available throughout the country (some are even being grown here now). Many of the foods are similar to more Americanized or well-known dishes. Hummus is a bread spread or dip that is made with a mixture of chickpeas, garlic and a traditional Tahini sauce (a Middle-Eastern white sauce). Hummus is healthier than some of the more common, heavier dips (onion dip, nacho cheese or pinto bean dip). It is a good alternative if you want a dip for a party that isn’t as high in calories or cholesterol.
- 16 oz. Chickpeas / Garbonzo beans, fresh, dried or canned
- 1 Red Bell Pepper, washed, seeded and sliced or chopped
- 1 Yellow Onion, peeled and sliced or chopped
- 1 Bay Leaf
- 1-2 teaspoons Garlic, minced
- 1/8 teaspoon black pepper, (a pinch)
- 1/8 teaspoon salt, (a pinch)
- 1/8 teapsoon red pepper, (a pinch)
- 1/4 teaspoon black pepper, for re-seasoning
- 1/4 teaspoon salt, for re-seasoning
- 1/2 tablespoon lemon juice
- 1-2 tablespoons Whole Wheat Flour or Cornmeal, to thicken (amount depends on thickness preference)
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- A) If you are using the dried chickpeas (garbonzo beans), the directions on the package should be similar to soaking the beans overnight in a bowl of water (some directions may vary, so follow those if they differ from this step). This step helps rehydrate the beans.
- B) If you are using canned garbonzo beans / chickpeas, they should be soaked and moist already, so simply drain them (You DO NOT need to cook these, but you will still need to cook the onion and the pepper).
- C) If you are using fresh chickpeas /garbonzo beans, you will need to remove them from the pods and wash them (I included a photo of fresh ones in the pods and removed from them).
- You can chop or slice the red bell pepper and yellow onion (you can even dice them if you wish). They will be ground up in a food processor after cooking so the piece size does not really matter.
- Place the beans / chickpeas, chopped onion, and chopped red bell pepper in a meduim pot and cover with roughly 4-6 cups of water (enough to cover all the ingredients.
- Add the bay leaf, pinch of salt, pinch of crushed red pepper flake, and pinch of black pepper (you can use whole peppercorn for this, but you should fish them out of the mix after the cooking is done, or you can use a little cloth cooking pouch to put them in while they are cooking).
- Bring the pot to a boil and then reduce to a simmer.
- Cook for one and a half (1 1/2) hours until chickpeas are tender.
- Drain chickpeas, pepper and onion using a collander. (Try to get as much moisture off of the ingredients as you can, since they will be blended together you don't need any excess liquid.)
- Place the peas, onion and pepper in a food processor.
- Add the lemon juice, flour (or cornmeal), garlic, 1/2 teaspoon of salt and 1/2 teaspoon pepper. NOTE: Add 1 tablespoon of flour first, blend and then add more if it not as thick as you like. Do the same with the garlic, depending on how much garlic you like.
- Blend (or pulse) until it is well blended and a thick texture (think of bean dip consistency).
- Taste and re-season if needed.
- Serve with pita bread, naan bread or even corn chips.