It usually comes as a huge surprise that homemade hummus is much more delicious than that well-preserved, oily, store-bought hummus,. My friend Heather’s husband asked what my hummus was because he thought hummus was supposed to be dark-colored and of a harder consistency. Mine is a beige color like real garbanzo beans and has a fresh, softer consistency.
The most important thing for you to know about making great hummus is that you need to use raw garbanzo beans, not canned or dried like those stored in grocery stores.
I buy a five pound bag of them from a Wisconsin farm for about fifteen dollars that’s found on amazon.com and now Heather has too. Super bargain! The wonderful thing about buying them raw is that after soaking them overnight in water and cooking them a few hours in a slow cooker, the chickpeas are not mushy, but retain a slight chewiness. They also have the luscious taste they’re supposed to deliver and the bag lasts me for many months.
Another point of interest in making homemade hummus like this is that the cooked juice may be used as another kind of egg replacer. I’ve only recently read about this vegan discovery and haven’t baked with it, called aquafaba, but it doesn’t surprise me because I’ve used it in hummus and other main dishes for years. Aquafaba has a jelly-like consistency that helps bind together dips or sauces.
Other cooked, raw beans, like white beans, are recommended for their juices. Look for a recipe or two that uses them (besides this one).
I make hummus a little differently each time, but have learned to not make it too moist so it won’t spoil so quickly or lose its consistency and become watery. Feel free to use my substitution ideas, according to taste. I make enough to freeze, but it always tastes better fresh.
As for the nutrition of homemade hummus, it’s a very good source of plant protein, which is nothing to scoff at. It has lots of most of the vitamins with many micronutrients and enzymes from being made from a whole food. I don’t admire reductionist science that you get with heavily-processed foods found in the center aisles of supermarkets. Buy instead from the outer areas.
Soak 1 1/2 cups raw garbanzo beans (no canned or dried, not sure about frozen raw) overnight. Rinse and cover with filtered water (a few inches over beans). Cook in slow cooker on high for a little over three hours or experiment with high and low settings if preferred. Save juice.
Get out mini-chopper or mixer.
Add 2 garlic cloves now to cooked beans or while cooking.
Squeeze half a big lemon or lime
Use as much chickpea juice as needed for smooth consistency
Add 5 green olives
Add big handful of torn, fresh baby spinach
Add 2 tablespoons tahini (sesame seed paste)
Add 3 tablespoons nutritional yeast (Bragg’s brand is great)
Add 2 tablespoons brown n’ spicy mustard (or more to taste!)
Add 1 teaspoon hempseed oil
Add 1 teaspoon oregano (fresh would be outstanding)
Add 2 teaspoons crushed red peppers or to taste
Add 1/2 teaspoon seasalt (not table salt)
Blend together until thick and smooth. If you’ve added too much juice and it’s runny, you could add perhaps 3 tablespoons of cooked bulgur wheat, which is non-gluten as well as full of flavor and nutrition. I love it cold in taboulleh salad too. A little goes a long ways.
Instead of spinach you may prefer kale. Instead of green olives I suggest miso for its saltiness and nutrition, but you may enjoy black olives or tamari sauce.
Hempseed oil is my favorite, nongreasy, EFA-rich oil, but olive or grapeseed oil is good.
I often add a little seaweed while beans are cooking, my favorites being kombu and wakame. They give you iodine which is deficient in most American diets and extremely important for thyroid health and women’s reproductive health. Use less seasalt if you add seaweed.
Hope it turns out for you!
Heather has decided to leave comments on my posts, but maybe she’ll instead add to my posts when visiting me. Thanks for reading.