Delicious Homemade Hummus

I’d forgotten how much I like hummus until I very recently was put in the position of having to try it again. Except this time, I got to make it the way wanted to (no store bought stuff, just whole ingredients put together). Chickpeas are high in vitamin B15, a little known vitamin that can improve energy and fight off disease. Since we’ve been working to overcome some vitamin deficiencies and our candida infection (believe it or not, both deficiencies and candida infections are extremely common in the United States, although very few people are aware that they have either problem), we’ve tried to incorporate some other foods into our diets that we didn’t normally eat in order to increase our nutrient intake. We’ve also started eating more flaxseeds, buckwheat, sunflower seeds, and pepitas (pumpkin seeds), among other things.

This hummus recipe is delicious and simple, and as an added bonus you get some “free” aquafaba for use as an egg replacer in any baked good! Because of its simplicity, this hummus can be altered to your liking with almost any spices. Don’t be afraid to experiment, although I do recommend going slow on spices that aren’t already in the recipe. 🙂

This hummus recipe can be enjoyed with home-made tortilla chips (fried in coconut oil or extra virgin olive oil) or with these buckwheat-oat flatbread crackers.

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Delicious Homemade Hummus

Ingredients

    For the Chickpeas
  • 1 3/4 Cups of Dried Chickpeas
  • 10 Cups of Filtered Water
    For the Hummus Spices
  • 1/4 - 1/3 Cup Tahini
  • 2 TBSP Extra Virgin Olive Oil
  • 1 1/2 Tsp Vinegar
  • 2 Tsp Himalayan Pink Sea Salt
  • 1/2 Tsp Black Pepper
  • 1/2 Tsp Smoked Paprika
  • 1/2 Tsp Stevia Powder
  • 1 Tsp Ground or Whole Cumin
  • 3 Medium Garlic Cloves
  • 1/2 Tsp Ground Cinnamon

Instructions

  1. Put the chickpeas and water into a pressure cooker. Let them cook on medium-low heat until the cooker starts whistling, then put on low heat and let cook for 30 minutes. After 30 minutes, turn of the heat and let the cooker depressurize.
  2. When the chickpeas are ready, place them in a food processor and blend thoroughly until they're smooth. Keep the liquid they cooked in, because it can be used for 1) making the consistency of the hummus smoother and 2) as a fabulous egg replacement in other recipes (aquafaba).
  3. Add in the tahini, olive oil, and vinegar. Mix until smooth.
  4. Add in the rest of the spices and then incorporate. Taste and add any other spices desired for the recipe.
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