Amazing tasting hummus that you will not be able to stop eating!
. . .
this is perfect for snacking on as well as served at parties with some pita chips or seasonal veggies.
Hummus is one of those versatile foods that you can serve on its own, include it in sandwiches, add it to salads, you can also have it plain, or add whatever you wish to it - basil, sun-dried tomatoes, roasted red peppers, make it more lemony, etc. I personally love hummus and since I have dropped cheese from my daily menu, hummus is what I snack on whether between meals or with a glass of wine.
Chickpeas, also known as garbanzo beans, are loaded with protein, iron, zinc, fiber, folate and potassium. There are plenty of studies showing that legume consumption is associated with cancer-prevention, lower blood pressure, slimmer waist, helping to improve blood sugar levels, insulin and cholesterol levels {source}.
As for the history of hummus, that is a bit more complicated - many countries try to claim that they were the one that invented the dish, but there is little evidence proving anything - it could be Lebanese, or Turkish, or Syrian. One thing that is certain is that it is a dish that is beloved all over the world by now and as far as we know, the traditional recipe includes chickpeas, tahini, garlic and lemon. From here you can take that and add whatever your heart desires and make it your own. You can choose to blend it until completely smooth or leave it a bit chunkier, you can choose to either make it with more chickpeas or more tahini, it is all up to you.
You can choose to boil your own chickpeas, but I often use canned chickpeas and it tastes just as delicious. One thing that I do to avoid using oil in the hummus is use the chickpea water from one of the cans, it also helps to make the hummus fluffier.
preparation details
The beauty of this recipe is how easy it is to make - simply place all of the ingredients into the food processor or high-speed blender and you are done!
Just a couple of pointers:
For a smoother consistency - blend the chickpeas with the chickpea water first, then once you have a creamy paste, add the rest of the ingredients.
For a chunkier hummus (which I often do) - place all of the ingredients in the food processor and blend them all together.
You can enjoy the hummus with store-bought pita bread chips or make them yourself. I used couple of flat breads (lavash or tortillas), cut them up into triangles and baked them until crispy. You can also cut up some veggies and serve alongside the hummus, such as carrots and white turnip.
As with everything I cook, I love to use extreme amounts of garnishes on the hummus. Here I am using black cumin seeds and sumac, but you can also add some roasted chickpeas, lemon zest and parsley.
According to studies, daily consumption of Black cumin, also known as Nigella sativa, have been linked to improving cholesterol levels, blood pressure, and blood sugar control, as well as accelerate the loss of body fat (link for source). Black cumin is not in the same family as cumin and it has a mild peppery flavor - sort of a combination between black pepper, cumin and onion. I typically add it to soups, salads, on top of avocado toasts and pretty much anywhere I can because I simply find it delicious.
recipe
Sun-dried Tomato Hummus
Delicious, easy to make and keeps well in the fridge, this hummus is a an absolute winner!
{vegetarian & vegan friendly}
Author: The Kitchen Plot
Cook Time: 10 min.
Serves: 4 - 6
Perfect for: Snack, Appetizer
Keeps for: fridge - 3-5 days
Ingredients:
For homemade chips:
2 thin flatbreads, cut into triangles
For hummus:
2 x 400g can chickpeas (or garbanzo beans), drained - reserve water from one can
1/2 cup chickpea water
6 sun-dried tomatoes in oil
3 cloves garlic
2 Tbsp tahini paste
1/2 lemon, juice and zest
1 tsp cumin
1/2 tsp coriander
1/4 tsp cinnamon
1 tsp Himalayan salt
1/2 tsp black pepper
black cumin, for garnishing
sumac, for garnish
parsley, chopped, for garnishing
Method:
For homemade chips:
Preheat oven to 175C fan/ 350F fan and line a baking tray with silicone sheet or parchment paper.
Place flatbread triangles on the baking tray and bake for 10-15 min., checking them for crispness. If you are using thicker pita bread of flatbread, it will take longer to crisp up, so just keep an eye out to make sure you do not burn them.
For the hummus:
Place all of the ingredients (aside from the garnishes) in a food processor or high-speed blender and blend until smooth, scraping down the walls once and adjusting spices to taste.
*See note above on steps for desired consistency of hummus.
Serve garnished with the black cumin seeds and sumac, and accompanied either by homemade chips, store-bought chips or veggies.
Bon appetit!
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