⭐️Hummus-Houmous⭐️

VEGAN FRIENDLY RECIPE

Preparation time varies on whether you are using dried chickpeas or canned.

In this recipe I will be using dried chickpea so the prep time will take

1 day for soaking the chickpeas

2 hours for Cooking the chickpeas

And 5 min to blend all the ingredients.

Serves up to 3 full soup bowls depending on how big / small your bowls are...

Blend the following ingredients in this order

⭐️Cooked Chickpeas 2.5 cups

1 tbsp Salt

1/2 cup of Olive oil

1.5 cup of Water

1/2 cup of Tahini

3 large garlic cloves (1 garlic clove if you want a lighter flavor)

1 tbsp of apple cider vinegar

1 tbsp of garlic powder spice

1 tbsp of sesame oil

Juice from 2 lemons and grate the rinds from both lemons

Optional

Add 1 tsp or cumin and 1 tsp of coriander, I make it sometimes with and sometimes without these two spices depends on my mood!

For the toppings

A handful of Grilled Sesame seeds, drizzle of olive oil, pinch of smoked chili and a handful of chopped coriander.

🌈Goes well with fresh vegetable sticks (e.g carrots, peppers let your mind run wild!)

I also serve it with Pita or Arabic bread that I toast!

Crackers or chips/ crisps also are a fun way to dip!

Chickpeas preparation

⭐️The key to making tasty hummus is the bean you will use. You can use canned chickpeas but I do not reccomend this option, the texture and flavour will never live up to the real thing!

You can always cook more then 2.5 cups of chickpeas, once they have been cooked fill up bags and freeze them ! Saves you some time next time you want to whip up a quick wee dish!

Soak the chickpeas for 1 day , remove water and rinse every 4 hours and refill bowl.

When you cook the chickpeas first bring it to a boil for 15 minutes and then simmer on medium -low heat , here you want to cook them for 3 hours and always have just a finger worth of water covering the chickpeas.

When do you know if the chickpea is cooked enough?

Take one chickpea and see if you can crush it with your two fingers (paste / mash like consistency.)

That's when you know its time to run some cold water and remove them from the stove.

While you run the cold water take handful of chickpeas and rub them in between your hands this will remove skins which will make it easier to digest! If you run cold water in the bowl the skins will float to the surface and you can just scoop them out.

No need to overdo this step just try and remove as many as you can once you get bored you can stop and proceed with the recipe (Don't let the boring steps get in the way of having fun with the cooking!).

Puzzling it all together

Soak chickpeas - 1 day

Cook chickpeas- 3 hours on medium heat

Mix all ingredients in a blender and add gradual water to whatever consistency you want your hummus to look like.

Start off with 1.5 cups of water you can add 1/2 a cup gradually till you feel like you’ve got the texture you are satisfied with.

Fill up your bowl.

Add your favourite toppings ( I like to use grilled sesame seeds, chopped coriander and a pinch of smoked chili, Kalamata olives, halved cherry tomatoes are a cute decoration too).

I grill my sesame seeds on medium heat and make sure to keep the pan moving cause they burn fast! Once they start to go brown I tend to remove them from the heat as the pan is still hot the little seeds will continue to cook if left in a hot pan!

Alternative options:

You can add 1 tsp of cumin and or 1 tsp of coriander to make it more oriental

You can Blend in or add the following chopped ingredients

Sundried tomatoes

Red peppers

Basil/ thyme/rosemary/ parsley leaves

Truffles

Kalamata olives

Let your mind wander down the creative pathway!

Just remember if you add something salty to reduce your salt measurement. ( e.g sundried tomatoes and olives)

❤️Let me know how it goes if you try it out!

Made with lots of Love

Your Hibiscus Kook!