The Real Hummus Recipe
Hummus - the creamy dip made from chickpeas and sesame paste. It's an absolute classic in summer and goes well with many dishes or simply as a dip with raw vegetables for in-between meals. Today we have a few tips and tricks for you on how to make your homemade hummus super creamy and delicious!
The hummus should be quick to prepare, so you usually use already cooked chickpeas from a can? For a really creamy hummus, we recommend pickling the chickpeas and cooking them yourself instead! Important: Never eat uncooked chickpeas, as they contain the toxic substance phasin in this state.
Cook it yourself!
It is best to soak the chickpeas overnight in plenty of water and a little baking soda . Rinse them before cooking and then cook the chickpeas on a medium heat for 50-60 minutes until they are soft. The added baking soda makes it easier to remove the skin afterwards.
peel off for creaminess
The secret to making a really creamy hummus is peeling the chickpeas. Cover the cooked chickpeas with 5-10 cm of warm water and rub the chickpeas gently together in your hands in the water. The skin comes off by gently rubbing, but be careful and don't press too hard, otherwise the chickpeas will fall apart. Now you can skim off the skins that are now floating on top of the water.
By the way: Most of the gas-causing substances are found in the chickpea shell. If you remove the delicate skin, the hummus is much easier to digest!
Tips for the perfect hummus
It's best to process the chickpeas while they're still warm after cooking and peeling them and then puree them straight away. When making hummus, only use ice-cold water! This makes the hummus super tender and fluffy.
Our special Ripple glass in size S is perfect for serving. Garnished with a few whole chickpeas and a little olive oil, the hummus not only tastes delicious with flatbread, but is also a real eye-catcher on the table. If you don't eat it all, you can simply close the glass with the airtight lid and store it in the fridge!
Recipe: Creamy Hummus
What you need:
- 200 g dry chickpeas
- baking soda
- Water
- 125 g white tahini
- 3 cloves of garlic
- 1 lemon
- 1 teaspoon salt
And this is how it works:
- Soak the chickpeas in plenty of water with 1 teaspoon of baking soda overnight.
- The next day, rinse the chickpeas and then cook them with 1/2 teaspoon of baking soda and enough water for about 50-60 minutes until they are soft. If foam forms, you can simply skim it off.
- Once the chickpeas are cooked until soft, rinse them under warm water and rub them together in your hands to loosen the skins.
- As soon as possible, mix the chickpeas while they are still warm with the tahini, garlic, lemon juice and add 100 ml of ice-cold water. Depending on the desired consistency, you can gradually add a little more water.
- Then pour the hummus into the glass and garnish it with a few remaining whole chickpeas, some olive oil and herbs.
