For a long ime we tried making our own hummus and we were always disappointed… It was good but… we still wanted to go back and get the store-bought version!! It was so sad to prefer the industrial to the home made!!
But it all changed when we discovered the 3 secrets to a good hummus :
- Use DRIED chickpeas and let them soak all night (I know, it’s not a last minute recipe anymore but trust me it changes everything!)
- If your hummus is too think don’t add oil, add col water and/or lemon juice
- Don’t be lazy with the tahini!
Pour about 3 cups of pink beetroot hummus :
- 250 g (1 ¼ cups) dried chickpeas
- 1 beetroot (cooked or raw if you have a powerful blender)
- 5 ml baking soda
- 750 ml (3 cups) water to soak
- 1,5 liters (6 cups) water to cook
- 5 ml baking soda
- 120 ml (1/2 cup) tahini (sesame paste)
- 80 ml (1/3 cup) fresh lemon juice
- 3-4 garlic cloves
- Salt to taste
- 100 ml very cold water
STEPS:
1- In a large bowl, put the chickpeas + 5 ml of baking soda and cover with cold water. Let soak at least 6 hours or overnight
2- The next day, remove the chickpeas from the water and place in a pot with 1,5 L of water and 5 ml of baking soda. Place the pot of the stove and bring to a boil. Let simmer and remove with foam as it forms.
2- Optional : Cook the beetroot in water until tender
3- Cook about 45 minutes or until chickpeas are tender but not mushy
4- Remove from water and put in your mixer/food processor. Mix until you get a thick paste then add : Tahini, beetroot, lemon juice, garlic and salt.
5- Add the cold water slowly and mix for about 3 -5 minutes until you get a creamy and smooth paste.
6- Put your hummus in a bowl in the fridge! Serve cold!
Recipe totally inspired by this one!
