Lucas's step-by-step recipe for making hummus is simple and delicious. This homemade hummus is creamy, flavorful, and perfect for dipping or spreading. The process involves soaking and cooking chickpeas, blending them with tahini, olive oil, and lemon juice, and garnishing with paprika and parsley. Let me know how it turns out!
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Place the chickpeas in water and let them soak for 8 hours.
After soaking, cook the chickpeas in salted water until they are tender.
Once the chickpeas are cooked, process them in a blender or food processor along with the olive oil, salt, pepper, and lemon juice until you achieve a smooth, homogeneous paste.
Incorporate the tahini into the mixture and blend well to combine.
When serving, sprinkle the hummus with paprika, chopped parsley, and drizzle a few drops of olive oil on top.
For extra creaminess, peel the chickpeas after cooking before blending.
Adjust the salt and lemon juice to taste for a perfect balance of flavors.
Serve with fresh vegetables, pita bread, or crackers for a delightful snack or appetizer.
Can I use canned chickpeas instead of dried ones?
Yes, you can use canned chickpeas to save time. Simply rinse and drain them before blending.
How long can I store homemade hummus?
Homemade hummus can be stored in an airtight container in the refrigerator for up to 5 days.
Can I make hummus without tahini?
Yes, you can substitute tahini with peanut butter or leave it out entirely, though the flavor will be slightly different.
What can I use instead of olive oil?
You can use avocado oil or another neutral oil, but olive oil provides the best flavor for hummus.
Is hummus gluten-free?
Yes, hummus is naturally gluten-free as it is made from chickpeas and other gluten-free ingredients.
