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Homemade Organic Hummus
Many people don't realize how easy it is to make your own hummus. It's not only easy but fun to make, because you can flavor it with just about anything you like. This is chef David Seigal of Chelsea's Table's recipe, served with organic pita and organic carrots.
- 2 cans organic canned chickpeas
- 1/4 Cup tahini
- Juice from 1 lemon
- 1/3 Cup extra-virgin olive oil
- 4 pitas
- Organic baby carrots, for serving
Calories Per Serving143
Folate equivalent (total)22µg6%
Make Healthy Hummus Platter At Home – Low Calorie Recipe
This is one delicious healthy Lebanese food item that can be made in so many different ways, in so many different colours and taste and can be used in so many different ways.
Today in this article I am going to share with you all my way of making basic hummus, hummus platter and hummus salad dressing.
It is my and my husband’s all-time go-to snack or dinner option and you will always find hummus in our refrigerator!
Making and storing hummus has many benefits such as
- You can just cut carrots or any other vegetables such as cucumber or bell peppers and dip them in hummus and have the best option for a guilt free snacking.
2. You can get all your macronutrients (Proteins, Carbohydrates and Fats) in this one meal
3. It keeps you full for a long time and you can work on your fat loss goal.
4. It is super easy and quick to make. (If you have pre-soaked and cooked chickpeas)
5. You can use hummus in many different recipes such as stir-fried veggies, salads, sandwich, veggie bowl, one-pot meals, etc.
So, now let’s begin with the basic hummus recipe without any further adieu.
To make hummus we require:
- Overnight soaked chickpeas also known as Kabuli Chana in India.
- Few sesame seeds to make Tahini.
- Peeled garlic
- Extra virgin olive oil or Virgin olive oil
- Lemon juice
- Ground cumin / Jeera powder
- Pepper (optional)
- A few cut olives (for dressing) &
- Sumac berry powder (Optional)
So, first, boil the overnight soaked chickpeas until they become soft so that we can crush them with our fingers.
The softer your chickpeas would be, the creamier our hummus will become.
Meanwhile, take a pan and add 1/4 cup of sesame seeds and roast them until fragrant.
Let it cool down and then toss them into a mixture grinder. Add approx. 1 tbsp Extra virgin olive oil and grind them until there is a powdery consistency.
Add 2 tbsp extra virgin olive oil and grind again until you get a runny consistency.
(It took a total of 3-4 minutes for me.)
Now, check the chickpeas if they are ready. Make sure they are completely cooled down.
Strain the excess water and keep it aside as we will need this water at a later stage.
Take 1 cup of boiled chickpeas and toss them into the mixing jar. If you have a food processor then use it as it is the best option for making hummus.
- Add 2-3 tbsp Tahini
- Squeeze half a lemon
- Add 7-8 garlic pods.
- 1/2 tsp ground cumin
- 1/4 tsp salt / as per taste
- 1 tbsp extra virgin olive oil
- And grind them.
Grind for almost 2 minutes. You will get this kind of coarse consistency.
Add 1/4 cup chickpea water and grind again until you get a creamy consistency.
In-between open the lid and scrape out the sides and grind until you get a uniform consistency.
It took 4-5 minutes into the mixture grinder cup but if you are making it in a food processor it will get ready in 2-3 minutes with a fine consistency.
Take out hummus into a bowl and make swirls with a spoon.
In the end, drizzle extra virgin olive oil over it.
Sprinkle sumac berry powder and add a few olive pieces and our homemade super creamy hummus is ready.
Cut 1-2 carrots into long slit pieces
Cut 1 Cucumber into long slit pieces.
If you have Red, yellow and green bell pepper then cut them also into long slit pieces.
Take half a cup of broccoli florets and sauté them a bit.
If you wish you can also make breadsticks,
For that take a slice of bread and cut it into long slits like this. Make sure not to cut them from edge to edge.
Place these bread into the toaster upside down like this so that the cut edge is down.
Once completely toasted, cut the remaining portion like this and it’s ready.
Assemble your platter with these pieces and our homemade hummus platter is ready.
If you don’t want raw veggies then you can also sauté all these veggies a bit with little olive oil.
Add approximately 1 tsp oil into a pan.
Add 1 tsp finely minced garlic.
Once the garlic becomes a little brown in colour add
Broccoli first and sauté for some time..
In the end, add capsicum and bell pepper slices.
Sprinkle some salt and pepper and add them to your hummus platter.
Hummus salad dressing:
- Take a glass bottle with a lid.
- Add 2 tbsp hummus
- 2 tbsp olive oil
- Half a tsp finely minced garlic. (You can skip adding garlic if you don’t want a too garlicky taste as we have already added garlic in the hummus)
- Squeeze half a lemon
- Sprinkle some Italian seasoning
- Ground cumin
- And chill flakes
Close the lid and shake the bottle until all the ingredients mix well.
Drizzle this hummus salad dressing over your greens and your hummus salad is ready.
Try these recipes and ask me if you have any queries!
I am eagerly waiting to hear your feedback guys about these recipes I am sharing with you all. So, do write to me!
The History of Hummus:
Hummus is a staple food from the middle east. And like all staple foods it has a history. Back in the day when people had to travel long distances on foot or animal they had to carry their food with them. It needed to be lightweight, nutrient dense and easy to make….hummus is all of that and more!
This hummus recipe is plain (and by plain, I mean delicious), but you can blend any of the following in with the chickpeas to make variations.
- 3/4 cup loosely packed fresh, leafy herbs
- Kalamata olive hummus: 3/4 cup pitted Kalamata olives
- Roasted garlic hummus: Cloves from 1 to 2 heads of roasted garlic 3/4 cup oil-packed sun-dried tomatoes, rinsed and drained (from one 6.7-ounce jar) 1/2 teaspoon in the hummus, plus 1 teaspoon drizzled on top
BEST HUMMUS RECIPE
An authentic style hummus recipe, perfect for dipping and spreading! Can be made with our without tahini, and ready in about 5 minutes!
- Author:Julie | The Simple Veganista
- Prep Time: 15 min
- Total Time: 15 min
- Yield: Makes 1 ½ cups 1 x
- Category: Condiment
- Method: food processor
- Cuisine: Mediterranean
- Diet: Vegan
- 1 can (15oz) chickpeas (garbanzo beans), drained and rinsed or 1 ½ cups cooked
- 4 tablespoons tahini
- ¼ cup water (+ 2 tablespoons as needed)
- 1 – 2 garlic cloves or 1 teaspoon garlic powder
- juice of 1 or 2 lemons, to taste
- ½ teaspoon cumin
- 1 tablespoon roasted pine nuts, optional
- generous pinch of himalayan salt, or to taste
Place all ingredients in food processor and blend until desired consistency. Taste for flavor adding anything here and there that you like….garlic, lemon, salt, cumin.
Depending on the size of your lemons or how many you used, you may like to add the extra 2 tablespoons of water for slightly thinner consistency.
Serve with toppings of choice or plain. I have garnished here with chickpeas, sesame seeds, chopped parsley, a drizzle of olive oil and a dash of smoked paprika.
Store in airtight container in refrigerator for up to one week or so.
You can use 2 tablespoon tahini + 2 tablespoon extra virgin olive oil if you like. Alternately, use all olive oil, omitting the tahini all together and still have a great hummus. Keep in mind the olive oil will slightly color the hummus, but not in a bad way.
For ultra creamy hummus, peel the chickpeas before blending.
Did you make this recipe?
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Why aren’t you making your own Hummus?
Still on cloud nine from celebrating my anniversary this week and I’ve been thinking more about what my diet was like gearing up for my wedding. I remember eating red pepper slices and some hummus almost everyday for a snack before dinner. And this is something I still do!
Hummus is very nutritious if made fresh and can be a great pick me up that replaces processed junk in vending machines at work or prepackaged “health” bars. It’s got a combo of protein and fiber to keep you from craving junk. I throw hummus and a red pepper or a few carrots or celery sticks right in my bag before work almost everyday. It’s too easy.
I’ve been making my own hummus for many years. I don’t buy the pre-made stuff for lots of reasons. Please don’t cuss when you find out what’s in your packaged hummus!
1 – Almost all pre-packed hummus on the market uses either soybean oil or canola oil. Both of these are the cheapest oils to use and if you have been reading my blog, you know these oils offset the balance of Omega 3 fatty acids to Omega 6 fatty acids. This imbalance is what is causing so many people to be Omega 3 deficient. Study after study has shown that Omega 3 deficiency causes several chronic diseases like cancer, depression and arthritis.
2 – Soybeans, corn and canola (rapeseed) are grown with lots of genetically modified seeds and sprayed with a ton of pesticides. Pesticides cause all sorts of problems such as neurological, reproductive and endocrine disorders. This is why I eat organic whenever possible.
Even the organic version of “Tribe” brand uses canola oil.
These are reasons enough for me not to buy the packaged stuff.
3 – Many brands add Potassium Sorbate as a food preservative to keep the hummus from molding or growing yeast. This ingredient has been known to cause skin allergies with prolonged use. Ever wonder why you can’t get rid of that eczema? This could be the culprit.
4 – Sodium Benzoate is another preservative added to commercial hummus – when combined with Vitamin C this can produce benzene that has been known to cause Leukemia and other cancers. It’s a small risk this may happen, but why should the consumer be put at risk in the first place?
5 – Phosphoric Acid is a chemical added hummus to add a tangy or sour taste to the product. They use this inorganic chemical because it is cheaper than using real lemon juice. This chemical has been known to promote osteoporosis, leaching calcium from our bones. No thanks.
This brand is the worst as far as preservatives go.
6 – One of the biggest mass producers of hummus “Athenos” uses High Fructose Corn Syrup.
Yiaya wouldn’t approve. I know she doesn’t use HFCs!
Enough said. Please make your own hummus or come over and I’ll share!
Here’s one of my favorite recipes for hummus, it’s inspired off another blog I read recently thanks to my friend Rachel at work! (Thanks Rachel!)
Fresh organic ingredients – the only way to cook! Next week I’ll be making my hummus from sprouted chickpeas, taking it to the next level!
Sprouted Lentil Hummus (Grain Free, Gluten Free, GAPS)
I enjoy lentils and prefer to sprout them before eating. The sprouting process neutralizes enzyme inhibitors and removes phytic acid found in nuts, seeds, grains, beans and legumes. I’ve read many articles (mainly from the paleo/primal point of view) suggesting to avoid legumes completely because of their enzyme inhibitors, but if there’s a way to neutralize these enzymes, I’m OK occasionally including them in my diet.
Soaking and sprouting are really simple. I just cover the food with water and let it sit on the counter for 7-24 hours. If you have the extra time, sprouting lentils can increase nutrient density and make them easier to digest. I usually place the bowl of sprouting lentils on top of my refrigerator so it’s not in the way while I cook.
I like to have healthy snacks waiting for my girls when they arrive home from school. They usually arrive tired, needing a little nourishment, and this hummus has become one of their favorites. We enjoy it with bell pepper and seed crackers, but you could also use carrots, celery or another cracker to scoop up the dip.
If you do not soak the lentils, then add an additional 1 1/2 cups of water and increase the cooking time to 20-30 minutes. ( click here for step-by-step instructions)
HOW TO MAKE HUMMUS
This homemade hummus recipe is SO easy to make, you’ll have it on weekly repeat! Here is my step by step guide for how to make hummus with photos. You will find the ingredient measurements in the printable recipe at the bottom of the post.
- Cook chickpeas. If using dried chickpeas, you’ll need to soak and cook according to one of the aforementioned methods. If using canned chickpeas, rinse and drain then transfer to a medium saucepan. Sprinkle with baking soda then fill the pot so the chickpeas are covered by several inches of water. Bring to a boil then reduce to a simmer until the chickpeas are practically mushy and the skins are popping off about 15-20 minutes. Don’t worry if the chickpeas get super mushy- that’s a good thing. Soft chickpeas = smooth hummus.
- Peel chickpeas. Rinse and drain the cooked chickpeas in a fine mesh strainer, running them through your fingertips to rub off any loose skins. Most of their skins will have sloughed off while cook which makes them easy to pick out instead of peeling individual chickpeas. Pick out the noticeable skins the best you can, but don’t worry if you can’t get all of them. Any remaining skins will be soft from simmering and won’t affect the overall texture significantly.
- Blend tahini. Add tahini, lemon juice, garlic, olive oil, ground cumin and salt to your food processor and process for 2 minutes. This will not only chop the garlic and blend the ingredients but aerate them for lighter hummus.
- Blend chickpeas. Add the cooked and drained chickpeas along with 2 ice cubes to the food processor and process for 4 minutes – no less! Blending for 4 minutes is the secret to the smoothest hummus recipe.
- Adjust consistency. After 4 minutes you can check your hummus for consistency and seasonings. For thinner hummus, add water, one tablespoon at a time, for tangier hummus add lemon juice, for more flavorful hummus, add salt.
- Garnish. If serving hummus as a dip, transfer to a serving bowl and drizzle with extra virgin olive oil. As far as other toppings – the sky is the limit!
Healthy hummus recipes
Find healthy recipes for homemade hummus, including harissa, red pepper and butternut squash flavours, and try our nutritious ways to serve shop-bought hummus.
Avocado hummus & crudités
Get all five of your 5-a-day with this healthy, low-calorie, vegan recipe that works as lunch or a starter. Enjoy deliciously creamy hummus made with avocado
It's easy to make your own hummus (or houmous). Whip up a batch of this delicious chickpea dip in just 10 minutes
Butternut & harissa hummus
Roast pumpkin with plenty of garlic then blitz into a Moroccan-style dip with spicy harissa and sesame paste
Lemon & coriander hummus
Hummus is so easy to make and beats shop-bought varieties every time. Try it with vegetable crudités in your packed lunch
Red onion & Indian-spiced hummus
A hummus is a perfect starter for sharing. This one is spiked with gentle spices, guaranteed to rouse the senses
Throw a Halloween party and use a carved out pumpkin to make this creamy hummus. At other times of the year use butternut squash or a blue-skinned pumpkin
Try this moreish curried hummus as an alternative to sugar-laden snacks in the afternoon. The recipe uses our curried chickpeas, which you could make ahead
Red pepper hummus with crispbread snaps
Naturally low in fat, this red pepper hummus also supplies vitamin C to help boost your defences. The crispbreads are protein and omega-3 rich, combining to make a healthy, nutritious snack
If you like this recipe you’ll love my Cilantro Jalapeño Hummus! Click here!
If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!
For a variety of other amazing recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! Our second cookbook, Instant Loss Eat Real, Lose Weight just hit stores and is a National Best Seller! It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! Packed full of 125 NEW recipes, it is a must have for every healthy cook!