Instead of sticking to a formal recipe, let me teach you the techniques, ingredients and flavours, that make hummus great. Learning how to make food according to your unique preferences is an excellent way to create more flexibility, joy, and celebration in the kitchen!
To access the videos and podcasts, please upgrade your membership
Hummus Without a Recipe
- 1 ½ cups / 300g dried chickpeas
- 2 tsp. baking soda, divided optional
- few large pinches of fine sea salt
- 1 cup / 250ml tahini
- 2-3 cloves garlic
- 1-2 lemons, juice and zest
- 1 tsp. ground cumin, to taste
- fine sea salt to taste
- ice water
- herbs, and olive oil for garnish
- Soak chickpeas in filtered water with 1 tsp baking soda (optional) 8-12 hours or overnight.
- Drain, rinse and add to a large pot covered with plenty of water and remaining 1 tsp baking soda (again, optional). Cover, bring to a boil, reduce to a simmer for 1.5 hours or more, adding a few large pinches of salt in the final 20-30 minutes of cooking. Make sure to cook thoroughly, you want them almost falling apart to make extra-creamy hummus!
- Peel the garlic and add to a food processor and pulse to chop. Add the tahini, zest and juice of one lemon, process to combine.
- Add the cooked chickpeas (warm is best) and process, scraping the sides as necessary. With the motor running, drizzle in ice water in (5-7 tbsp or more, go slow!) until the hummus comes together and gets creamy!
- Taste! Add more lemon juice, zest, water, salt, spices, etc until you get your desired flavour and texture. Keep in mind the flavour will continue to develop over the next day or two. You can always add more of everything, but you can't take it away. Say thank you, grab some veggies sticks or a spoon, and enjoy!