Homemade hummus is a luxury. It's smooth, warm, and mega flavor party in your mouth. It makes an impressive appetizer for entertaining, and can be a bed for cool toppings like tabbouleh as in Minimalist Baker's Shawarma Dip (a big hit at the NBA draft party I went to earlier this summer).
In a blind taste test (with many design flaws including lack of standardization, full disclosure!), my man enjoyed hummus #2 the best. My fave was the OG #3 but they were all so good I'll probably keep making #1 or #2 since it was fast. Soaking beans takes zero extra hands on time, you just need to have the beans ahead of time.
I added kombu seaweed to the beans which is said to help them digest better due to the minerals/enzymes in the seaweed. I'm obsessed with sea veggies because I love all things Asian, plus they have sodium, potassium, calcium, magnesium, iron, phosphorus and other trace minerals that we need for healthy bones and electrolyte balance. You can find kombu in the Asian section of Whole Foods or on Amazon here.
Other ways to enjoy homemade hummus:
- on sandwiches with thin cukes, sprouts, and avocado
- open face toast with tomatoes, evoo and good salt
- on salads
- as a creamy dressing base by adding lemon, more tahini, water and salt to taste, shake in a jar
- on Swedish crisp bread
- with par-cooked carrots
- on tender lettuce boats
- seaweed chips
- on steamed broccoli with olive oil, lemon zest and nutritional yeast
I hope you enjoy this cooking science experiment, feel empowered to make your own and ditch the can!
1. Instant Pot No Soak
Texture a little sticky, needed more tahini/water/lemon
2. Instant Pot Pre-Soak
Need to plan and soak beans overnight (8-12 hours)
3. Traditional Simmer with Pre-Soak
Traditional method makes me feel super old school and un-rushed, and I like that
Tastes delicious and good texture
Probably the most healthy for digestion since the beans are soaked and boiled slow
Requires planning and several hours. But it becomes a "pro" when you make it a good weekend project while you clean and do laundry.
You will need:
1 cup organic dried chickpeas
1 sheet kombu (dried seaweed)
1 lemon, juiced
1/2 cup tahini
2 tbsp evoo (extra virgin olive oil, I like a good organic California type)
3/4 tsp Himalayan pink salt
1/2 cup reserved chickpea liquid
1 clove garlic (optional)
Method 1: Full on Instant Pot No Soak
1. Rinse/drain chickpeas in a mesh strainer and add to instant pot with 4 cups water and 1 sheet kombu. Close lid and make sure vent is set to "sealed" position.
2. Set to manual high pressure, 35 minutes.
3. When time is done, allow full natural pressure release (takes about 25 minutes). If you are short on time, allow natural pressure release for 15 minutes and then do a quick pressure release.
4. save 1/2 cup chickpea liquid, discard kombu seaweed and drain beans.
5. In food processor, pulse beans into paste. With blade running, add tahini, lemon juice, olive oil, garlic, salt. Lastly, add chickpea liquid slowly until you reach a texture you like (might need more or less liquid). Taste and adjust seasoning.
6. serve warm, make a center indent with a spoon and pour in a puddle of evoo. Serve with sliced cukes, warm sourdough bread, seaweed crisps, par-boiled carrots, or tender lettuce cups.