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It is no surprise that a bowl of hummus boasts of a great balance of protein, healthy fats and fibre. The Middle Eastern dip has been green-lighted by many a nutritionist for its ability to keep you full for longer and keep hunger pangs at bay. With innumerable variations available on the internet for the perfect recipe, very little focus is surrounded behind the craft of making a smooth, airy and flavoursome hummus.
If it were left up to us, we would vouch for you to avoid the boxed stuff from the supermarket and just make your own, simply because it isn’t rocket science. With a solid foundation set by the usage of fresh chickpeas, soaked overnight and a few factors to be mindful of while blending everything together, we can assure you that your hummus will leave quite the impression on you or your family and friends, when they eat it. So bring out that bag of chips and dip away!
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Using Dried Chickpeas
The jury is still out on whether canned or dried chickpeas are ideal to make hummus but we say that using dried chickpeas, soaking them overnight and cooking them three-quarters of the way through is probably the best way to ensure a well-rounded flavour with a ‘fresh’ aftertaste.
Investing In A Good Food Processor
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This might seem like hardly necessary but a good quality food processor is not just a great investment to make hummus but to have in your kitchen, in general. Steering back our focus to the matters on hand, the design of a food processor allows for the slow drizzling of oil as the chickpeas blend instead of having to stop and check every few seconds, like you would, if you make hummus in a blender.
Save The Cooking Liquid
Aquafaba, the name of the cooking solution that is leftover, holds a high concentration of flavour from the chickpeas, which is such a good replacement for using plain old ice water. The protein content in the cooking liquid not just helps add volume and flavour to your hummus dip, but also offers a fuller consistency by the time the dip comes together. This in combination with a few ice cubes, and you have a winner!
Start With Quality Ingredients
In most cases, recipes that need only a handful of ingredients have scope for using good quality, organic produce. Avoid taking shortcuts as much as possible; in the sense that, use fresh garlic instead of garlic powder and squeeze your own lemon juice instead of using what comes from a bottle. Buy good quality olive oil and tahini to add to your hummus. Each of these ingredients come with their fair share of health benefits and are gut-friendly in more ways than one.
