By Devi Poojari
While the internet might be debating on the battle between canned and dry chickpeas, soaking the dry kind overnight and almost cooking them through contributes largely to the end result with a full-bodied chickpea flavour.
As extravagant as it may seem to buy a brand-new food processor just to make hummus, it is a great investment overall. The food processor enables a slow drizzle of oil while blending the dip together as opposed to having to open up the lid of a blender jar every few seconds in order to emulsify your dip.
The solution leftover from cooking chickpeas, or aquafaba is not just a concentrated flavour that accentuates the taste of hummus but also provides great volume and consistency when used to blend the chickpeas in a combination with a few ice cubes.
Using fresh, organic ingredients instead of stuff that comes from jars and bottles makes a world of a difference in the way your hummus tastes. What’s more, all the supporting ingredients are gut-friendly and anti-microbial.
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