My hummus recipe is the best and it is linked to my father. He loved eating traditional dishes, and hummus was the dish he made almost every day. His daily menu included Hummus topped with paprika, meat, or tomatoes – The list was much longer. Whatever combination he made, hummus was the base of the dish. It was smooth, creamy, and fluffy. The balance between lemon, garlic, tahini, and olive oil made it even more delicious. My dad hummus still the best hummus I have ever tasted. Today, I am passing his way of making hummus from scratch – For great results never use canned chickpeas.
1 ½ cup of dried chickpeas ½ teaspoon baking soda – Helps the chickpeas to soften 2 ½ lemon or to taste ¼ teaspoon lemon zest 2 medium clove garlic ½ teaspoon salt or to taste ½ cup tahini 2 to 3 tablespoons of iced water or as needed 2 tablespoon extra-virgin olive oil (add to the mix while blending) 2 tablespoon of olive oil to drizzle over the hummus spread
In a larger saucepan, place the dried chickpeas and add ½ teaspoon of baking soda. Fill the saucepan with water until it covers the chickpeas by 3 to 4 inches. Let it stay overnight. The second step is to wash the chickpeas, so there is no trace of baking soda in it. Place in a pot and add water to cover the chickpeas by 3 inches. Bring the mixture to a boil over medium-high. Reduce the hit to prevent overflowing. Scoop or skim off the foam from the surface. Let the mix boil for 15 to 20 minutes, or until they are tender and the skin is starting to fall off. In a fine sieve drain the chickpeas for 10 to 15 min and cool for 30 min or run cold water over them. While waiting for the chickpeas to drain and cool off, put in a food processor the garlic, salt, lemon, and tahini. Blend the mix. Add the cooled chickpeas to the mix and blend. Add the iced water to the mix, one iced water spoon at a time. Stop the blender to scrape the surfaces. Add the olive oil and blend. Taste the mix. Add lemon or salt if needed. If the consistency is thick, add iced water until a creamy consistency and ivory color. Transfer the mix to a plate and top it with tomatoes, parsley, paprika, meat, or chicken.
Hummus recipe directions
*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Always store at 45 °F to 55°F or 7°C to 12.8°C
You can get food poisoning from any product when surfaces are contaminated with pathogenic bacteria, from mixing meat products with vegetables or using contaminates utensils (cross-contamination). Food can be also contaminated if the one who is handling food does not wash their hands properly. Carriers of Hepatitis A, staphylococcus aureus, or other pathogens also can contaminate food.
Most common bacteria are Salmonella, Staphylococcus aureus, Escherichia coli. The presence of microbes, in tahini, has been attributed to several reasons. The pathogens linked to the microbial quality of sesame seeds are the result of poor hygiene, sanitation, improper processing, and storage conditions.
The contamination occurs during growth, harvest, and processing. One of the final products, represented by virgin olive oil, can be contaminated with coliform. Coliform bacteria can be non-pathogenic and opportunistic pathogens. They can be isolated from animals, vegetables, and water. Studies show that this type of pathogen can survive in olive oil when the oil has a low level of phenolic compounds. Olive oil consists of 3 phenolic compounds. Their levels have to be high to prevent coliform bacteria to form and survive.
Enterobacter and Pseudomonas are the most common genera found in chickpea roots. They are followed by Bacillus, Stenotrophomonas, and Paenibacillus.
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