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For a really long time I wasn’t the biggest fan of hummus. I know, I know, it might sound crazy to some people because hummus is such a beloved and popular dip, but I just couldn’t get past the texture and flavor at first. It wasn’t until my sister introduced me to a homemade hummus recipe that everything changed.
This homemadehummus was nothing like the store-bought versions I had tried before. It was creamy, smooth, and bursting with flavor. She explained that the key to great hummus is using high-quality tahini, fresh lemon juice, and just the right balance of garlic and spices. She also used extra virgin olive oil to drizzle on top, adding a luxurious touch to the dip.
As I cautiously dipped a piece of warm pita bread into the bowl of homemade hummus, I was blown away by how delicious it was. The creamy texture was a revelation, and the combination of flavors was a perfect balance of savory, tangy, and nutty. I couldn’t believe I had been missing out on this culinary delight for so long.
From that moment on, I became a hummus convert. I started experimenting with different variations, adding roasted red peppers, sun-dried tomatoes, and even roasted garlic to create unique and flavorful hummus dips. It became a staple at gatherings with friends and family, and I was proud to share my newfound love for hummus with anyone willing to give it a try.
Looking back, I can’t help but chuckle at how stubborn I was about hummus for so long. I’m grateful to my sister for introducing me to that homemade recipe, as it completely transformed my perception of this humble dip. It’s a reminder that sometimes we need to step out of our culinary comfort zones to discover new and wonderful flavors that can enrich our lives in unexpected ways.
Ingredients:
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- 1 can of chickpeas, drained and rinsed
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup well-stirred tahini (sesame paste)
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Salt, to taste
- 2 to 3 tablespoons water
- 1/4 teaspoon paprika, for garnish
- Fresh parsley, chopped, for garnish (optional)
Instructions:
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- Prepare Chickpeas: Start by draining and rinsing the canned chickpeas under cold water. This helps remove excess sodium and improves the texture of your hummus.
- Combine Ingredients: In a food processor, combine the drained chickpeas, lemon juice, tahini, minced garlic, olive oil, ground cumin, and a pinch of salt.
- Blend: Process the mixture for about 1-2 minutes until it becomes a thick, coarse paste. If it’s too thick, you can add 2 to 3 tablespoons of water, one tablespoon at a time, while the food processor is running until you achieve your desired creamy consistency.
- Taste and Adjust: Taste the hummus and add more salt, lemon juice, or garlic if needed. Adjust the seasoning to your preference.
- Serve: To serve, transfer the hummus to a serving dish. Create a well in the center of the hummus and drizzle a little extra olive oil into it. This not only adds flavor but also makes it look appealing.
- Garnish: Sprinkle paprika over the top for a pop of color and added flavor. You can also garnish with chopped fresh parsley for freshness.
- Enjoy: Hummus is best served fresh with pita bread, fresh vegetables, or as a spread in sandwiches and wraps.
How To Store Hummus
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Storing hummus properly is important to maintain its freshness and flavor. Here are some tips on how to store hummus:
- Refrigerate: Hummus should be stored in the refrigerator to keep it fresh. Transfer the hummus to an airtight container with a tight-fitting lid. If you made it in a food processor, you can use the same container.
- Seal Tightly: Make sure the container is tightly sealed to prevent air from getting in. Exposure to air can cause the hummus to dry out and lose its freshness.
- Add a Thin Layer of Olive Oil: Drizzle a thin layer of extra-virgin olive oil over the surface of the hummus before sealing the container. This creates a barrier that helps preserve the hummus and prevents it from drying out.
- Label and Date: I made a practice of labeling the container with the date I made the hummus so I can keep track of the freshness. My brain already struggles to remember things due to information overload, so this is just one way to make things easier on myself.
- Keep it Cold: Store the hummus in the coldest part of your refrigerator, usually near the back. Hummus should be kept at a temperature of 40°F (4°C) or lower to prevent bacterial growth.
- Use Within a Week: Homemade hummus is best consumed within 5 to 7 days. While it may remain safe to eat for a bit longer, its flavor and texture may start to deteriorate after this time.
- Avoid Repeated Temperature Changes: Try to minimize taking the hummus in and out of the refrigerator as temperature fluctuations can lead to condensation inside the container, potentially affecting the texture.
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