Homemade Hummus - So Easy, So Delicious!

Every week or two I make a bulk supply of hummus. I like mine to be really smooth and creamy, so the trick to that is to boil up your own beans from dry. (Of course, you can skip this step and just use canned chickpeas, but that will usually not give as smooth a texture.) I've found a favorite brand of chickpeas in our local grocery which I try to keep on hand - these are white chickpeas and a bit smaller size than some of the other varieties. Soaking them over night is essential, even longer is fine too. I started soaking mine yesterday afternoon and finished making them up around lunch time today, so they probably soaked for nearly 24 hours. After I rinse them, I dump the whole lot of them into a big pot and sprinkle a good dose of baking soda over top and turn the heat up.

Because they've soaked up so much water, they will start cooking quite well without any added water - yet. I stir it up to mix in the baking soda (this helps to remove the skins - which leads to the smoother hummus). Once they are just beginning to stick to the bottom of the pan, I add enough water to completely cover them with about an inch extra on top. From there I just let them boil (watch them though - with the baking soda, if it boils over it gets messy quick!!) until the chickpeas are soft enough to break easily between your fingers.

Meanwhile, with a slotted spoon, I'll stir and drag off the skins that will start to float to the top. There is nothing wrong with eating the skins - but like I said before - removing them will make a smoother hummus. Once cooked, I'll rinse them under cold water and let the rest of the skins drain off. (You can catch these in a colander or use the garburator). The only thing to do next is to place them into your food processor, add a sprinkle of olive oil or tahini (sesame paste) and some spices - tumeric, cumin and chili can work well, but I usually just add some vegetable stock powder to add flavor. I always add plenty of water as well - which I'll add according to the texture as it blends up in the processor.

I tend to like my hummus a little thinner. Once I'm happy with it, I just place it into a few serving containers, freeze what I won't use right away and keep the rest in the refrigerator. My favorite way to use hummus is as a salad dressing, but it is also a great condiment to quiche (in place of ketchup) and also works great with fajitas (in place of sour cream). How do you like to use your hummus?