Fruits and Veggies Monday - Trying Out Making Hummus Almost from Scratch

avatar
(Edited)

I love hummus

But I also know to attain it in Malaysia, ready made hummus is very expensive, including getting a ready made Tahini.

Until I found out that we can actually make tahini from scratch as long as I have a (high-speed / normal) blender

I came across a really 2 interesting recipes that I have decided to give it a try and make my own.


The last time I did was using the slow juicer. It wasn't too bad


1. Making the Tahini

1.png

I always thought that tahini was some magic creamy sesame seed paste, because when I was first introduced to it by my friend, it came in a bottle

But it turned out to be as lot easier than I thought, however, watching the fire is VERY IMPORTANT! Just 1 minute difference there were already a few over roasted ones!

2.png

In normal process you will need to wait for the roasted sesame seeds to cool it down, but I was in a little hurry so when they are still a little warm I started blending with the Magic Bullet high speed blender.

It is a lot harder than the normal blender because I have to shake a couple of times to get it finely ground; and then add with cold pressed rapeseed oil that I had and blend until it starts to produce oil itself and become this smooth texture.

2. Preparing the Hummus main ingredient - Chickpeas

3.png

I didn't have fresh / dried chickpeas with me, but I had can chickpeas. As I wasn't sure whether it works for a blender I only prepared 1/4 cup of tahini, I had to ratio it to only 1/2 can of chickpeas.

4.png

The chickpea skins are not suitable if you want to have a very smooth hummus, therefore even if it is from a can, it is best to give it another boil to ensure the skins are easily peeled off and the chickpeas are soft enough for easy blending.

![5.png](

After boiling the chickpeas, run it through cold water and allow the skins to be removed while you use your hand to quickly remove it.

It should slide off pretty easily

3. Making the Hummus

6.png

This is the tricky part.

And there's a trick to it.

Adding very cold water while blending will actually allow the hummus to have an airy texture while adding oil (then later the tahini sauce) to it; and in this recipe I actually added 2 small cloves of garlic to boil together with the chickpeas instead of using raw garlic in order to have a lesser acidic and pungent effect for my parents' palette.

Cumin powder is added in before the blending begins

7.png

And there you go, after blending for about 5 minutes on and off from the Magic Bullet you get this nice creamy texture.

8.png

It goes really well with fresh celery sticks, and you can serve it with fresh carrots too.


Ingredients I used for this experiment

To make the Tahini

  • 1/4 tahini sauce (made from 8 table spoon of sesame seeds)
  • 3 tablespoons of cold press rapeseed / olive oil
  • a pinch of Himalayan salt

To make the Hummus

  • 1/2 can of chickpeas, drained, boiled, un-skinned
  • 2 small cloves of garlic, boiled, un-skinned
  • 1/4 teaspoon of cumin powder
  • 1/2 teaspoon of himalayan salt
  • a pinch of paprika powder (to garnish at the top)
  • 2 tablespoon of cold press rapeseed / olive oil
  • 2 tablespoon of white vinegar
  • 1/4 cup of ice cold water

Steps to blend the Hummus

  1. place chickpeas, garlic and cumin powder in together
  2. start blending
  3. stop and add first tablespoon of oil and white vinegar
  4. start adding the tahini
  5. add 1/8 of ice cold water
  6. add another tablespoon of oil
  7. add the remaining 1/8 ice cold water slowly until it becomes the texture you like.

Add in extra 1 tablespoon of oil if you feel it is not creamy enough.

After blending, place on the bowl / container, sprinkle the paprika powder and add 1/2 teaspoon of oil to keep the surface moist.


So there you go. My entire experiment. Yummy, and creamy!


The #fruitsandveggiesmonday challenge is hosted by @lenasveganliving

Until then

Thank You for Your Time

mini-jess-smile-128.png

steemit-birthday2.png

1% of this post goes to null in the support of keeping STEEM alive



0
0
0.000
8 comments
avatar

Thank you for your support. Here's a !shop as token of appreciation.

0
0
0.000
avatar

你好鸭,littlenewthings!

@bossku给您叫了一份外卖!

@jjprac jjprac 迎着海啸 坐着高铁 给您送来
高端大气巧克力

吃饱了吗?跟我猜拳吧! 石头,剪刀,布~

如果您对我的服务满意,请不要吝啬您的点赞~
@onepagex

0
0
0.000
avatar

Hi @littlenewthings!

Your post was upvoted by @steem-ua, new Steem dApp, using UserAuthority for algorithmic post curation!
Your UA account score is currently 4.342 which ranks you at #2685 across all Steem accounts.
Your rank has dropped 5 places in the last three days (old rank 2680).

In our last Algorithmic Curation Round, consisting of 86 contributions, your post is ranked at #35.

Evaluation of your UA score:
  • Some people are already following you, keep going!
  • The readers like your work!
  • Try to work on user engagement: the more people that interact with you via the comments, the higher your UA score!

Feel free to join our @steem-ua Discord server

0
0
0.000
avatar

Love your Foodie post!

Yum! You have been curated by @razack-pulo on behalf of FoodiesUnite.net. Thanks for using the #foodie tag. We are a tribe for the Foodie community with a unique approach to content and community.

Join the foodie fun! Check it out at @foodiesunite for the latest community updates. Follow us for a FOODIE reward! We'd also love your support via delegation(receive a 2x FOODIE reward) so that we can help spread gastronomic delights.

foodiesunite_small.png

0
0
0.000
avatar

There's not a whole lot of things more delicious than freshly made hummus! I have never tried to make my own tahini before, but I bet it's even better made fresh, too. Yum!

0
0
0.000
avatar

I have never made fresh tahini - that's so impressive! Fresh hummous is the best. here in Asutralia we have infinite flavours of hummous at the super market - my favourite is topped with caramelised onions, or jalapenos.

0
0
0.000