We make hummus regularly at home from scratch. I occasionally buy the supermarket ones but find homemade hummus just richer and fuller in both texture and taste.
Dried chickpeas (1 bag raw - usually 375 g)
Garlic cloves (2-3 whole)
Sesame seeds (200 g)
1. Soak the chickpea
Start the night before. Soak the chickpea with cold water. Covering over 2 inches from the chickpeas. Soak overnight. Discard the soak liquid.
2. Cook the chickpeas
You can cook using a slow cooker. Cook on low for 6 hours or high 3-4 hours until tender. For cook top, place chickpeas in large pot and cover with water. Bring to boil, and then simmer for 2 hours until chickpeas are tender.
3. Make Tahini.
Tahini is basically sesame seed butter. Place the sesame seed onto a pan and dry fry for 1-2 minutes on low to medium heat until sesame seed is fragrant. Place sesame seed into a blender and add 1-2 tablespoon of olive oil. Blend until a smooth paste is formed. I like using whole...