You can make a wonderful dish of hummus with canned chickpeas and tahini, even though overnight-soaked chickpeas are used to make the best hummus. You just need to follow a few simple steps. Firstly, let me share my story about the first time I made it in my kitchen with the help of my lovely wife. Secondly, If I could do it, everybody can. Read on for more details!
On a balmy summer evening, my wife and I ventured into the kitchen with high hopes of creating homemade hummus. One of my colleagues from work gave us the recipe, which called for canned chickpeas as the main ingredient. Therefore, we were eager to get started on this culinary experiment and see what kind of delicious dip we could make! I had a few ideas for modifications to the recipe that I was keen to experiment with and see how it would turn out. I was curious to find out how the alterations would affect the overall outcome of the dish.
This recipe uses canned chickpeas, lemon juice, tahini, garlic, olive oil, ground cumin, salt, and water or aquafaba to create a smooth and creamy texture. Garnish with a dash of paprika or sumac and drizzle with more olive oil before serving. It’s perfect for dipping veggies or pita chips, or as a spread on sandwiches and wraps.
Just as we were about to take a bite of our freshly prepared hummus, there was an unexpected knock at the door. To our surprise, it was my parents who had decided to visit us without any prior notification. It was an unexpected yet pleasant surprise! My parents recently divulged that they had made a spur-of-the-moment decision to go on a cruise for their summer holiday. As a result, they inquired if we would like to accompany them. We agreed of course!
My wife and I were eagerly anticipating our hummus, brimming with anticipation as we prepared to take the first bite. With my personal touches added, we were both excited to see how it had turned out. We couldn’t wait to dig in and savor the flavor of our creation! The changes I had made created an incredible hummus that was unbelievably smooth and creamy, an altogether delicious balance of flavors. Everyone truly enjoyed it, including my parents whom my hummus amazed. In addition, we had a wonderful time together, savoring the delicious meal that we shared, accompanied by some fresh pita bread.
I couldn’t help but take pride in my successful cooking. The tweaks that I made to the recipe resulted in a tasty and delightful meal, and I couldn’t wait to show it off to those around me. And now, I want to share it with you. This recipe is perfect for those who are looking for a quick and easy way to make hummus at home, using canned chickpeas as the base. It is perfect for a party appetizer, a snack, or even as a spread for sandwiches.
Hummus with canned chickpeas and tahini is a versatile Middle Eastern dip that can be enjoyed with many different foods. Here are some ideas for what to serve it with:
Pita bread or chips: This is a classic way to enjoy hummus. The combination of the soft pita and creamy hummus is unbeatable.
Fresh vegetables: Cut up carrots, cucumber, and bell pepper into bite-sized pieces for a healthy and refreshing snack.
Falafel: Hummus is a great accompaniment to falafel, which is made from ground chickpeas and spices.
Grilled meat or fish: Spread hummus onto grilled chicken, beef, or fish for added flavor and creaminess.
Sandwiches: Use hummus as a spread on sandwiches instead of mayonnaise or mustard for a healthier and tastier option.
Roasted vegetables: Drizzle hummus over roasted vegetables like cauliflower, sweet potatoes, or broccoli for a satisfying side dish.
Salad dressing: Thin out hummus with water or olive oil to make a creamy salad dressing.
Eggs: Top scrambled or hard-boiled eggs with a dollop of hummus for a delicious and protein-packed breakfast.
Baked potatoes: Instead of sour cream, top baked potatoes with hummus for a healthier and more flavorful option.
Here is the recipe for the hummus with canned chickpeas and tahini I made at home:
Ingredients:
- 1 can (15 oz) of chickpeas
- 1/4 cup of lemon juice (from 1 large lemon).
- 1/4 cup of stirred well tahini
- 1 small minced garlic clove
- 2 tbsp of extra-virgin olive oil; more for serving.
- 1/2 tsp of ground cumin
- Salt, to taste
- 2-3 tbsp of either water or aquafaba (the liquid in a can of beans)
- Dash of paprika/sumac (for serving).
How to make hummus with canned chickpeas and tahini?
- To make the perfect hummus, start by combining tahini and lemon juice in a food processor. Process for one full minute to ensure everything is properly blended. Take a spoon or spatula and scrape down the sides and bottom of the bowl to guarantee nothing gets left behind. Then process for an additional 30 seconds to create a smooth and creamy texture.
- Next, add the olive oil to the bowl and process for 30 seconds. Then, incorporate garlic, cumin, and salt into the mixture and process again for 30 seconds. To ensure that everything is fully blended, be sure to scrape down the sides and bottom of the bowl before processing for a further 30 seconds. Carefully drain and rinse the chickpeas, before transferring half of them to a food processor. Blend for approximately one minute, before adding the remaining chickpeas to the mix. Process all of the ingredients together for an additional 1-2 minutes or until you reach a smooth consistency.
- If the hummus is too thick, gradually incorporate 2-3 tablespoons of water while running the food processor to arrive at the desired consistency.
- Taste, and adjust salt as needed. Serve this dish with a drizzle of olive oil and a light sprinkle of paprika to add depth and flavor. Store it in an airtight container, ensuring no air gets inside, and place it in the refrigerator where you can keep it for up to one week.
That’s it. This a straightforward recipe for making hummus with canned chickpeas and tahini that even if you are a newbie in the kitchen, you can easily make. Make sure to spread the word and share it with your friends!
