Did you ever made hummus at home, and you simply couldn’t make it so fluffy as the one from the store? I know, I understand you, I’ve been there way too many times.
I would make hummus at home, it was delicious but my husband didn’t really like it because it was not as fluffy and airy like the one from the supermarket.
I decided to make again, to see what I’m doing wrong, or what I didn’t add to my hummus, and to stop buying it, since I can easily make it at home.
- 150 g of cooked and peeled chickpeas
- 2 tablespoons of grapeseed oil
- salt and pepper to taste
- a pinch of chili flakes
- 1 teaspoon of lemon juice
- 2 tablespoons of the chickpea water
The night before, measure the chickpeas and add them to a bowl. Wash them thoroughly and let them soak for 12 hours. The next day, discard the water that has been soaked in and add the chickpeas to a pot to cook in enough water. Add water until the chickpeas are totally covered.
Bring them to a boil and cook them for 25-30 minutes, or until they’re soft. Reserve 100 ml of the water and discard the rest. Peel the chickpeas one by one and add them to a food processor. Discard the skins.
Add the oil, 2 tablespoons of water (add as much as you need, until you reach the desired consistency), season with salt, pepper, and chili flakes and blend for 5-6 minutes. Blending the chickpeas longer also makes the hummus fluffier.
The oil and the chickpea water makes the hummus very fluffy and airy, and the fact that we peel every chickpea, so make sure you take the time to do that. You will not regret it. You will have fluffy hummus every time.
If you cooked more chickpeas, you simply put them in a bag and freeze them until you make another batch of hummus.
Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.
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