Dramatic headline? well, the tips I am about to give you deserve the drama+ I have a flair for the dramatic.

First -why bother with hummus secrets? you go to the store and buy hummus and get it over with.

No no no no!

There is a hugggeeee difference between homemade hummus and store-bought ones- in my opinion. by the way, I know people who prefer the taste of store-bought ones. I mean I heard about them- I didn’t meet them personally. maybe they are an urban myth or something.

The benefits of making Hummus at home are so many, I can’t see the reason to avoid it.

#The cost– 1 kilo of dried chickpeas costs a few $ (here- about 4$), a kilo of raw tahini costs the same, and these will yield your hummus spread for at least 2 months- considering you will eat hummus spread every day. whereas- the store-bought spread will cost you around 5$ a kilo that will last about 2 weeks- again- if you eat it every day.

The ingredients: at home, you know exactly what you put in the hummus, how you washed and handled your utensils, and how you prepared it. no strange tuff with letters and numbers you have no idea what they stand for. on the other hand- most store-bought spreads will hold for 2 weeks- when your homemade one will only be good for 3-4 days in the fridge.

The taste: that is a matter of taste- I am aware- but just try making your own spread and see for yourselves.

OK- there are a lot of benefits but is there a downside you might wonder?

Well- actually no, there isn’t.

This is one of the rare cases of win-win-win situations where life does surprise you with something easy to prepare+healthy+yummy+cheap.

tip #1: Quality of ingredients: What you need to remember is that homemade hummus relies on 6 ingredients only: tender chickpeas, tahini, lemon, garlic, salt, and water.

Since these are fairly cheap ingredients, to begin with- make sure you like the taste of each ingredient before you prepare your dish.

This means preparing tahini dressing with the designated raw tahini you are about to use in your hummus. if you don’t love the tahini taste- don’t use it in the hummus -because it won’t “blend so you won’t notice”- it will change the hummus taste and what is the point of fussing over a dish that isn’t great?

waste of time and money.

tip #2: save the chickpea water!!! this is super important since it turns out that chickpeas love staying close to the water they were boiled with. separation issues- I don’t know- but the fact is that the hummus tastes better using that water, so don’t discard them, plus- don’t use baking soda or salt in the cooking water- because you end up eating this.

tip #3: Fry your garlic! yep. this is a huge one. thank me later. please don’t think I mean every time you want to make hummus you need to turn on the oven. no no no no. that makes no sense at all and goes against everything I believe concerning simple cooking. I can’t stand cooking shows where they make such a fuss over one dish that no real person at home will ever dare try cooking that.

Simple is best.

Whenever you cook anything that isn’t a cake or cookies in the oven- throw a pan of garlic heads in for 15 -20 minutes- until they are tender.

Why not when baking cakes? well, I believe this is obvious. unless you like your cakes to smell like garlic, which is fine with me- to each their own.

The tender garlic heads keep great in the freezer, in a sealed container, and you only need half of a head each time.

tip #4: batch cook chickpeas and store in the freezer soaked in their cooking water! why bother soaking overnight and cooking the chickpeas every time you want to make hummus?? they freeze great and if you learn to portion the quantity that suits you (remember homemade hummus keeps for a few days only!) and remember to pour the cooking water to the container as well- all you need to do is pull the container from the freezer, let it thaw and voila!

last tip -#5: don’t skimp on the tahini! this is what makes or breaks a good hummus- the quality and quantity of the tahini used.

How to?

Oh- just put the boiled tender chickpeas, their water, a drizzle of lemon, baked garlic and tahini to taste, and use a hand mixer to blend, taste, add water or lemon or salt to taste, spread on whole-grain bread and smile to yourselves.

Sealed container and always in the fridge!

Enjoy- there cooliflower.

am not a medical/health/emotional/financial /nutrition or any other kind of expert as far as it concerns the contents of this blog, therefore anything written on the blog is not to be taken as any kind of advice, and should you choose to rely on anything I write on this blog- you are doing it at your own risk and at your own responsibility

Published by wiseassvegan

an organized full time working vegan -with plenty of ideas on getting everything done in the most simple and efficient way possible.

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