Recipe for Homemade Tahini and Hummus
BlogchtterA2Z2023 is at H today. Hummus is a Middle Eastern and Egyptian food dip or spread made from cooked, mashed chickpeas or our very own Chole or Kabuli chana, blended with tahini, olive oil, lemon juice, salt and garlic. Today, it is more popular in America and Europe and almost all over the world. It is a permanent product on almost every store shelf now. The Recipe for Homemade Tahini and Hummus is right here.
I had heard of hummus but neither tasted nor made it. My daughter is home and on a diet and she asked for Hummus to eat. I said I did not know how to make it and wonder of wonders she volunteered to teach me. I thought we make it of Chole and would taste good, so no harm in trying and so mom and daughter set out to make Hummus!
Recipe for Homemade Tahini and Hummus
The images she showed me looked dull and boring, but this mingling of soft chickpeas, olive oil, tahini, lemon juice, and garlic created a lip-smacking dip. Making it yourself from scratch is so easy and am sure far tastier than the store-bought stuff.
The nutrients in hummus help with weight management. No wonder my daughter likes to make and eat it too. Hummus is rich in protein; it keeps hunger cravings at bay and balances blood sugar levels. She snacks healthily with carrot and cucumber sticks dipped in hummus. She says that the iron content in hummus boosts her energy, which makes her motivated to hit the gym.
Benefits of Hummus
Basic hummus recipes contain 6 healthy ingredients: chickpeas, olive oil, garlic, lemon juice, sea salt, and tahini. Chickpeas or garbanzo beans are high in plant-based protein and fibre. They help to make you feel full, improve your digestion, and aid in heart health too.
People in North India have been consuming Chole or chickpeas for thousands of years. There must be some truth in the theory that they are an excellent source of nutrients that helps to reduce common symptoms associated with PMS.
People consume olive oil in hummus without cooking it, contributing to Mexican health. Garlic Cloves are also a part of ancient Indian cooking. We used raw garlic in hummus, which offers an impressive amount of nutrients, including flavonoids, selenium, high levels of sulphur, and more.
We all know that consuming raw garlic every day helps reduce risk factors associated with heart disease and various cancers. Garlic also acts as an anti-fungal, anti-oxidant, anti-inflammatory, and anti-viral tool. Lemon juice is common in most diets as it has an alkalizing effect on the body, which combats the high level of acidity. Lemon juice helps to increase immunity, boost digestion, and helps keep blood sugar levels stable.
People use sea salt in traditional homemade hummus, rather than processed “table salt” which is iodized. Sea salt has many health benefits as it contains minerals. It also helps to keep your fluid levels balanced and to keep you hydrated and provides sodium levels that help to balance potassium intake.
How is Tahini made??
We made the Tahini from ground sesame seeds, which are said to be one of the oldest condiments in the world. Sesame seeds offer a wide range of important micronutrients and macronutrients too- everything from trace minerals to healthy fatty acids. Sesame seeds have important beneficial properties; antioxidant Vitamin E that can help reduce risks associated with insulin resistance, heart disease and cancer.
They blend other super ingredients with a few spoonfuls of sesame tahini and a healthy dose of olive oil, to enhance their taste even more. Lemon juice gives the blend a tarty tangy taste while garlic adds its own pungent kick.
The hummus we’re making here uses chickpeas, which are readily available, soaked and boiled till pulpy. I would repeat myself, but I insist that hummus made from chickpeas that you cook yourself is delicious. If you have the time and inclination, then try it.
If you love silky smooth hummus, then you should remove the skins from each chickpea. Yes, it is a time-consuming endeavour, but the hummus made with these shorn chickpeas is smooth as silk.
This is my daughter’s version, and it is very easy. Add your own flavours and make your very own version. We made the Tahini too at home.
Recipe for Tahini
Tahini is very simple to make. I use hulled sesame seeds as they are less bitter. Makes approximately 1/2 Cup.
1 cup hulled sesame seeds
3 to 4 tablespoons of light olive oil
Pinch of salt, optional
We roast sesame seeds in a dry saucepan over medium-low heat, stirring constantly. Let the seeds emanate a fragrant aroma and lightly coloured. Cool on a plate.
Take the sesame seeds in a mixer and then process until a crumbly paste form, about 1 minute. Add 3 tablespoons of the oil then process for 2 to 3 minutes. Check that the tahini’s consistency is smooth, not gritty and pourable. You may need to process for another minute or add the additional tablespoon of oil.
Taste the tahini for seasoning, then add salt to taste. You can store tahini in the refrigerator for one month. Give the tahini a good stir before using it.
Recipe For Hummus
1 1/2 cups (250 grams) soaked, boiled and cooked chickpeas
1/4 cup fresh lemon juice
1/4 cup Tahini
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Sea Salt to taste
2 to 3 tablespoons water
Dash ground paprika, for serving
Combine the tahini and lemon juice in the mixer and process for 1 minute, scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, then process another 30 seconds or until well blended.
Drain and rinse the chickpeas. Add half of the chickpeas to the mixer bowl and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
The hummus will be too thick or still have tiny bits of chickpea. Slowly add 2 to 3 tablespoons of water until you reach the perfect consistency. Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and a dash of paprika. Store homemade hummus in an airtight container and refrigerate for up to one week.
You can eat it with your choice of Pita or any other bread and any fresh vegetables of your choice. It could be a really healthy snack if you are counting your calories or just want to crunch on a snack.