Homemade Hummus

Hey y'all! Happy WTFW!

Remember when I said I'd never buy store bought mayo again, after making my own? Or store bought almond/cashew milk?

Well......I am adding hummus to that list. Oh. My. Worrrrrrd.

This might be my new favorite blender activity....Ha! I recently visited Common Place Books in Midtown for a Taco Thursday dinner with a group of gals, and our appetizer was the hummus plate. YALL. I have never ever ever had such delicious hummus. No lie. Chef Chris Castro, you are THE man. It was thick, creamy, smooth as silk, and not over flavored or too salty like a lot of the store bought hummus I've tried. Just incredible. So I had to bite the bullet and make my own.

Just like the milk and mayonnaise situation, I couldn't believe I waited this long to attempt a homemade hummus. It seemed intimidating, again, like the milk and mayo.....and AGAIN, I was shocked at how easy peasy it was!

I did a little research on just how to make the best of the best, and the number one tip I found was to use fresh, peeled chickpeas. I also saw that canned works well, but not as good as fresh. Just pick up some in the bull bins next time you go to the store. They are SO cheap.

Full disclosure, I did not peel the suckers. Why? Well it would have taken me a gat dang hour!!! *Peeled one and nnoooooope* If I had more time, I would. I will one day.... But this hummus turned out delicious as is. Someone needs to invent a chickpea skin peeler. Or sell canned, peeled chickpeas. Please and thank you.

This recipe is too easy and good to be true....I used two of my favorite spices together to get a light, flavorful, nutty, lemony taste. Cumin and Sumac. Get creative with your spices/flavor profile! Don't waste another dime on store bought, preservative filled hummus. Just don't. Do this. It'll be your new favorite snack!!!!

1 cup dried chick peas, soaked and drained.
3 TBSP extra virgin olive oil
3 TBSP tahini
1 clove garlic, chopped
2-3 TBSP freshly squeezed lemon juice, more to taste
1/4 - 1/3 cup (+ more if needed) aquafaba
1 1/2 tsp Himalayan sea salt
1 /4 tsp cumin
1/4 tsp pepper
1/4 tsp sumac

1. Slack your chickpeas in water overnight or *quick soak: pour dried chick peas into a large pot with 5 cups of water. Bring to boil for 2 minutes. Turn off stove, cover pot, and set aside for 1 hour. Drain and rinse. Keep the starchy water!!! (The aquafaba)
2. Take 2 cups of the soaked and drained chick peas, put into blender. You'll have chick peas leftover.
3. Pour all other ingredients into blender. Blend for about 5 minutes. You can use a food processor here if you don't have a high speed blender. (Blendtec/Vitamix). I don't know how a Ninja would do. Prolly just fine honestly.

4. Test taste. Add more aquafaba if the hummus is too chunky, or lemon/evoo to your taste!
5. Top with a drizzle of evoo and sprinkle of sumac for prettiness. Serve with fresh veggies, pita, olives, you do you!

Y'all have to make this. YOU just huMMUSSSSTTTT!