Hummus a la Bella

I try to make as many things from scratch as much as possible at home. This puts my mind at ease as to what I’m putting in my body. A friend of mine, however, insists that there’s nothing better than store-bought hummus. I was trying to figure out why she thought this so I read the ingredient list to my sister’s favourite brand of ready-made hummus. I found that they added vinegar so I tried adding some apple cider vinegar to my basic hummus recipe and liked the extra added zing. I served it for Christmas with the family and they loved it! Here’s my hummus recipe, I hope you enjoy it! 

Hummus a la Bella
Yields 1 1/4 cup
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Ingredients
  1. 1 1/2 cup cooked chickpeas
  2. 1 clove garlic
  3. 1/4 cup olive oil
  4. 2 Tbsp lemon juice
  5. 1 Tbsp apple cider vinegar
  6. 1 Tbsp filtered water
  7. TT sea salt
Instructions
  1. The night before making hummus, soak ½ cup chickpeas or garbanzo beans in water overnight. When ready to cook, strain and place in a pot with 4 cups fresh water. Cook on medium high heat until soft but not mushy (approximately 45 minutes to 1 hour). Once cooked, strain and set aside to cool.
  2. Place cooked chickpeas and the rest of the ingredients in a food processor. Blend until smooth. Season to taste with sea salt.
  3. Serve with your favourite vegetables, crackers, bread and/or pita chips.
The Bella Life http://thebellalife.ca/
Bella’s Notes

  • ½ cup dried chickpeas = 1 ¼ cup soaked chickpeas = 1 ½ cup cooked chickpeas
  • Cook the 1 ¼ cup soaked chickpeas in 4 cups water with 1 Tbsp of sea salt, and 2 inch each celery stick, carrot and red onion (mirepoix for extra flavour only). The water level should be at least 3 inches above the chickpeas. You may need to add some more water halfway through, keep an eye on the water level.
  • You can blend the chickpeas right away with the rest of the ingredients after it is cooked, I just like to cool it a little bit prior to blending.
  • I added about 2 tsp sea salt to this recipe. But add it to your liking!
  • Add more filtered water as necessary to get the right hummus consistency (thick and creamy)
  • In general, soaking beans (which includes garbanzo beans) shortens cooking time.
  • Cooking beans properly prevents bloating and flatulence. I find that I have no problems with beans when I cook them myself. When I eat canned beans, it’s a different story.
  • If you are pressed for time, canned chickpeas can be used.
  • 1 tablespoon of tahini can be added to this recipe. Most basic hummus recipes include tahini but I don’t like the taste of tahini so I don’t add it to mine.
  • This recipe will keep for about a week in the fridge. You will know when its gone bad cause it will smell real bad.
  • Another way I like to eat my hummus is with avocados and poached eggs on toast. It’s so delicious!

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