People tend to say, that cooking is complicated and time consuming. I try to simplify things as much as possible.
- 1.5 cup cooked chickpea/ garbanzo bean drained - content of 1 can
- water to slightly cover it (if you want a creamier result, use more water, if you prefer a dried result, add less water)
- 1/2 Tbsp tahini
- 1 Tbsp olive oil
- 1/2 tsp salt
- juice of 1/2 lemon
- 2 tsp fajita spice mix
On the picture, there's a lighter colored humus as well. I simply added 1/2 tsp garlic powder to it instead of the fajita seasoning. You can use 1 clove garlic instead of the powder. If you are not so keen on the strong garlicy taste, just add 1/4 tsp garlic powder or only 1/2 clove of garlic. Or skip it entirely.
- option: if you use canned chickpea, chose one, that has only chickpea and water in it, without any additives. Drain the liquid.
- option: if you use dry chickpea, let it soak overnight, approx 10-12 hours. It shortens cooking time and removes some of the antinutrients, that can affect everybody differently. When you soak it, add plenty of water and soak it in a big bowl, because it can swell a lot. If you have an Instant Pot, cook the soak chickpea for approx 15-20 mins.
- option: it has to be soak in this case too- If you have a pressure cooker, you can use that too. Read the manual of the device for timing.
- option: soaking is the most crucial, if you cook it on the stove in a pot. But even after soaking, it can take 1.5 - 2 hours to cook it.
- option: if you have a slow cooker, then on lower heat setting, it takes 8-9 hours, on higher heat setting, it's 4 hours approx.
If you like hummus, or you eat chickpea regularly, you can cook more in one go and you can freeze it in batches.
Put the cooked chickpea and the other ingredients into a blender and make a creamy texture. If the blender has a hard time to deal with it, add a bit more water.
