Hummus was a staple in my diet growing up, so it only seems fair to have a hummus recipe on my website. In Ottawa, middle eastern ingredients are very easy to find.
From an acupuncture and traditional Chinese medicine (TCM) perspective, white sesame seeds are helpful for building blood. This makes it a good ingredient to include in cases of anemia. Tahini from nut butter companies can be quite expensive. Take a look in the international aisle. You may find Lebanese tahini in a larger container for a fraction of the price.
The advantage of making your own hummus is that you can keep the ingredients in your pantry. Then, you can make it when a craving strikes without having to go to the grocery store. I like to use canned chickpeas because it’s so effortless, but you could just as well cook them from scratch.
Hummus in 5 minutes
1 large can chickpeas (19oz/540mL)
1/3 cup reserved chickpea water
5 tbsp lemon juice
2 tbsp tahini
2 cloves garlic, coarsely chopped
1/2 tsp salt
Drain the can of chickpeas into a cup so that you can add some chickpea water to the hummus. Leftover chickpea water can be used to make vegan meringues. You can also cook the chickpeas from scratch, saving some of the cooking water.
In a food processor, add all the ingredients and process for 1-2 minutes, stopping at least once to scrape down the bowl. For smoother hummus, keep the food processor running longer.
If you want truly smooth hummus, you can remove the skins from the chickpeas before putting them in the food processor. However, keep in mind that this can be a rather time consuming task.
Store any leftovers in an airtight container in the fridge for up to 5 days.