Hummus is truly one of a kind. Classic, healthy, and so delicious!
I always opt for dried chickpeas with my cooking, even though it is a bit more work than just going to the store and picking up a can of chickpeas. “Bisphenols are used in aluminum can linings to reduce corrosion. One bisphenol, BPA, has all the molecular characteristics of an obesogen, a term coined in 2006 to describe chemicals that potentially make us fatter. It enlarges fat cells, disrupts a protein that protects the heart called adiponectin, and functions as a synthetic estrogen. The latter means it can have sex-specific effects on growth and narrow the coronary arteries, increasing risk for coronary artery disease. Studies have shown you can reduce BPA levels by as much as two-thirds by avoiding canned foods – in just a few days’ time,” The Guardian. For this reason I choose to steer far far away from canned foods.
I soak my chickpeas overnight, and then I cook them on the stove for 1-2 hours. Like I said, it is a process. However, this way I’m not risking my life with an aluminum can and the finished product with dried chickpeas compared to canned chickpeas is 1000x better.
Once the chickpeas are cooked though, this recipe is super simple. 5 minutes and a handful of ingredients is all it takes to make a chickpea hummus that is significantly better than anything you’d ever buy at the store.
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Simple Chickpea Hummus
Classic, silky hummus better than anything you'd buy at the store.
- 2 tablespoons tahini
- 2 cloves garlic
- 1 tablespoon distilled white vinegar
- 2 cups cooked chickpeas
- 2 lemons
- ½ teaspoon cumin
- salt to taste
- 3 tablespoons water
- Blend tahini, vinegar, lemon, garlic, and cumin to create a paste.
- Add chickpeas and blend.
- Add water until your desired consistency is reached.
- Taste for salt.