I've tried making hummus any number of ways, and this is the preparation I like the best. I almost always have some hummus on hand for lunch or snacks.
Serve with pita chips, raw vegetables (I love sugar snap peas) or whole wheat crackers. OR use it as a sandwich spread with grated carrots, sliced cucumbers, olive tapenade, avocado, or whatever you like!
USING DRIED v. CANNED CHICK PEAS: You get a better result if you cook your own chickpeas. It takes about 1 cup (150g) of dried chickpeas to make 2 cups (350g) of cooked ones. Soak overnight in enough water to cover plus two inches, and add a teaspoon of salt. Then drain them and add fresh water to cook. Put in a 3 quart saucepan with enough water to cover by a couple of inches. Cook them until soft, around 45 minutes in plenty of water with 1/2 to 1 teaspoon of salt. For very smooth hummus, removing the skins after they are cooked will yield a smoother dip. I rarely bother to do this.
Soom is my favorite brand of tahini, made by a woman-owned company. Buy on Amazon.com. Use any brand you like.
I'm passionate about helping foodies learn how to drop their excess weight for good without dieting. I help you discover what is really causing your weight problem (it isn't that you love food!), and teach you how to enjoy the foods you love while permanently losing your desire to overeat. I'd love to teach my method to you! I’m also a gourmet cook and baker who struggled with my weight for 40 years before discovering the secret of how to stop emotional eating and overeating. I am a certified life coach, arbitrator and mediator, and I live on the coast of Maine.