Did you know January is also Veganuary? The goal is for the month of January you cut out all animal products. I saw the advert on Instagram and thought I would see how far I got. I didn’t get very far cutting out all animal products but I am 15 days meat free. What I have managed to do is to try out a whole lot of new plant based recipes, including this homemade hummus.
Cameron and I eat chickpeas at least twice a week and David can eat a tub of hummus for lunch so I have been looking for a more affordable, healthy way to eat chickpeas. These little legumes are a great source of protein and pretty versatile and quick to cook. Fry them up in some curry paste/powder and you have a delicious curry ready in minutes. Perfect for when we need healthy meals in a hurry.
I generally just grab the tinned chickpeas but I tried out the raw chickpeas and I will never buy the tins again!!
It does take a few days to soak and cook the raw chickpeas but it is so worth it because they taste better and it works out more affordable.
Cooking raw chickpeas
If you have got raw chickpeas, follow these steps on how to cook them.
Step 1: Place the chickpeas in a large bowl and cover well with water. They will expand so make sure you add enough water. Soak them for a minimum of 8 hours, the longer the better. Rinse the water a few times while they are being soaked.
Step 2: Drain the chickpeas and then place in a large pot – for every one cup of chickpeas add 3 cups of water. Bring to the boil and let it simmer for 2-3 hours or until they have reached the softness you want. It can take longer than 3 hours.
Step 3: Drain all the water off and dry them on a towel or on a baking sheet. Once dry store in a glass jar.
When I was looking for recipes for hummus I discovered that you can really just use anything to make hummus. Once you have the basic recipe mastered you can start adding different flavors like avocado, sun-dried tomatoes and more.
- Food processor
- 1.5 cups chickpeas
- 1/4 cup tahini
- 2 TBSP oil – I used coconut oil
- 1/4 cup lemon juice
- 1 clove garlic
- Mix the tahini, lemon juice and oil in a food processor until creamy.
- Add the chickpeas and garlic and blend. Slowly add the water, blending after each addition. Keep adding water until it is the right consistency for you.
- Add salt to taste.
This came out better than any store bought hummus we have tried. This is such a great snack to have in the fridge. You can spread it on crackers, bread or enjoy it with fresh veggies or just eat it out the jar as is! It is high in protein and if you make it from scratch, free from nasties.