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Homemade Hummus
Background info: The humble chickpea dates back more than 10,000 years in Turkey and is thought to be one of the earliest legumes to be cultivated. Still a staple food in the Middle East, hummus has enjoyed a surge in popularity in the US in recent years. However, a majority of store-bought hummus is laden with harmful processed oils, such as soybean or canola.
Nutritionally speaking, chickpeas have high levels of essential nutrients such as B vitamins, folate, and zinc (a crucial mineral that is chronically low in our soil and, as a direct result, our diets). Chickpeas also are a good source of slow-releasing carbohydrates, which helps to assist in balancing blood sugar (a persistent issue for many people).
– Price-Pottenger
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My hummus recipe begins with soaking dried chickpeas in an acidic medium overnight. This reduces the phytic acid antinutrient that is naturally present in grains and legumes. There are two options for making this hummus uber smooth: you can either squeeze the skin off of each individual chickpea after cooking, or you can do what I do and make the hummus while the chickpeas are still quite warm (not boiling hot). This recipe makes a big batch of hummus. You could easily halve the recipe if you want a smaller batch.
Makes 8-9 cups
Ingredients
- 3 cups dried chickpeas
- Filtered water
- 2 tablespoons raw apple cider vinegar or homemade whey
- 1 tablespoon Celtic sea salt
- 6 cloves garlic
- ⅔ cup fresh lemon juice (from 3-4 large lemons)
- 11 ounce jar of tahini
- 1½ teaspoons dried cumin
- 6 tablespoons extra virgin olive oil
- 2½ teaspoons Celtic sea salt
Instructions
Soak the chickpeas in filtered water with apple cider vinegar or whey. Use plenty of water since the chickpeas will more than double in size. Allow to soak at room temperature for 12-24 hours.
- Drain and rinse the chickpeas.
- Put the chickpeas in a large pot. Cover with filtered water.
- Bring to a boil and skim off any foam that rises to the top. Discard the foam, then stir in salt.
- Reduce the heat to maintain a simmer. Simmer for 2-3 hours, stirring occasionally, until the chickpeas are fully cooked.
- Drain the chickpeas, reserving 1½ cups of the cooking liquid.
- Put the chickpeas in a food processor. In my 7-cup food processor, this recipe needs to be processed one half at a time: put half of the cooked chickpeas into the food processor and combine with half of the garlic, lemon juice, tahini, cumin, olive oil, salt, and reserved chickpea liquid. Pulse the hummus a few times to get it started, and then turn the processor on and let it run until the hummus is silky smooth. Don’t be afraid to add a few extra minutes of processing time to let it get really smooth.
- Scrape down the sides of the food processor as necessary to make sure everything is well incorporated. Scoop the hummus into containers of your choice. (I like to use freezer-safe glass storage containers with lids.)
- Repeat with the remaining half of the chickpeas and other ingredients.
- Serve warm or cold. If desired, drizzle with a bit of olive oil and/or sprinkle with cumin before serving. This hummus freezes well with minimal texture change after thawing.
Recipe and photo reprinted with permission from www.nourishedandnurturedlife.com.
About the Author
Sarah R. Smith is a homeopath, homesteader, and homeschooling mother of two. She has been studying nutrition and health since 2005, when she was first introduced to the work of Drs. Weston A. Price and Francis M. Pottenger, Jr. Sarah has been writing about real food and health on her website (www.nourishedandnurturedlife.com) since 2011. She is the author of two eCookbooks, Nourishing Eats (2012) and Nourished Cooking (2013). Sarah also serves on the board of the Raw Milk Institute. As a homeopath, she works with children and adults to heal acute and chronic imbalances, leading to healthier, happier lives. In addition, she teaches homeopathy classes in her local community.
Check out other recipes from Sarah R. Smith:
Published in the Price-Pottenger Journal of Health & Healing
Spring 2021 | Volume 45, Number 1
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