Homemade Hummus (from scratch!)

I'm not kidding when I say, this is probably one of the best things I've eaten to date.
I know this is partially because I took the time to make the recipe from scratch - I cooked the chickpeas!

Yep you heard right, I bought the dried hard chickpeas - soaked them overnight - then boiled until soft.
When you think about it, it's only a few extra steps that make a world of a difference in the end result. 

This hummus is like no other (aside from the middle east where they make hummus properly).
By cooking the chickpeas yourself, you eliminate the risk of producing a grainy product and you have control over on what goes into it - space for you to adjust to your liking. 

Maybe one of the greatest pluses of making homemade hummus is how much the recipes makes; ​​you'll be eating hummus for days (I'm not complaining about that!).
​
Enjoy!

Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations. 

Ingredients
1 cup dried chickpeas, soaked in filtered water overnight
1 tsp baking soda
3.5l filtered water
½ cup hulled tahini
2 tbsp olive oil
2 garlic cloves
1 tsp ground cumin 
½ tsp salt
¼ tsp sumac (optional)
Juice of 1 small lemon
3 tbsp ice cold water

 Method
Soak the dried chickpeas the night before you wish to make hummus - add to a large pot and cover them with filtered water.
The water should reach one inch above the chickpeas.

The following day, drain and rinse the chickpeas and transfer back into your pot.
(Be sure to wash out the pot before you add them back in!)

​Now add the baking soda and set the stove heat to medium. 
​Stir continuously for about 5 minutes, until you start to see the chickpea skins blister. 

Now add 3.5l of filtered water and bring to a boil.
Once boiling, reduce the heat to a simmer - cook the chickpeas for 30 minutes to 1 hour depending on how long you soaked them, and the age of the chickpea since they were dried (you don't have to worry about this one too much).
Remove any white scum that floats to the surface of the water while cooking.

You'll know your chickpeas are ready, when using the back of a spoon they easily mash against the pot.  
​Drain away the access liquid (no need to rinse again) and add the chickpeas into your food processor.

Add the tahini, olive oil, garlic, cumin, salt and sumac (if using) to the food processor also. 
Blend until it's super smooth - scrap down the sides if need be.

Now add the lemon juice and blend again - you'll see the hummus seize.
To make the hummus nice & creamy again, add the cold ice water while the food processor is running.

Transfer the hummus to a bowl or container and allow to rest for 30 minutes- covering & pressing the surface with baking paper so it doesn't form a skin.

Store any leftovers in an airtight container in the refrigerator for up to a week. 
Allow to sit at room temperature for 30 minutes before enjoying. 

Makes x1 750ml Jar