You may think that hummus is a simple thing to make. After all, it’s just chickpeas, tahini, lemon and garlic, right? Well yes, you’re right and no. Preparing home-made hummus can be a little more challenging than you think. There are many factors to consider when preparing your own hummus at home. You see, most commercial brands of store-bought hummus have additional preservatives in them which means they aren’t as healthy as the raw ingredients that make up this dish. Also, they add unnecessary amounts of salt and other seasonings which makes the taste super overpowering and salty! So what should you do if you want to make your own homemade vegan hummus without any nasty additives or strong seasoning? Read on for some useful tips and tricks on creating your own wholesome dish of deliciousness!
Ingredients
- 240g chick peas in a can
- 30g Tahini (sesam paste)
- 20ml lemon juice
- 1 ×garlic clove(s)
- 1 ×sesame oil
- 100ml vegetable stock
- 200ml bulk water
1
Finely chop the garlic, lightly sauté in a little sesame oil and let it cool down.
2
Drain the chickpeas, catch the bulk water and if necessary pour on some water, until you have 200 ml. Mash very finely with the remaining ingredients in the blender until you've got a homogeneous mass.
3
Then fill the entire mass through iSi Funnel & Sieve into a 0.5L iSi Whipper, screw on an iSi cream charger canister and shake 8 times.
Refrigerate for at least 3 hours for best results.
iSi-Tip:
For more stability use 1 pinch xanthan gum.
