Creamy Gluten-Free Hummus | Vegan Recipe
Hummus is one of those dips that alllllllllll my friends and family buy. They never EVER make hummus from scratch. Why? Well, cause it’s easier to buy a pre-made dip than it is to soak, cook for hours, let it cool, then blend, and try your best to master it. And most of the time, it doesn’t cut it - the flavour, that is.
For me, it’s a no-brainer to make hummus from scratch. I personally couldn’t think of a better recipe to teach you. Here are a few of my hot tips:

• Soak the chickpeas overnight. That’s for one whole day and night.
• Soak in clean filter water adding a ½ tsp bicarb
• Rinse really well the next day
• Flavour the cooking water (watch the vid)
• Cooling those cooked chickpeas till you can actually put your hand or fingers into the cooked chickpeas
• Keep some of that cooking water instead of using heaps of oil to make the hummus creamy
• And lastly if you soak more chickpeas than you need (like me every fricken time) freeze the raw soaked chickpeas in a sealed bag and write the date and that they are soaked. So you can use them another time.

One more thing … You can flavour your hummus with just about anything
• Roast pumpkin hummus
• Pea hummus
• Roasted capsicum hummus
• Roasted cumin carrots hummus
• Pickled Beetroot hummus

Anyhoo. Make hummus at home in your kitchen where you have full control over the quality of the water, oil, and salt. Cause trust me when I say this, most hummus in the supermarket uses poor quality water, crap veggie oil, and shitty salt.

Our health matters and my job is all about prevention. Not a food trend.

Much love from the Gold Coast Australia where the weather is starting to get a little chilly for this Bali lady.

Cx

***
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
𝘍𝘰𝘳 𝘴𝘰𝘢𝘬𝘪𝘯𝘨 𝘵𝘩𝘦 𝘤𝘩𝘪𝘤𝘬𝘱𝘦𝘢𝘴:
1 cup raw chickpeas
1L water, for soaking the chickpeas
1/2 tsp baking soda

𝘍𝘰𝘳 𝘤𝘰𝘰𝘬𝘪𝘯𝘨 𝘵𝘩𝘦 𝘤𝘩𝘪𝘤𝘬𝘱𝘦𝘢𝘴:
2L water
1 strip kombu
A slice of onion
1 garlic clove
Salt and pepper, to taste

𝘍𝘰𝘳 𝘮𝘢𝘬𝘪𝘯𝘨 𝘵𝘩𝘦 𝘩𝘶𝘮𝘮𝘶𝘴:
1/2 cup tahini
1/3 cup olive oil
1/2 cup lemon juice
1 clove garlic
1 tsp salt
1 tbsp coriander powder
1/4 tsp cumin
Smoky paprika
A pinch of #TRUST

𝗠𝗘𝗧𝗛𝗢𝗗
Soak the chickpeas overnight in water and baking soda.
Rinse well the next day.
In a pot, add water, soaked chickpeas, kombu, garlic, and a slice of onion. Season with salt and pepper.
Cook until the chickpeas are soft.
Let rest in the cooking water and allow it to completely cool down.
Drain (reserve 1 cup of the cooking water for blending just in case we need it).
Discard the kombu.
Add to the food processor the cooked chickpeas and the rest of the ingredients.
Process till completely smooth.

Watch more of my video and don't forget to subscribe https://www.youtube.com/channel/UCCwPgyrlNoSrloYTTYSHGMQ
FREE Desserts EBook https://chefcynthialouise.com/celebrate-your-sweet-tooth/step/usd-optin/?utm_source=yt&utm_medium=desc&utm_campaign=cyst
FREE Plant-Based EBook https://chefcynthialouise.com/lepb2/step/lets-eat-plant-based-usd/?utm_source=youtube&utm_medium=post&utm_campaign=lepb&utm_term=optin
Instagram handle https://www.instagram.com/chefcynthialouise1/
Shop https://chefcynthialouise.com/shop/
Need some idea? Go to https://www.pinterest.ph/ChefCynthiaLouise/
Visit my website at https://chefcynthialouise.com/


Thanks for watching my video on Creamy Gluten-Free Hummus | Vegan Recipe

#hummus #chefcynthialouise