Hummus bowl with charred cauliflower and za’atar yogurt

Home-made hummus is easy to make, and you need very few ingredients. 

I recommend using dry chickpeas, soaking them the night before, and boiling them in the morning. They are much tastier than the canned version.

I use two types of dry chickpeas, with and without the skin. I usually make my hummus with skinless chickpeas and the one with the skin I keep for topping the hummus. Both make delicious, creamy hummus, but I find that the skinless ones cook a bit faster.

I also never add salt or baking soda to the water when I boil them, as the chickpeas water, aka “aquafaba”, makes great vegan meringue or mayonnaise.  But it is up to you.




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