5 Minute Homemade DELICIOUS Hummus without Tahini

[@martyrose]

Thanks Tikki! Love hummus. I use roasted sesame oil instead of tahini. It's not nearly as heavy. Happy Spring! 🌼 🌱

[@TikkiOOO]

Great idea, thanks martyrose, I didn't think about using roasted sesame oil, but I can see how that would add lots of flavor. I'm going to give that a go...thanks for posting!

[@marvingarden4587]

I adore your videos - so clear and easy to follow, and so friendly! thank you so much.

[@DiannasHomestead]

Looks delicious 😋 thanks for sharing this recipe ❤

[@TikkiOOO]

Thanks Dianna, I appreciate the comment. Give it a try, and also the variations people suggested in the comments are great ideas.

[@mikeschaoticgardening]

Yum!

[@TikkiOOO]

Indeed!

[@redtobertshateshandles]

Thanks Tikki. Everytime I buy this from the supermarket I get what seems like food poisoning. Home made seems like the way to go. Great advice about washing the top of the can. I drank a Coke once that had crunchy stuff !! Yuk. I always wipe or wash the top of cans now.

[@TikkiOOO]

Sorry to hear about your food poisoning! Just make it yourself, its so easy. Buy a bunch of cans of chick peas and you will never have to buy from the supermarket. And yes, always wash the top of the can. Always.

[@sinulariasin4887]

In my country, garbanzo beans are called ‘Arbes’ you ever heard that ? Can’t wait to try….

[@TikkiOOO]

Interesting...thanks for that nugget!

[@igorsilvapeterborough9566]

Shalom

[@bfelten1]

I am a long-time subscriber, and I love how you search the world for unique recipes, in this case, a Middle Eastern dip. So, since I'm not the only one from the metric world-i.e., everywhere but the US-why not add the metric measurements? Some metrics to remember: 1 tbsp = 15 ml 1 tsp = 5 ml 1 litre of water = 1000 ml = 1000 g, so e.g. 1 tsp = 5 g of water or most liquids. I also want to point out that no cook worth his or her salt (pun intended) will measure by volume, always by weight-even water. The reason for this (not just that it saves a lot of dishing) is that when using dry products, it's difficult to know precisely how dry they are and how much water they contain vs. how much you should add. This is especially important with flour. And then we have the can of chickpeas. I noticed it contains disodium EDTA, giving it a "slimy" texture. Here in Europe, it is totally banned because it can cause cancer, so our canned peas only contain peas, water and salt. I checked my can, and it contains 0.4% salt. 0.4% of 440 g is 1,76 g. Salt is not a liquid, so you have to look it up, but I remember specific numbers that I often use: 1 tbsp salt = 21 g, so 1 tsp = 7 g, so 1/2 tsp = 3,5 g. This is almost precisely twice as much as you use. It also means using the water in the can without adding extra salt. I also noticed that the can says 440 g net (after draining and rinsing). This is rather important information. Some cans list the total weight. Finally, I agree with @martyrose's comment below: use sesame, not olives. Sesame gives the dish some of the tahini taste needed to be more faithful to the original. But once again, thank you for being so inspirational. As can be seen from the above, you inspire me. Now I'm going to the kitchen to try out hummus, Tikki style. 🙂❤

[@bfelten1]

Now I'm really inspired, so I went all in and started from my bag of dried peas, should anyone be interested. That way, you don't have to put up with a cancerogenic additive that is there to prevent the peas from getting pale. If you want something other than pale hummus, try adding curry -- or turmeric if you don't like the taste of curry. To get 450 g: Rehydrate 150 g of peas for 24 hours in a microwave-safe bowl. The peas will absorb approximately twice their weight, so use a lot of water. Drain off most of the water after 24 hours (give or take), but leave enough to cover the peas well. Set your microwave oven to 350 W and the timer to 12 minutes. At a later time, I might explain how to calculate the needed power and time, but for now, you have to trust me. "I'll be back." After the 12 minutes, wait 6 minutes, open the oven and check the peas. The exact time depends on so many factors (original water, temperature, energy efficiency, and more) that it's all trial and error. If the peas are not soft to your liking, run it all for 6 more minutes and wait 3 minutes. Repeat as needed but with shorter and shorter times as you get closer to your preference. The idea behind using the micro is slowly approaching the desired result without over-cooking it. At least this is faster than the often hours-long times recommended when cooking them on the stove, right?

[@TikkiOOO]

Thank you bfelten for taking the time to write...I really appreciate it. In the future I will make a point to include metric measurements, you are right, most of the world is metric. Funny thing about measurements, I learned to cook under my Mom and Grandma, and neither of them measured anything. They measured with their hands and tasted, then adjusted. Even baking bread, my grandma would throw in more flour until the dough "felt right". She would tell me "here, touch it, that's how it should feel." One particular recipe I wanted so badly, I made my grandma stop and measure, until she got annoyed. That's just the way they cooked, and I'm often guilty of the same. But when publishing KZbin recipes, so that they can be replicated by the masses, I pledge to do a better job with my measurements and include metric measurements. As for the ingredients...the can is the quick and dirty way of getting Hummus in under 5 minutes. I'm going to look around and see if I can find some canned chick peas that have "cleaner" ingredients. Maybe imported from Europe. Thanks again for your input...oh and I have to try the sesame oil instead of olive oil.....thank goodness for the comment section, that's where I learn the most! Take care!

[@TikkiOOO]

Thanks so much for the instructions on using dried chick peas! It will take more than 5 minutes...its a trade off. Much appreciated!

[@bfelten1]

@@TikkiOOO Much of the old-school cooking is still around us. One such thing is the recommended oven temperatures. When using a wood stove, you get two different temperatures depending on what sort of wood you use: Hardwood (usually birch) 225 C Softwood (pine and fir) 175 C That's why so many recipes use one of those two settings, even though modern electric ovens can set the temperature to decimal precision (still Celsius, maybe quarters and eighths in the Fahrenheit world? 🙂).

[@bfelten1]

@@TikkiOOO Thank you for your kind words. This is just an excerpt from my upcoming cookbook about cooking with the micro. It may perhaps interest you and your readers that the same method works well with rice of any sort. There is no need to know whether it is basmati or jasmine (generally with different cooking times, but that is only because they need different times to rehydrate); you get perfect rice every time. Only this time, I know exactly how much water is needed-from long experience. Here is one of the few exceptions I make from weight over volume. Put 1 dl rice and 2 dl water in a bowl in the morning. Let rehydrate until the afternoon, then directly into the micro. Run for 12 minutes on 350 W. Wait 6 minutes, then fluff up the rice with a fork. That's all. Totally unattended cooking, and you can even taste what the rice really tastes like when we have not boiled away all the aromatics. 🙂

[@redtobertshateshandles]

I recently planted some Cumin seeds. They're tiny seedlings. I'm curious about the flavour of home grown Cumin.

[@TikkiOOO]

Thanks @redtobertshateshandles, I have never grown cumin for microgreens, that might be interesting. Let us know how it tastes!