How To Make Hummus Without A Food Processor


Hummus is one of the easiest foods in the Middle East, and it’s so simple that even most kids can make it themselves. Prepare hummus on its own. And while most people use a food processor to make hummus at home because it’s quick, easy, and convenient, what do you do if you don’t have one?

The good news is that you are not out of luck. The truth is that not many kitchens are equipped with a food processor in the Middle East but hummus is prepared and eaten there every day.

In fact, when you stop to think about it, chickpeas were prepared and consumed in ancient Egypt long before the standard food processor was invented!

So, residents of small dorms and college dorms, do not eat. Using a food processor results in a creamier mixture, but without one, you’ll have thicker, richer chickpeas that will still be rich in flavour.

How To Make Hummus Without A Food Processor
How To Make Hummus Without A Food Processor?

Read Also: How to Grind Nuts with a Food Processor- 4 easy steps

Ingredients to Make Chickpeas without a Food Processor

This is just a basic hummus recipe. Start with a good base and add what you like! 

Need some inspiration? 

Check out dozens of hummus recipes below for some “Hummuspiration”!

Hummus recipes:

Here are some delicious chickpea recipes that will add variety and flavour. Most can be made without using a food processor, but remember that it may be thicker or more flavorful.

  • 1 16 ounces of chickpeas or garbanzo beans.
  • 1/4 cup liquid chickpeas.
  • 3-5 tablespoons lemon juice (according to taste).
  • 1 1/2 tablespoons tahini.
  • 2 garlic cloves, peeled and chopped.
  • 1/2 teaspoon salt.
  • Two tablespoons of olive oil.
Ingredients to Make Chickpeas without a Food Processor
Ingredients to Make Chickpeas without a Food Processor

Use a blender: A blender will be the next best thing for a food processor. Put all ingredients in a blender and mix. Just remember to put your thickest ingredients first, like hummus and tahini. 

Otherwise, a blender, unless you have the commercial-grade version, may have trouble blending everything.

Read Also: Top 5 Best Blenders For Smoothies On Amazon: The Must Buy Amazon Blender

Mortar and Pestle: Using a mortar and pestle is the “old school” way to make hummus, but it works. Just be prepared to put a little elbow grease in it! For those unfamiliar, a mortar and pestle are two bowls (mortar) and beaters (beetles) on objects used to grind foods, such as seeds, herbs, and spices.

Microwave: Yes, you can microwave your chickpeas. The microwave makes chickpeas easier to mash with a fork. Before mixing the ingredients, place the chickpeas in a microwave-safe bowl and heat them up for 30 seconds. Drain them, but keep the liquid as you may need it in case the chickpeas are too thick. After mashing, add tahini and all remaining ingredients. If it’s still too thick, add 1 tablespoon of the drained chickpea liquid sometimes until you get the consistency you want.

If all else fails, you can always buy basic hummus at the grocery store and add the spices and vegetables you want. Popular choices are garlic, jalapeno peppers, and sun-dried tomatoes.

But first, try preparing it yourself because you will definitely taste it.

The Best Way to Make Hummus with Ice and Lebanese Tahini at Home

The hummus dish with tahini is famous in the Levant on the Arab table. It is served as an appetizer and is loved by all ages, adults, and children. The Lebanese hummus tahini consists of chickpeas, tahini, vegetables, a group of spices, and last but not least, lemon juice.

Hummus with Tahini
Hummus with Tahini

What distinguishes the method of making Lebanese tahini hummus is that it is easy to prepare and rich in proteins, fibre, and omega 3 in addition to its distinctive taste.

  • Preparation time: 5 minutes.
  • Cooking time: 15 minutes.
  • Total time: 20 minutes.
  • Yield: 8 people.
  • Calories: 176 calories.

How to Make Hummus with Tahini?

  • 3 cups (200 grams) of peeled boiled chickpeas (1 to 1 1/4 cups of dry chickpeas or of high-quality canned chickpeas).
  • 1 to 2 minced garlic cloves.
  • 3 to 4 ice cubes.
  • 1/3 cup (79 g) tahini.
  • ½ teaspoon salt.
  • Juice one lemon.
  • Hot water (if needed).
  • Extra virgin olive oil.
  • Sumac.


How to Make Hummus at Home?

Hummus Method :

1. If you are using dry chickpeas,  take 1 cup of dry chickpeas and leave them in water for soaking (overnight) and cooking (for 2 hours).
Then, drain the chickpeas and put them in a medium-sized saucepan. covered with water. Bring to a boil, then simmer over low heat for an hour and a half to two hours. You will get about 3 cups of cooked chickpeas.
If you are using ready-made canned chickpeas, let them boil for 20 minutes in plenty of water to help soften them more.

How to Make Hummus at Home
How to Make Hummus at Home?


2. 
 Cover the cooked chickpeas with hot water and add half a teaspoon of baking soda. Leave it on for a few minutes. Take a handful of chickpeas and rub them under running water to remove the peel. Let the chickpeas cool completely before using.


3
.  Dry the chickpeas well and then put them in a large food processor. Mash it until the chickpeas turn into a fine, powder-like paste.


4.  While the food processor is running, add 2 ice cubes, tahini, salt, and lemon juice. Mix for about 4 minutes. Check if the consistency is too thick, then slowly add a little hot water. Mix until you reach the desired silky smooth consistency. At this point, you can cover the ready-made ground chickpeas and refrigerate them for an hour or so before serving.


5
.  Spread the Lebanese chickpeas in a serving bowl and add a large amount of extra virgin olive oil. Add a little hummus to the centre, if you like. Sprinkle sumac on top. Enjoy warm pita bread and your favourite vegetables.

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Lunch value 

% Daily Value:

  • Calories 176
  • Total fat 8.7 g 11%
  • Saturated fat 1.2 g
  • Trans fats 0 g.
  • Sodium 153.2 mg 7%
  • Total Carbs 19.4 g 7%
  • Sugars 3.1 g.
  • Protein 7.2 g 14%.


How to Make Hummus at Home for Breakfast?

1Soak chickpeas in water overnight or for at least 8 hours. Cover chickpeas with about 2 inches of water. The chickpeas expand as they soak, so be sure to use a bowl large enough to soak. Before cooking chickpeas, drain the water and rinse.

How to Make Hummus at Home for Breakfast
How to Make Hummus at Home for Breakfast?


2. Stovetop method: Transfer the soaked chickpeas to a large saucepan or small saucepan. Cover chickpeas with water by 2 inches. Add garlic, bay leaves, and salt. Bring the water to a boil, then reduce the heat slightly and simmer for 20 to 25 minutes for firmer chickpeas, and 40 to 50 minutes for soft chickpeas.


3. The slow cooker method: Transfer the soaked chickpeas and cover them with 6 cups of water, garlic, bay leaf, and salt to a slow cooker. Cook on high heat for 4 hours or on low heat for 8 hours.


4. Instant pot method: Transfer the soaked chickpeas and put 4 cups of water, garlic, bay leaf, and salt into a quick pressure cooker. Set it to manual mode, and cook on high pressure for 12 to 15 minutes, depending on whether you want it to get firmer or softer. If you cook it for 12 minutes, you will get a slightly crispier chickpea; 15 minutes is close to the consistency of canned chickpeas. Once the cooking time is up, let the pressure release naturally for 10 minutes. Then release any remaining pressure and open the cap. If you are using unsoaked chickpeas, you will need to cook the chickpeas for 25 to 30 minutes. Let the pressure come out naturally.

How to Make Chickpeas without Tahini?

Quantities:

How to Make Chickpeas without Tahini
How to Make Chickpeas without Tahini?


1. Gather the ingredients.

2. In a food processor, blend all ingredients together until smooth and creamy.

3. Serve immediately with Arabic bread, pita chips, or vegetables.

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