this post was submitted on 24 Jun 2023
2 points (75.0% liked)

CheapHealthyFood

909 readers
1 users here now

This is a place to share ways to eat inexpensively - whether that's with recipes, finding coupons, or preservation techniques like freezing or pickling.

PLEASE NOTE: What is considered "healthy" or "cheap"? This will differ for every person. Please take this into consideration when reading and commenting.

All nutrition suggestions/advice should be taken with a grain of salt, as it's best to consult with a medical professional and/or reflect on your own personal eating habits and budget prior to taking advice from friendly strangers on the internet.

Diet- or budget-shaming will not be tolerated. Some people may prefer organic food, others may have food intolerances, some may be vegan, vegetarian, or keto.

Bottom line: be kind, considerate, and aware of advice from strangers on the internet.

Thank you!

founded 1 year ago
MODERATORS
Raindrop@lemmy.world
2
DIY Hummus (lemmy.world)
submitted 1 year ago by tallwookie@lemmy.world to c/cheaphealthyfood@lemmy.world
1 comments fedilink hide all child comments
 

just something I like to make occasionally, usually on the weekend when I'm not in a hurry

  • 2 cups dried chickpeas, soaked for a minimum of 6 hours

  • 1/2 cup olive oil (doesnt have to be expensive though it should be noted that higher quality olive oil will taste better - I use a Spanish oil blend when I make hummus)

  • 1/3 cup tahini (I prefer a toasted/roasted tahini, raw tahini has a meh sort of flavor)

  • 2 tbsp garlic powder

  • 1 tbsp onion powder

  • 1 tbsp shawarma powder

  • salt to taste (use a good quality salt, not iodized table salt - I prefer Maldon sea salt flakes)

  • 1 tbsp roasted sesame oil

add sesame oil to the pressure cooker, add chickpeas, and just enough water to cover. pressure cook the chickpeas for 18 minutes at pressure, remove from heat & wait 10 minutes, then manually release any pressure & drain.

  • I use a Hawkins 3L stovetop pressure cooker, if you're using an instapot then maybe look up instructions for it

blend (or use a food processor) chickpeas, tahini, spices. slowly drizzle oil in over 1 to 2 minutes. it really depends on how oily you like your hummus.

keeps for a few days in the fridge, generally doesnt last that long for me, i usually eat it up quick. tasty w/ DIY naan.

top 1 comments
sorted by: hot top controversial new old
[–] ikilledlaurapalmer@lemmy.world 1 points 1 year ago

If you like more zip in your hummus, using citric acid powder (found in the canning aisle) can kick it up a notch without increasing the amount of liquid you might use from lemon juice.