The recipe itself only consists of boiling chickpeas, firing up the oven to heat up your insect powder (we for example used buffalo worm powder from Insec2Eat that needs to heated up for about 15 minutes in the oven before use), and then letting the food processor do the work. You literally don't need a single knife to do your own tasty and homemade hummus. That said, we want to leave you with a couple of pro tips to even further improve or spice up your hummus below.
Upgraded Homemade Hummus
If you cut out not only meat but also cheese, hummus all of a sudden becomes one of your best friends in life. As a dip for your veggie snack, spread on bread or a sauce for a wrap with falafel or veggies: hummus saves the day. Needless to say that hummus has become very popular recently and because of this a lot of variations popped up in the regular supermarket: sun-dried tomato, pumpkin, spicy, garden herbs, beetroot, and the list goes on and on. Regardless of the many options out there, we also sometimes look for something different and out-of-the-ordinary. That is exactly where this hummus varation comes into place as we can assure that you will not find in your local (or any) supermarket.
- 25 grams of insect flour or whole insects
- 1 can of chickpeas (400 grams)
- 1 tsp of baking soda
- 5 tbsp of lemon juice
- 2 - 4 cloves of garlic
- 8 tbsp of tahini
- 2 - 4 tablespoons of ice-cold(!) water
- Cumin, (smoked) paprika, salt, chili flakes, parsley to taste
- 1 tbsp of olive oil
- Cook the chickpeas with a teaspoon of baking soda for about 20 to 30 minutes until mushy, then rinse and drain them
- Depending on your insect product of choice, fry or heat it up in the oven while the chickpeas are cooking
- Puree the garlic, lemon juice and a teaspoon of salt and let this mixture soak in for about 10 minutes
- Add all the other ingredients to the food processor
- Now put that machine to work and puree for a couple of minutes until you have the smoothness you desire. Check your hummus while processing a couple times for texture and taste. Add another tablespoon of water if too thick, or some chili if not spicy enough for example.
- Taste, season, garnish and serve!
- There are a couple of ways to use chickpeas when you're doing hummus. Using canned chickpeas is by far the easiest and the biggest time-saver, as you don't need to cook them overnight. To get the best texture out of canned chickpeas you can do two things: either get frustrated for about 20 minutes removing the skin of every single chickpea or boiling them for 20 minutes with a teaspoon of baking soda, after which the skin is loose. We always go with the second option, but feel free to choose otherwise.
- Another variation you will definitely not find in the supermarket but is worth trying: hummus made with peanut butter instead of tahini. Make sure you get peanut butter that is 100% made out of peanuts if you try this version as it resembles the oiliness of tahini. Peanut butter and buffalo worms also go very well together, so definitely switch the one for the other every now and then to add another variation of hummus to your pantry.
- Getting your hummus as creamy as the professionals can be done without actually being a professional. When it comes to hummus, this means using ice-cold water and olive oil as you go along processing all of the ingredients together. While the food processor is doing its work, you have to check the consistency of your hummus regularly. Too thick? Add a tablespoon of ice-cold water. Have a go at it with the water first, but a little bit of olive oil also helps - although the tahini also contains a good amount of oil already so don't overdo it.