Low amine hummus is delicious, and ridiculously easy.
Have you been buying tiny containers of hummus at the store for $4 – $6? You’ve been overpaying. By a LOT. You can fill that same container of store-bought hummus with homemade humus for about 40 cents… If even that.
In addition to that, store-bought hummus is full of amines. Often, they use high amine ingredients such as lemon juice, olive oil, roasted peppers, MSG, and worse. Making a low amine hummus is both easy and much better for your amine-free lifestyle.
Serves: 10+ hungry people
Time to Cook / Prep: 15 minutes (minus the 5 hour simmer)
1 1/2 C dried chickpeas / garbanzo beans
1/2 C tahini
8 cloves garlic
1 tsp ascorbic acid
1/4 C dried or finely minced parsley
1 C water
1/4 C safflower oil
1/2 – 2 tsp salt, to your taste
- Start this process early, it takes a while.
- Sift through chickpeas to make sure there are no stones or grit that made it in the batch.
- Fill a large pot with water and add chickpeas. Turn to high, bring to a boil, then reduce to warm/low, or a low simmer.
- Let them cook for about 4 hours, or until they are completely tender. If there is any grittiness or hard spots left in the chickpeas, the hummus will end up tasting chalky/gritty. We left the roommate home to make sure we didn’t burn down the house and did errands while the chickpeas did their thing.
- Drain chickpeas.
- Add garlic, tahini and chickpeas to a food processor. The chickpeas should come up to the top of the food processor. Add water, oil, salt, and ascorbic acid (or lemon juice).
- Start processing. Add water, little bits at a time, as necessary to keep hummus moving in the food processor.
- Hummus should achieve a creamy, smooth consistency. Taste, and adjust salt and citrus as necessary. Add parsley and blend until mixed in.
- Serve hummus with flatbread or some other “scooping” food, and garnishwith parsley and a drizzle of oil over the top.
- You can alter this recipe by adding more garlic, taking garlic out, adding carmelized onion, roasted peppers, fresh jalapeno, roasting garlic, or anything else that sounds tasty to you.
- Store in fridge or give to friends.
- Do not freeze hummus. Defrosted hummus is just about the weirdest thing ever. Trust me, I’ve tried it. Twice.
- Also… Please don’t use canned garbanzo beans. The flavor and texture is all wrong. Plus, canned beans are higher in amines.
Very Low Amine: garbanzo beans / chickpeas, garlic, ascorbic acid, parsley, water, salt
Low Amine: safflower oil
Very High: tahini (if you want to reduce the amine content further, you can reduce the amount of tahini in the hummus, but it does affect flavor. I have not found a good sesame substitute yet. If you know of one, please let me know!)