Originally from Middle East, hummus is a vegan spread generally used as a dip with toasted pita bread. We can easily say that it is one of the best chickpea recipes known worldwide. In Arabic hummus means ‘chickpeas’ and obviously they are the main ingredient along with tahini, garlic, lemon juice and extra virgin olive oil. It is so popular that it can be easily found in different flavours. The ones I know and I’ve tried so far are with chilli peppers, roasted peppers, caramelised onions, pesto, lime and coriander and I’m sure there are so many more to be discovered out there.
As I do with other international recipes, one day I asked myself: how to make hummus at home? I took a packet of plain hummus, read the ingredients and after a couple of attempts I made my own homemade hummus. It’s so easy and extremely quick to make, especially if you use pre-cooked chickpeas in a tin. I haven’t still tried it using chickpeas cooked by myself as it would take a while, but I’m pretty sure there will be an improvement in its taste. As the original recipe require tahini, a paste made from ground sesame seeds, and my aim is “easy and quick”, I skipped this step and added sesame seeds instead. The result was marvellous. Soon I will try to make it by adding different ingredients so I can enjoy other homemade versions of it. It’s pointless to mention its healthy qualities… the ingredients themselves say it all. But now let’s find out how to make our homemade hummus…
- 1 tin pre-cooked chickpeas
- 1 medium lemon
- 2 or 3 medium garlic cloves (it depends how much you like garlic)
- 4 spoons sesame seeds
- 10 spoons olive oil
- 1/2 teaspoon sea salt
- Remove the salted water in the tin and rinse well the chickpeas. Drain as much as possible.
- Put the chickpeas in a blender along with the lemon juice and all the other ingredients.
- Blend until you get a smooth spread. If necessary, shake the blender if the blades spin freely without the mixture.
- Serve on toasted bread and topped with chopped tomatoes and basil (see picture above) or as a classic dip topped with olive oil and sprinkled smoked paprika using breadsticks or carrot and celery sticks.
- Keep in the fridge for few days in a bowl covered with cling film.