How much do you love hummus? Have you ever made it yourself? Learn how to make the best hummus and you’ll never have to buy it again in a shop. This homemade hummus is creamy and rich in flavour. It is so delicious, I could eat it directly with a spoon.
If you are not familiar with hummus yet, hummus is a healthy chickpea dip or spread. This vegan recipe consists only of healthy ingredients, which you can easily find at every supermarket. Hummus is usually served as an appetizer, but I love it either as a snack or also for lunch. It has Levantine origins and just like Baba Ganoush, it’s an Oriental speciality.
The base of this creamy spread is a chickpea pureé. Mmmm, this already sounds great to me. You can use canned chickpeas or, like me, cook the dry ones. This process (described further on) is a little longer. In fact, it requires at least 10 hours soaking ( I suggest doing it overnight), cooking and “peeling”. Shortly said, you have to have patience. Wink.
Moreover, by cooking the chickpeas you don’t need to worry overcooking them. That’s actually a good thing. Overcooked chickpeas are great for a creamy consistency. On the contrary, canned chickpeas can be often not cooked enough and still hard. Consequently, your hummus will result not so smooth as you would like. And, the canned ones still have the “skin” on. That can be really annoying when found in hummus. Not enjoyable at all.
Give to the Hummus a lovely note with Tahini paste
Along with the chickpeas, comes this flavourful paste, Tahini. Tahini is a sesame paste, which gives that nutty and tangy note to your hummus. The amazing thing is, that you can make this paste at home as well. I made my first own Tahini paste when making Baba Ganoush. You can make it in advance and then keep it in the fridge for some days.
Furthermore, let’s not forget also other important ingredients that make this hummus complete. Try to use a good quality olive oil, fresh lemons and garlic. Garlic gives that spicy kick, while the lemon adds the fresh note. The result is simply amazing!
If you decide for the long way, which is to cook the chickpeas, soak them first. Put the dry chickpeas in a bowl, cover them with water (maybe you’ll have to add more after some hours) and leave to soak for at least 10 hours or overnight. The chickpeas will double in size.
Then transfer them in a pot, cover with water, add one to two teaspoons of baking powder and cook for about one hour. Baking powder will help to remove the “skin”. Maybe not all of the chickpeas are going to be skinless, therefore you’ll need to do that, by pinching each of them between your fingers. Once every single chickpea is “clean”, it is time to make the best hummus of your life.
Ingredients for hummus:
- 500 g dry chickpeas (soaked, cooked, peeled)
- 2 tsp baking powder
- 4 garlic cloves
- 2 lemons (juice)
- 20-30 ml olive oil
- 1 tsp paprika powder
- 4 Tbsp Tahini paste
- about 100 ml ice-cold water
- salt
- red bell pepper (optional)
- small silver onions (optional)
In a blender, combine garlic, chickpeas, lemon juice, olive oil, paprika powder and tahini paste. Blend for 20 seconds. You might help yourself also with a spatula or a wooden spoon since the mixture is going to be quite dense.
Then start adding, little at a time, the cold water. You will see how the texture will change. Blend until smooth and creamy. Season by tasting and you are ready to serve your homemade hummus.
Hummus; creamy, quite thick and delicious spread goes great with some fresh baked Naan bread. I also love to dip in with fresh raw vegetables like carrots, celery, bell pepper or cauliflower. Simply delicious! Hummus is not only a great snack idea but a wonderful lunch as well. Give it a go and try this hummus recipe. Try to add your spices to it and enjoy it with your family and friends. Be creative and play with your kids. Create this lovely bell pepper octopus. They will love this fun food dish.
Enjoy!
PS
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
