Hummus is a naturally vegan spread that is very easy to make and versatile to use. I’ve created my own version of the classic hummus and then also experimented with different variations. I really like the result that I’ve got with substituting part of tahini with peanut butter.
The secret to a creamy hummus is cooking chickpeas in water with baking soda for 20 min. Chickpeas will become mushy in that time and their outer skin will soften. Then all you have to do is just blend everything together in a silky spread.
Spread hummus on a piece of bread, serve it with some vegetables for a quick snack or as part of a meze with tabbouleh salad, fattoush salad, falafel, baba ganoush, tahini sauce, tahini and carob molasses and pita bread.
Hummus (V, GF)
This super creamy hummus is a perfect snack or addition to other dishes. Try it with raw vegetables, in a sandwich, as part of a Lebanese meze or anywhere else you desire. Make a classic hummus or try a different version made with peanut butter.
Ingredients
For smooth hummus:
- 1/2 tsp baking soda for boiling chickpeas
Classic hummus:
- 1 can chickpeas without the liquid (around 240g after discarding the liquid)
- 72 g (1/4 cup) hulled tahini
- 22.5 ml (1 1/2 tbsp) freshly squeezed lemon juice
- 1/3 tsp salt or to taste
- a pinch of ground black pepper
- 1/2 tsp ground cumin
- 30 ml (2 tbsp) ice cold water
Peanut butter hummus:
- 1 can chickpeas without the liquid (around 240g after discarding the liquid)
- 36 g (2 tbsp) hulled tahini
- 36 g (2 tbsp) peanut butter
- 22.5 ml (1 1/2 tbsp) freshly squeezed lemon juice
- 1/4 tsp salt or to taste
- a pinch of ground black pepper
- 1/2 tsp ground cumin
- 30 ml (2 tbsp) ice cold water
Instructions
- Open a can of chickpeas and discard the liquid or reserve it for some other use. Put chickpeas in a pot, add baking soda and water so that the water is a few cm above the chickpeas. Bring to a boil and boil for 20 min. Be careful that the liquid doesn't spill and lower the heat if necessary.
- Drain the chickpeas through a sieve, discarding the water. Splash chickpeas with fresh water.
- Put chickpeas into a blender and mix into a puree. Add all other ingredients into a blender and mix again.
- For peanut butter hummus add peanut butter to the other ingredients and then blend well.
- Top your chosen hummus with a drizzle of olive oil, a dash of smoked paprika, chopped parsley and some cooked chickpeas.
- Serve hummus as a snack with some vegetables (carrots, cucumbers, peppers, radishes, olives), as part of a meze with other dishes (tabbouleh salad, fattoush salad, baba ganoush, falafel, pita bread) or spread it on a piece of bread.
Notes
*Use hulled tahini as it’s much better in taste than unhulled which is more bitter. Use tahini brand that you like as the taste can be quite different across the brands. You can find which brand I use here.
*Check my recipes where I use aquafaba (liquid from a can of chickpeas): nut roll (potica), tiramisu.
*Tip to get that super smooth hummus by boiling chickpeas with baking soda was taken from Cookie and Kate. Tip for using ice cold water taken from Rainbow Plant Life.
*Nutrition facts calculated for a classic version of this recipe.
Nutrition
Serving: 1servingCalories: 356kcalCarbohydrates: 31gProtein: 15gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gSodium: 445mgPotassium: 171mgFiber: 8gSugar: 1gVitamin A: 32IUVitamin C: 4mgCalcium: 159mgIron: 4mg
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