Hummus is a naturally vegan spread that’s very easy to make and versatile to use. In Cyprus where I live hummus is often on the menu in restaurants so I got acquainted with it very well. I’ve created my own version of the classic hummus which is creamy and tastes delicious. Chickpeas, tahini and lemon juice are perfectly balanced in my hummus so that no ingredient dominates over the others.
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 into a silky spread.
Spread hummus on bread, serve it with some vegetables for a quick snack or as part of a Lebanese meze with tabbouleh salad, fattoush salad, falafel balls, baba ganoush, tahini sauce, tahini and carob molasses and pita bread.
More delicious chickpeas recipes:
- Chana Masala
- Not So Traditional English Breakfast
- Roasted Red Pepper Hummus and Raw Beetroot Hummus
- Sautéed Leafy Greens and Beans
Hummus (V, GF)
For smooth hummus:
- 1/2 tsp baking soda for boiling chickpeas
- 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
- 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 along with all other ingredients into a blender and mix into a silky spread.
- Top your hummus with a drizzle of olive oil, a dash of smoked paprika, chopped parsley and some cooked chickpeas.