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 this classic spread which is incredibly creamy and tastes really 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.
There are many options how you can use hummus. You can simply serve it with some vegetables for a quick snack, you can spread it on bread and make it part of a sandwich. You can put it in a falafel wrap but my favourite way is to make it part of a Lebanese meze with other amazing dishes: tabbouleh salad, fattoush salad, falafel balls, baba ganoush, tahini sauce, tahini and carob molasses and pita bread.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious chickpeas recipes:
Hummus (V, GF)
Ingredients
For smooth hummus:
- 1/2 tsp baking soda for boiling chickpeas
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
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 cold 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.
- Serve hummus as a snack with some vegetables (carrots, cucumbers, peppers, radishes, olives), as part of a Lebanese meze with other dishes (tabbouleh, fattoush, baba ganoush, falafel balls, pita bread, tahini sauce, tahini and carob molasses) or spread it on a bread.
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