Hummus is a delicious chickpea puree, prepared mainly with chickpeas, tahini (sesame paste), lemon and garlic.
Not only delicious but also rich in nutrients and protein, this dip or spread is very popular in Lebanon and Syria. Now a worldwide must, hummus is one of the most famous mezzés, alongside baba ganoush and falafel.
When preparing an appetizer dinner we automatically think of mezzés: simple to prepare, balanced and delicious. This weekend, I prepared some dips for our party that were a hit: a creamy hummus topped with olive oil, paprika, cumin, a few whole chickpeas and a little chopped parsley, a moutabal ((also known by many as baba ghanouj), and a tasty, spicy muhammara.
I served it with pita bread, crunchy carrot and cucumber sticks, and nachos.
These vegetarian dishes are really tasty, and everyone loved them!
Table of Contents
Tips for making homemade hummus
If you want your hummus to be as tasty and creamy as in the best Middle Eastern restaurants, follow these tips!
Well-cooked chickpeas: This is the main ingredient, and the softer they are, the smoother the hummus will be. If you opt for dried chickpeas, soak them the day before in three times their volume of water before cooking. Cook them long enough: about 1 hour in a pressure cooker, or 1.5 to 2 hours in a stewpot over medium heat.
You can also opt for quality canned chickpeas. If they’re not tender enough, cook them for a further 20 minutes. For an even smoother texture, and if you have a little time, remove as much skin as possible from the chickpeas after cooking.
Use ice cubes: When blending hummus, gradually add ice cubes or cold water to obtain an airy, creamy texture.
Measure the tahini carefully: Tahini is the key ingredient for a rich and flavorful hummus. Taste and adjust to your liking. It adds a creamy texture and a unique sesame flavor.
Greek yogurt : If you want to add even more creaminess, add a little Greek yogurt. I don’t use any, and I get a very, very creamy and delicious hummus.
The ingredients:
NB: Find the printable recipe card at the end of the article.
- 300 g (10.6 oz) dried chickpeas about 600 g (21.2 oz) cooked or canned
- 115 g (4 oz) tahini (sesame paste, more or less to taste)
- 65 ml (2.2 oz) fresh lemon juice (more or less to taste)
- 1 to 2 cloves garlic (to taste)
- 3 ice cubes (60g) (2 oz) or cold water (adjust to obtain a smooth, creamy consistency)
- 2 tablespoons cold water (which I used with the ice cubes)
- Salt to taste
- 2 pinches pepper
- 2 tablespoons olive oil
To garnish
- 125 g (4.4 oz) unpeeled chickpeas taken from 600 g (21.2 oz )
- Olive oil
- Paprika
- cumin
- Sumac (optional)
- Espelette pepper (optional)
- Fresh parsley
Preparation steps :
The day before, rinse the dried chickpeas under cold water. Place them in a large bowl and cover with water (about three times their volume). Soak for 8 to 12 hours.
Cooking chickpeas :
1. The next day, drain and rinse again. Place in a pressure cooker or a stewpot and cover them with water. Close the pressure cooker or cover the stewpot, then bring to the boil. Cook for 45 minutes to 1 hour in a pressure cooker, or 1 to 1.5 hours in a stewpot, until tender. The pressure cooker reduces cooking time.
2. Once the chickpeas are cooked, drain and leave to cool slightly. Remove 125 g (4.4 oz) for the garnish and peel the rest for a smoother texture.
You can remove the skin from only part of the chickpeas, or use them with their skin on. In this case, use a powerful blender like the Thermomix or blend longer to refine the puree properly.
How to make the hummus :
1. In a blender, add the cooked and peeled chickpeas, half the tahini, half the lemon juice, the garlic and the 2 tablespoons of cold water.
2. Blend for 2 to 4 minutes, then add the remaining tahini and lemon juice, adjusting to taste.
3. Continue blending, then check texture. Then add the ice cubes one at a time, stopping the blender to check the consistency.
Note: Add ice cubes and/or cold water in stages to obtain a creamy hummus without liquefying it.
4. When you have achieved the right texture, add salt to taste.
5. Transfer the hummus to a serving plate. Make a slight well in the center, leaving the center raised.
6. Place the reserved chickpeas in the center and generously pour olive oil around them. Garnish with paprika, cumin and fresh parsley, if desired. Sprinkle the chickpeas with a little sumac or Espelette pepper.
7. Serve with pita bread, nachos or breadsticks and/or crunchy vegetables.
Hummus storage:
Refrigerator (3 to 4 days): Place the hummus in an airtight container and drizzle a little olive oil over the top.
Freezer: Divide into portions and place in containers or freezer bags. To defrost, leave in the fridge overnight. Whisk well before serving, and add a little water or Greek yogurt if the texture seems too thick.
Creamy homemade hummus recipe
INGREDIENTS
- 300 g (10.6 oz) dried chickpeas about 600 g (21.2 oz) cooked or canned
- 115 g (4 oz )tahini (sesame paste, more or less to taste)
- 65 ml (2.2 oz) fresh lemon juice (more or less to taste)
- 1 to 2 cloves garlic to taste
- 3 ice cubes 60g (2 oz) or cold water (adjust to obtain a smooth, creamy consistency)
- 2 tablespoons cold water which I used with the ice cubes
- Salt to taste
- 2 pinches pepper
- 2 tablespoons olive oil
To garnish
- 125 g (4.4 oz) unpeeled chickpeas taken from 600 g (21.2 oz )
- Olive oil
- Paprika
- cumin
- Sumac optional
- Espelette pepper optional
- Fresh parsley
PREPARATION
- The day before, rinse the dried chickpeas under cold water. Place them in a large bowl and cover with water (about three times their volume). Soak for 8 to 12 hours.
Cooking chickpeas :
- The next day, drain and rinse again. Place in a pressure cooker or a stewpot and cover them with water. Close the pressure cooker or cover the stewpot, then bring to the boil. Cook for 45 minutes to 1 hour in a pressure cooker, or 1 to 1.5 hours in a stewpot, until tender. The pressure cooker reduces cooking time.
- Once the chickpeas are cooked, drain and leave to cool slightly. Remove 125 g (4.4 oz) for the garnish and peel the rest for a smoother texture.
- You can remove the skin from only part of the chickpeas, or use them with their skin on. In this case, use a powerful blender like the Thermomix or blend longer to refine the puree properly.
How to make the hummus :
- In a blender, add the cooked and peeled chickpeas, half the tahini, half the lemon juice, the garlic and the 2 tablespoons of cold water.
- Blend for 2 to 4 minutes, then add the remaining tahini and lemon juice, adjusting to taste.
- Continue blending, then check texture. Then add the ice cubes one at a time, stopping the blender to check the consistency.
- Note: Add ice cubes and/or cold water in stages to obtain a creamy hummus without liquefying it.
- When you have achieved the right texture, add salt to taste.
- Transfer the hummus to a serving plate. Make a slight well in the center, leaving the center raised.
- Place the reserved chickpeas in the center and generously pour olive oil around them. Garnish with paprika, cumin and fresh parsley, if desired. Sprinkle the chickpeas with a little sumac or Espelette pepper.
- Serve with pita bread, nachos or breadsticks and/or crunchy vegetables.
Notes
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