{"id":38389,"date":"2024-11-06T14:45:32","date_gmt":"2024-11-06T13:45:32","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=38389"},"modified":"2025-07-12T13:22:43","modified_gmt":"2025-07-12T11:22:43","slug":"creamy-homemade-hummus-recipe","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/creamy-homemade-hummus-recipe\/","title":{"rendered":"Creamy homemade hummus recipe"},"content":{"rendered":"

Hummus<\/strong> is a delicious chickpea<\/strong> puree<\/strong>, prepared mainly with chickpeas, tahini (sesame paste), lemon and garlic.<\/p>\n

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 mezz\u00e9s, alongside baba ganoush and falafel<\/strong>. <\/a><\/p>\n

\"easy,<\/p>\n

Easy homemade hummus recipe<\/strong><\/span><\/div>\n

When preparing an appetizer dinner<\/strong> we automatically think of mezz\u00e9s: 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<\/strong><\/a>), and a tasty, spicy muhammara.<\/p>\n

I served it with pita bread, crunchy carrot and cucumber sticks, and nachos.<\/p>\n

These vegetarian dishes are really tasty, and everyone loved them!<\/p>\n

\"recipe<\/p>\n

Tips for making homemade hummus<\/strong><\/h2>\n

If you want your hummus to be as tasty and creamy as in the best Middle Eastern restaurants, follow these tips!<\/p>\n

Well-cooked chickpeas:<\/strong> 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.<\/p>\n

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.<\/p>\n

Use ice cubes:<\/strong> When blending hummus, gradually add ice cubes or cold water to obtain an airy, creamy texture. <\/p>\n

Measure the tahini carefully: <\/strong> 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.<\/p>\n

Greek yogurt :<\/strong>  If you want to add even more creaminess, add a little Greek yogurt. I don\u2019t use any, and I get a very, very creamy and delicious hummus.<\/p>\n

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The ingredients: <\/strong><\/h2>\n

NB: <\/strong>Find the printable recipe card at the end of the article.<\/span><\/p>\n