Hummus is an Arabic recipe originated in Egypt that consists in a mixed chickpea cream. In its most classic version it is mainly prepared with lemon juice, tahini (sesame sauce) and garlic. It is also seasoned with paprika and olive oil. This dish fits perfectly as a starter in any lunch or dinner, as an accompaniment for meat or fish, and even as a snack to spread on toast or on warm pita bread.
Today, it is very easy to find prepared hummus in supermarkets. However, the recipe is so simple that it is worth spending a few minutes of your time preparing it at home. Do you dare to try it?
Recipe note
Hummus
Equipment
- Beater
Ingredients
- 400 grams cooked chickpeas
- 2 tbsps tahini
- 3 tbsps sesame oil or olive oil
- 1 clove garlic
- 1 lemon to squeeze for juice
- 1/2 tsp cumin
- Paprika
- Salt
Instructions
- Pour the cooked chickpeas together with the tahini, the peeled garlic clove, a pinch of salt and the cumin into the beater glass. Next, beat until you get a homogeneous mass.
- Now add the lemon juice, the cumin, a dash of oil and half a teaspoon of salt, and beat it again.
- Finally, serve in a bowl and reserve in the fridge until it is consumed. And when it is time to put it on the table, sprinkle a little paprika and pour a splash of oil on top (much better if you use olive oil).
Notes
- DIFFICULTY: very easy
- BUDGET: low
Recomendations
When mixing the ingredients with the blender it is important to note that the dough needs to acquire a creamy texture. That is why if you notice that the mixture has become too thick or pasty, you can add a little more lemon juice or, failing that, a little water. On the contrary, if you notice that the mixture is too liquid, add a tablespoon of chickpeas and half a teaspoon of tahina to make it creamier again.
If you do not find tahini in your supermarket, or you prefer to make it homemade, you should know that it can be done very easily and quickly. To make the recipe we only need 200 grams of sesame seeds and 50 ml of olive oil (it is also possible to use the same amount of water instead). And it consists of crushing both ingredients well until obtaining a homogeneous dough.
Both options are equally valid. Just remember if you are going to use canned chickpeas that they should be passed through water with the help of a drain. This will help cleaning them and removing the impurities. Conversely, if you are going to use uncooked chickpeas, they should be left to soak the night before and cook the next day.
Although it is recommended to eat it once prepared, the hummus can be stored without any problem in the fridge for two or three days. When you use it again, just remember to stir the mixture to recover its original appearance. However, it is very important to cover the hummus with a plastic wrap while it is in the fridge to help it not lose its properties or taste.
You can also present this dish with dried fruit on top, such as almonds, chia, pine nuts or walnuts. It is also very typical to adorn hummus with chopped parsley on top.
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I just encountered the most delicious and easy to prepare recipe in this web. Thanks.