Hummus is a typical Middle Eastern preparation that is currently enjoying great success. If you want to make some, first determine if you have time to soak and cook dry chickpeas. After preparing them in this way, mix them with garlic, tahini and seasonings. If you are looking for a faster recipe, drain canned chickpeas and mix them with garlic, tahini and lemon juice. Pour a drizzle of olive oil over the mash and serve with pita breads or raw vegetables.
Make traditional hummus
For 600 g
- 200 g of dried chickpeas
- A teaspoon and a half of baking soda
- Water as needed
- One medium garlic clove
- 100 g tahini
- Half a teaspoon of salt (or more if needed)
- 2 tablespoons of fresh lemon juice (or more if needed)
- Extra virgin olive oil for garnish
- Ground paprika or sumac for garnish
Make Hummus Quickly
For 300 g
- A 400 g tin of chickpeas
- 3 tablespoons extra virgin olive oil
- 3 tablespoons of tahini
- A tablespoon and a half of lemon juice (or more if needed)
- A small clove of garlic
- A teaspoon of salt
- Half a teaspoon of finely ground black pepper
Method 1 of 2: Make traditional hummus
Step 1. Soak the chickpeas
Immerse them in water and let them soak overnight. Pour 200 g of dried chickpeas into a large bowl and add enough water so that they are at least 5 cm below the surface. Let them soak at room temperature overnight.
If you are short on time, put the chickpeas in a large saucepan and immerse them in boiling water. Let them soak for an hour
Step 2. Drain the seeds
Put a large colander in the sink and pour the rehydrated chickpeas inside. Then dab them with absorbent paper or a kitchen towel to dry their surface.
Step 3. Detach the skins
Heat the chickpeas with the baking soda for 3 min. Pour them into a large saucepan and sprinkle with a teaspoon and a half of baking soda. Stir them to distribute the powder evenly. Heat the pot on the stove over medium heat until the seeds are heated through.
The baking soda will help the skins come off so that the hummus is smooth
Step 4. Add water
Pour enough water into the pot so that the seeds are at least 2 inches below its surface. Heat the container over high heat until the liquid begins to boil.
Step 5. Cook the chickpeas
Simmer them in simmering water over low to medium heat for 45 to 60 minutes. Reduce the heat so that the water forms small bubbles and cook the seeds without covering them until they are tender.
Since the precise cooking time depends on the chickpeas, they may need to be cooked for a longer period to be tender
Step 6. Remove the skins
Turn off the fire and collect the empty skins. Stir the chickpeas well so that the skins come off. When they float on the surface of the water, collect them with a slotted spoon and throw them away.
Stir the seeds again so that more skins come off
Step 7. Drain the seeds
Reserve 250 ml of cooking liquid. Position a fine strainer over a large bowl and pour the chickpeas inside. Rub them with your fingers to loosen any remaining skin. Take 250 ml of the cooking water in the bowl and refrigerate it for at least 2 hours.
- Discard the excess liquid.
- You will get about 400g of drained chickpeas. If you have more, use the excess to make another dish.
Step 8. Mix the chickpeas and garlic
Blend them for 3 to 4 minutes. Pour the drained seeds into a blender or blender. Add a clove of garlic. Put the lid on the container and mix the ingredients until you obtain a homogeneous puree.
You will get a very thick paste
Step 9. Add the other ingredients
Pour 100 g of tahini, half a teaspoon of salt and two tablespoons of fresh lemon juice into the bowl of the food processor. Blend the ingredients until the mixture is smooth, incorporating the cooking liquid you have reserved one tablespoon at a time.
- You should get a smooth and airy mash.
- You may not need to incorporate all of the reserved liquid.
Step 10. Taste the hummus
Add salt, pepper and lemon juice to your liking. Then put the preparation in a bowl to serve it and pour a drizzle of extra virgin olive oil on its surface. Sprinkle the hummus with ground paprika or sumac and serve with pita breads and / or raw vegetables.
You can store leftovers in an airtight container in the refrigerator for up to a week
Method 2 of 2: Make Hummus Quickly
Step 1. Drain the chickpeas
Position a fine strainer over a salad bowl and open a 400g tin of chickpeas. Pour its contents into the colander so that the liquid flows into the bowl and set it aside. Run cold water over the seeds to rinse them.
Step 2. Put the ingredients in a food processor
Pour the drained and rinsed chickpeas into the bowl of a blender or blender and add three tablespoons of extra virgin olive oil, one and a half tablespoons of lemon juice, three tablespoons of tahini and a small clove of garlic.
You can replace the whole clove with a teaspoon of chopped garlic
Step 3. Mix the ingredients
Put the lid on the bowl of the food processor and mix its contents for 3 to 5 minutes until you obtain a homogeneous mixture. Continue until the mash is perfectly smooth.
You may need to turn off the appliance and scrape the sides of the container from time to time
Step 4. Salt and pepper the mixture
Add a teaspoon of salt and half a teaspoon of finely ground black pepper. Quickly mix the hummus to incorporate the seasonings then taste it. Adjust the seasoning and consistency to your preference.
- If the puree is too thick, stir in a few spoonfuls of the liquid you reserved when you drained the chickpeas.
- If you want to add freshness, add fresh lemon juice or chopped canned lemon.
Step 5. Enjoy the hummus
Pour it into a dish to serve it. If you wish, pour a drizzle of olive oil on its surface. For a quick garnish, you can also sprinkle the mash with ground paprika or cumin. Serve the hummus with pita breads and raw vegetables that you can dip in the preparation.
You can cover any leftovers and store them in the refrigerator for a week
- If you don't want to use tahini, replace it with the same amount of your choice of nut butter, sesame oil, or Greek yogurt.
- You can mix roasted vegetables or olives with the hummus to flavor it.
- To add crunch, add roasted and chopped walnuts, almonds or pine nuts to the hummus just before serving.
- Try the flavor mixes of your choice. You can flavor the preparation with cumin, sumac, harissa or even sriracha sauce.