We are big fans of hummus… I used to buy it from the shops but one day I decided to make it at home. I followed several recipes and my first few tries were not so successful. I tried with and without tahini, tried different brands of chickpeas and played around with the measures of all the other ingredients. So know I can say I found an easy homemade hummus recipe which I am happy with. And it’s been a success with everyone 🙂
“Hummus” means “chickpeas” in Arabic, and the complete name of this dish in Arabic is ḥummuṣ bi ṭaḥīna which means “chickpeas with tahini”. This spread had its origins in Egypt but it’s also very popular in countries like Israel and Cyprus. Nowadays it can found all over the world and it’s loved by everyone!
I mentioned “Tahini“. Well, it’s seem that this is one of the main ingredients in hummus and it can make all the difference. But what is this Tahini? It’s basically a paste made with roasted sesame seeds which enriches the flavour of your hummus. One of the secrets to a great hummus with a perfect consistency is to stir the tahini and olive oil before adding it to the recipe. when you buy tahini, often the cream and olive oil separate and if you mix it well you will get a creamier base for your easy homemade hummus.
Chickpeas – peel or not to peel
You can use precooked canned chickpeas or you can cook them yourself. But one of the tricks I’ve learned from my trials is that peeling the membranes off will make an extra creamy hummus. So if you have the time to peel off the chickpeas you will not regret it. One of the best ways do this is start with about 1/2 can of chickpeas at a time, drain them and rub them vigorously between two large paper towels. That will make it much easier to slip off the membranes.
Forget shop-bought hummus! It's so easy to make your own! Takes only 10 minutes and you will love the flavours...
- 425 g chickpeas canned, preferably peeled
- 1/4 cup fresh lemon juice
- 1/4 cup of tahini well stirred
- 1/2 large garlic clove minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 2 to 3 tbsp water
- Chopped parsley for garnish
- Paprika for garnish
In a food processor, combine the tahini with the lemon juice and process for 1 min.
Scrape the sides of the mixing bowl and process for another 30 seconds.
Add the olive oil, minced garlic, cumin and salt.
Process for 1 min scraping the sides half way through.
Add half the chickpeas to the food processor and blitz for 1 min.
Scrape the sides, add the remaining chickpeas and process for 1 to 2 mins until you obtain a thick and quite smooth paste.
Slowly add 2 to 3 tablespoons of water until the consistency is perfect.
Scrape the hummus into a bowl. Drizzle with olive oil and sprinkle with paprika and chopped parsley.