Name: Homemade chickpea hummus – a creamy spread in minutes
Total time: 15 min
Yield: 2 servings
Ingredients: 240 g cooked chickpeas (or canned chickpeas, drained); 40 g tahini (sesame paste); 30 ml olive oil (ideally extra virgin); 25 ml lemon juice (approx. 1 small lemon); 1 clove garlic; 2 g ground cumin; 4 g soli (podle chuti); 60 ml cold water (as needed to thin); For garnish (optional); 5 ml extra olive oil for drizzling; 2 g ground paprika or smoked paprika; 5 g fresh parsley or cilantro, chopped

Homemade chickpea hummus – a creamy spread in minutes

Hummus is exactly the kind of recipe you want to have on hand anytime: a few pantry ingredients, a blender, 10–15 minutes, and you have a creamy spread that looks and tastes much better than most store-bought ones. The base is simple – chickpeas, tahini (sesame paste), lemon, garlic, and good olive oil. From that you can make a versatile dip for vegetables, a sandwich spread, a side for meat, or part of bowls. Just add some vegetables, pita bread, or homemade bread and you’ve got a quick dinner or packed lunch snack from hummus.

⏱ 15 min● easy♨ 2 servings

Step by step

Instructions

0 z 6

1Step 1Drain the chickpeas (if using a can), rinse with cold water and let drain. If you’re using home-cooked chickpeas, make sure they’re really soft – the softer the chickpeas, the smoother the hummus without any “grittiness” in the mouth.
2Step 2Put the chickpeas, tahini, lemon juice, olive oil, peeled garlic clove, salt and ground cumin into the blender container. Start blending and work without adding water at first – the mass will begin to come together and the tahini will blend with the oil into a cream.
3Step 3Gradually add cold water while running (a spoonful at a time if you like) and regularly scrape down what sticks to the sides with a spatula. Cold water will help whip the hummus into a creamier texture so it won’t be as dense and heavy.
4Step 4Blend until the hummus is completely smooth and creamy. If it seems too thick, add a little more water or a drop of olive oil. If it’s too thin, you can stir in an extra spoonful of chickpeas or just chill it for a while – it will firm up a bit.
5Step 5Taste and adjust the seasoning – add salt, lemon juice or cumin depending on whether you want a more pronounced tangy or a more “earthy” flavor. If you prefer a milder garlic note, next time use only half a clove (raw garlic in hummus intensifies as it sits).
6Step 6Transfer the finished hummus to a bowl, smooth the top with a spoon or spatula, make a small “whirl” in the center, drizzle with olive oil, sprinkle with ground paprika and chopped parsley or cilantro. Serve with fresh vegetables, pita bread, rolls or as a spread for sandwiches and wraps.

Kitchen tip

Hummus tastes even better if you let it rest in the fridge for at least an hour – the flavors meld and the garlic, lemon and cumin settle nicely. Make a double batch, put it in a sealed container and you’ve got snacks for 3–4 days. Just add veggies and bread and you don’t have to worry about what to have for lunch or an afternoon bite.

Customize this recipe

Variants and alternatives

Spicy hummus: add a pinch of chili, cayenne pepper or a teaspoon of harissa to the blender – the mildly spicy version is great with nachos or for evening snacking.

Approximate per serving

Nutritional values

Energie220 kcalProteins8 gSacharidy18 gTuky15 g

Homemade chickpea hummus – a creamy spread in minutes

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Homemade muesli bars with apple and raisins for a school snack

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Write a comment Cancel reply

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