Hummus is a dip from the Middle East made with mashed chickpeas, tahini, garlic and lots of lemon juice. It is delicious and healthy at the same time because the chickpeas are a good source of protein, fiber, manganese and vitamin B6.
Especially if you use it as a dip for vegetables like fresh carrot sticks, crispy broccoli or whatever you favorite raw, crispy vegetable is.
You can buy it many stores, but this home-made recipe for hummus is so easy to make, why not make it yourself instead. There really is a noticeable difference in taste between this freshly made hummus and one bought from a store.
Give it a try, and let us know how you go.
- Mixing bowl
- Food processor (ideal but not essential)
- 1 can chickpeas (or garbanzo beans) (about 14 oz or 400 grams)
- 2 cloves garlic crushed
- 1 large lemon (to yield approximately ¼ cup juice) (squeezed)
- 2-3 tablespoons water
- 2 tablespoons olive oil (good quality)
- 1 tablespoon tahini (either hulled or unhulled)
- ½ teaspoon ground cumin
- salt and ground black pepper (to taste)
- pinch ground paprika (to garnish)
- ½ teaspoon dried chilli flakes (optional)
- If you have access to a food processor, process the tahini and lemon juice together for a couple of minutes. You will have to stop and scrape the blades and the sides of the bowl a couple of times. This processing effectively 'creams' the tahini, making it a little more smooth and light. However, if you don't have a food processor or don't have time, please don't worry about this step.
- One heaped spoonful at at time, add the chickpeas (or garbanzo beans) to the tahini and process again for 1 minute. If you don't have a food processor, you can fork mash the chickpeas. Alternatively, you can use a stick blender.
- Add in garlic, ground cumin, chilli flakes (optional), 1 tablespoon of olive oil and 1 tablespoon of water.
- Continue to blend.
- Add salt and pepper to taste.
- The consistency of the hummus will depend on the particular chickpeas you use. Sometimes your hummus will be ready as it is, but most times you will need to add a little more olive oil and water.Please note: Add them a very little bit at a time because if you add to much and the hummus becomes watery, the only way to thicken it again is with either more chickpeas or more tahini - and both will throw the delicate taste balance off slightly.
- Keep blending until all ingredients are well combined and your dip is a dollop-y (I think I just invented that word!) consistency.
- Scoop the hummus out into a serving bowl and garnish with a little sprinkle of paprika - for a zing of color.
- Serve with lightly toast wedges of pita bread, crackers, or use crunchy vegetable sticks (like carrot, celery, cucumber, bell peppers/ capsicum) to dip into your hummus.