I have been making hummus over the years, especially when I need something quick for breakfast or an afternoon snack. I usually prepare a larger batch because it lasts a few days in the fridge and is easy to combine with various dishes. If I have time, I boil the chickpeas myself, but when I'm in a hurry, I also use canned ones. I add garlic to taste, and sometimes I vary the oil or the amount of tahini, depending on what I have in the kitchen.
Quick Info
Total time: 2 hours (or 15 minutes if using canned/boiled chickpeas)
Servings: 6
Difficulty: easy
Ingredients
500 g dried chickpeas (or two cans of 400 g boiled chickpeas)
2-3 tablespoons tahini
50 g butter
2-3 tablespoons olive oil
3 cloves of garlic (fresh or dried)
juice of ½ lemon
1 teaspoon salt
¼ teaspoon freshly ground pepper
optional: 1 small chili pepper (for decoration)
optional: fresh parsley, a few chickpeas for decoration
Preparation steps
1. If using dried chickpeas, soak them overnight in cold water with a pinch of salt. In the morning, drain and boil them in a large pot with fresh water and a little salt. Let them simmer on low heat for 1-1.5 hours until the beans are soft. Keep a cup of the cooking water to adjust the texture.
2. Drain the chickpeas (if using canned, rinse them well under cold water). Place the beans in a bowl or directly into a food processor.
3. Add the peeled garlic, tahini, diced butter, and 2 tablespoons of olive oil. Blend everything with a blender or food processor until you get a smooth paste. If it's too thick, gradually add some of the cooking water (or plain water if using canned chickpeas).
4. Add salt and pepper, squeeze in the lemon juice, and blend a little more. Taste and adjust according to your preference: you can add more lemon, salt, or tahini depending on how intense you want the flavor.
5. To serve, spread the hummus on a plate or in a bowl, making a slight indentation with the back of a spoon. Drizzle a little olive oil on top, sprinkle with chopped parsley and a few reserved cooked chickpeas. Sometimes I also add a few thin slices of chili for contrast.
Why I make this recipe often
Hummus is easy to prepare and keeps well for a few days. I use it as a spread on bread and as a side with various vegetables or baked dishes. It adapts easily depending on what I have in the fridge and doesn’t require hard-to-find ingredients. The taste remains fresh even after two or three days.
Tips and variations
Tips
- If you want an extra smooth texture, peel the chickpeas after boiling. It’s tedious, but it helps achieve a creamier result.
- For a lighter hummus, feel free to dilute it with more cooking water.
- Always taste before removing from the blender – some lemons are tarter, and the garlic can vary in intensity.
- You can also add a bit of smoked paprika for flavor.
Substitutions
- The butter can be omitted for a vegan version. You can add an extra tablespoon of olive oil instead.
- If you don’t have tahini, quickly blend a few tablespoons of toasted sesame seeds with a bit of sesame oil.
- Lemon can be replaced with lime juice.
Variations
- For a more colorful hummus, add roasted beetroot or roasted peppers to the blender.
- You can add ground cumin for an authentic oriental flavor.
- If you prefer a spicy hummus, add chili peppers or a little chili powder.
Serving ideas
- Classic, with warm pita or toasted bread.
- As a topping on salads or in sandwiches.
- Alongside raw vegetables (carrots, cucumbers, peppers).
- As a side to grilled meat or fish.
Frequently asked questions
1. Can I use canned chickpeas?
Yes, canned chickpeas greatly shorten the preparation time. Just rinse them well and use them directly.
2. How can I make the hummus creamier?
Use a powerful food processor and gradually add cooking water or plain water until you reach the desired texture. Butter and oil also help with creaminess.
3. How long does hummus last in the fridge?
In a closed container, it keeps well for 3-4 days. Stir before serving, as the oil may separate slightly on the surface.
4. Is tahini necessary?
No, but it greatly enhances flavor and texture. If you don’t have it, you can improvise with ground sesame seeds and a bit of oil.
5. Can I freeze hummus?
Yes, but the texture will become slightly grainy after thawing. Mix vigorously when you take it out of the freezer.
Nutritional values (estimate per serving, from 6 servings)
Calories: ~290 kcal
Protein: 9 g
Carbohydrates: 25 g
Fats: 16 g
Fiber: 7 g
Hummus has a balanced composition – it contains plant proteins, fiber, and healthy fats, especially if you choose extra virgin olive oil. The butter adds a bit more saturated fat, but you can skip it for a lighter version.
Storage and reheating
Store in the fridge in a container with a lid. Before serving, mix it well. It doesn’t need reheating, but if you want, you can leave the bowl at room temperature for 15-20 minutes to take off the chill from the fridge. Hummus doesn’t spoil easily, but after four days, the taste is not as fresh. You can also use it as a base for sauces or salads if you have too much left over.
Quick Info
Total time: 2 hours (or 15 minutes if using canned/boiled chickpeas)
Servings: 6
Difficulty: easy
Ingredients
500 g dried chickpeas (or two cans of 400 g boiled chickpeas)
2-3 tablespoons tahini
50 g butter
2-3 tablespoons olive oil
3 cloves of garlic (fresh or dried)
juice of ½ lemon
1 teaspoon salt
¼ teaspoon freshly ground pepper
optional: 1 small chili pepper (for decoration)
optional: fresh parsley, a few chickpeas for decoration
Preparation steps
1. If using dried chickpeas, soak them overnight in cold water with a pinch of salt. In the morning, drain and boil them in a large pot with fresh water and a little salt. Let them simmer on low heat for 1-1.5 hours until the beans are soft. Keep a cup of the cooking water to adjust the texture.
2. Drain the chickpeas (if using canned, rinse them well under cold water). Place the beans in a bowl or directly into a food processor.
3. Add the peeled garlic, tahini, diced butter, and 2 tablespoons of olive oil. Blend everything with a blender or food processor until you get a smooth paste. If it's too thick, gradually add some of the cooking water (or plain water if using canned chickpeas).
4. Add salt and pepper, squeeze in the lemon juice, and blend a little more. Taste and adjust according to your preference: you can add more lemon, salt, or tahini depending on how intense you want the flavor.
5. To serve, spread the hummus on a plate or in a bowl, making a slight indentation with the back of a spoon. Drizzle a little olive oil on top, sprinkle with chopped parsley and a few reserved cooked chickpeas. Sometimes I also add a few thin slices of chili for contrast.
Why I make this recipe often
Hummus is easy to prepare and keeps well for a few days. I use it as a spread on bread and as a side with various vegetables or baked dishes. It adapts easily depending on what I have in the fridge and doesn’t require hard-to-find ingredients. The taste remains fresh even after two or three days.
Tips and variations
Tips
- If you want an extra smooth texture, peel the chickpeas after boiling. It’s tedious, but it helps achieve a creamier result.
- For a lighter hummus, feel free to dilute it with more cooking water.
- Always taste before removing from the blender – some lemons are tarter, and the garlic can vary in intensity.
- You can also add a bit of smoked paprika for flavor.
Substitutions
- The butter can be omitted for a vegan version. You can add an extra tablespoon of olive oil instead.
- If you don’t have tahini, quickly blend a few tablespoons of toasted sesame seeds with a bit of sesame oil.
- Lemon can be replaced with lime juice.
Variations
- For a more colorful hummus, add roasted beetroot or roasted peppers to the blender.
- You can add ground cumin for an authentic oriental flavor.
- If you prefer a spicy hummus, add chili peppers or a little chili powder.
Serving ideas
- Classic, with warm pita or toasted bread.
- As a topping on salads or in sandwiches.
- Alongside raw vegetables (carrots, cucumbers, peppers).
- As a side to grilled meat or fish.
Frequently asked questions
1. Can I use canned chickpeas?
Yes, canned chickpeas greatly shorten the preparation time. Just rinse them well and use them directly.
2. How can I make the hummus creamier?
Use a powerful food processor and gradually add cooking water or plain water until you reach the desired texture. Butter and oil also help with creaminess.
3. How long does hummus last in the fridge?
In a closed container, it keeps well for 3-4 days. Stir before serving, as the oil may separate slightly on the surface.
4. Is tahini necessary?
No, but it greatly enhances flavor and texture. If you don’t have it, you can improvise with ground sesame seeds and a bit of oil.
5. Can I freeze hummus?
Yes, but the texture will become slightly grainy after thawing. Mix vigorously when you take it out of the freezer.
Nutritional values (estimate per serving, from 6 servings)
Calories: ~290 kcal
Protein: 9 g
Carbohydrates: 25 g
Fats: 16 g
Fiber: 7 g
Hummus has a balanced composition – it contains plant proteins, fiber, and healthy fats, especially if you choose extra virgin olive oil. The butter adds a bit more saturated fat, but you can skip it for a lighter version.
Storage and reheating
Store in the fridge in a container with a lid. Before serving, mix it well. It doesn’t need reheating, but if you want, you can leave the bowl at room temperature for 15-20 minutes to take off the chill from the fridge. Hummus doesn’t spoil easily, but after four days, the taste is not as fresh. You can also use it as a base for sauces or salads if you have too much left over.