If I make hummus at home, I always prefer to cook the chickpeas myself, especially if I'm fasting or want something cleaner, without canned additives. Sometimes I soak them overnight when I’m washing the dishes and boil them in the morning while I prepare the rest of my tasks. The result is creamy, tasty, and keeps for a few days in the fridge. I always find it a good option for quick snacks or breakfast.
Quick Info
Total time: about 12 hours (including soaking)
Preparation time: 10-15 minutes (excluding soaking and boiling)
Cooking time: 1-3 hours, depending on the pot
Servings: 6-8
Difficulty: easy-medium
Recipe type: appetizer or fasting snack
Ingredients
250 g dried chickpeas (or 500 g canned chickpeas)
2 tablespoons tahini (sesame paste)
3-4 cloves of garlic
juice of 1/2 lemon
1 cup of the water used to boil the chickpeas (for blending)
olive oil
parsley (for garnish)
paprika (for garnish)
salt
pepper
Instructions
1. Soak the dried chickpeas in cold water the night before. The water should cover the beans by 10-15 cm, as the chickpeas swell and absorb a lot of water.
2. In the morning, rinse the chickpeas in several waters. Transfer them to a pressure cooker and cover with fresh water. If using a pressure cooker, boil the chickpeas for at least an hour. If boiling traditionally, the time can reach up to 3 hours. The chickpeas are ready when they are soft; you can test by crushing a bean between your fingers.
3. After boiling the chickpeas, save a cup of the cooking water, then drain the rest.
4. For a smooth paste, the chickpeas need to be peeled. You can do this in two ways: take each bean between your fingers and remove the skin (it takes time but is effective), or rub the chickpeas with your hands in a bowl of water, and the skins will float to the surface. Repeat until you have removed as many skins as possible.
5. After cleaning the chickpeas, let them cool slightly. Place them in a food processor along with a cup of the reserved water and the peeled garlic. Blend for about 1 minute until you obtain a paste.
6. Add tahini, lemon juice, salt, and pepper to taste. Blend again. If the paste is too thick, gradually add a little of the reserved water until you reach the desired consistency.
7. Transfer the hummus to a bowl. Drizzle with a little olive oil, sprinkle with paprika, and chopped parsley.
8. Serve with pita, rustic bread, or as an appetizer alongside other vegetables.
Why I make this recipe often
It helps me always have something healthy on hand. Hummus keeps well in the fridge for a few days. It’s filling and can be adapted for breakfast, lunch, or snacks. I don’t need complicated ingredients, and if I cook the chickpeas from scratch, I get a finer and tastier result.
Tips and Variations
Tips
If you want a smoother texture, be diligent with peeling the chickpeas. It’s extra work, but the hummus will be creamier.
Use garlic to your taste; sometimes three cloves are enough, other times you might want to add more.
The water from boiling the chickpeas helps with emulsification. Do not replace it with plain water unless necessary.
Substitutions
You can use canned chickpeas, but rinse them well beforehand and warm them slightly to make the paste creamier.
Tahini doesn’t have a direct substitute. You can try a little unsweetened peanut butter, but the flavor will change.
Variations
You can add a bit of smoked paprika or cumin to the paste, to taste.
Half a ripe avocado makes the hummus creamier and slightly changes the flavor.
For more freshness, add finely chopped cilantro or mint to the mix.
Serving Ideas
Hummus goes well with pita, raw vegetables, vegetable chips, or as a base in a sandwich.
You can spread it on toasted bread and top with slices of olives or sesame seeds.
Frequently Asked Questions
What do I do if I don’t have a food processor?
You can also use an immersion blender, but it takes longer and requires breaks to avoid straining the motor.
Can I boil the chickpeas and use them immediately?
Yes, just let them cool slightly so you don’t burn yourself when peeling.
Can I keep hummus for more than 4 days?
Ideally, you should consume it within 3-4 days. After that, it loses its texture and flavor.
Can I make hummus without tahini?
Yes, but the taste will be quite different, less rich.
Is canned chickpeas just as good?
You can use canned chickpeas, but it’s preferable to choose plain boiled chickpeas without salt or other additives.
Nutritional Values
Approximately, for a serving of 100 g (plain hummus, without garnish):
Calories: 170-200 kcal
Protein: 6-8 g
Carbohydrates: 20-22 g
Fat: 6-8 g (mainly from tahini and oil)
Values vary depending on the amount of oil, tahini, and how much water is used for blending.
Storage and Reheating
Hummus can be stored in the fridge, in a closed container, for up to 4 days. Freezing is not recommended as it changes the texture. It does not need reheating; it is served cold or at room temperature. If it has dried out slightly on the surface, gently stir and add a teaspoon of water or oil.
Quick Info
Total time: about 12 hours (including soaking)
Preparation time: 10-15 minutes (excluding soaking and boiling)
Cooking time: 1-3 hours, depending on the pot
Servings: 6-8
Difficulty: easy-medium
Recipe type: appetizer or fasting snack
Ingredients
250 g dried chickpeas (or 500 g canned chickpeas)
2 tablespoons tahini (sesame paste)
3-4 cloves of garlic
juice of 1/2 lemon
1 cup of the water used to boil the chickpeas (for blending)
olive oil
parsley (for garnish)
paprika (for garnish)
salt
pepper
Instructions
1. Soak the dried chickpeas in cold water the night before. The water should cover the beans by 10-15 cm, as the chickpeas swell and absorb a lot of water.
2. In the morning, rinse the chickpeas in several waters. Transfer them to a pressure cooker and cover with fresh water. If using a pressure cooker, boil the chickpeas for at least an hour. If boiling traditionally, the time can reach up to 3 hours. The chickpeas are ready when they are soft; you can test by crushing a bean between your fingers.
3. After boiling the chickpeas, save a cup of the cooking water, then drain the rest.
4. For a smooth paste, the chickpeas need to be peeled. You can do this in two ways: take each bean between your fingers and remove the skin (it takes time but is effective), or rub the chickpeas with your hands in a bowl of water, and the skins will float to the surface. Repeat until you have removed as many skins as possible.
5. After cleaning the chickpeas, let them cool slightly. Place them in a food processor along with a cup of the reserved water and the peeled garlic. Blend for about 1 minute until you obtain a paste.
6. Add tahini, lemon juice, salt, and pepper to taste. Blend again. If the paste is too thick, gradually add a little of the reserved water until you reach the desired consistency.
7. Transfer the hummus to a bowl. Drizzle with a little olive oil, sprinkle with paprika, and chopped parsley.
8. Serve with pita, rustic bread, or as an appetizer alongside other vegetables.
Why I make this recipe often
It helps me always have something healthy on hand. Hummus keeps well in the fridge for a few days. It’s filling and can be adapted for breakfast, lunch, or snacks. I don’t need complicated ingredients, and if I cook the chickpeas from scratch, I get a finer and tastier result.
Tips and Variations
Tips
If you want a smoother texture, be diligent with peeling the chickpeas. It’s extra work, but the hummus will be creamier.
Use garlic to your taste; sometimes three cloves are enough, other times you might want to add more.
The water from boiling the chickpeas helps with emulsification. Do not replace it with plain water unless necessary.
Substitutions
You can use canned chickpeas, but rinse them well beforehand and warm them slightly to make the paste creamier.
Tahini doesn’t have a direct substitute. You can try a little unsweetened peanut butter, but the flavor will change.
Variations
You can add a bit of smoked paprika or cumin to the paste, to taste.
Half a ripe avocado makes the hummus creamier and slightly changes the flavor.
For more freshness, add finely chopped cilantro or mint to the mix.
Serving Ideas
Hummus goes well with pita, raw vegetables, vegetable chips, or as a base in a sandwich.
You can spread it on toasted bread and top with slices of olives or sesame seeds.
Frequently Asked Questions
What do I do if I don’t have a food processor?
You can also use an immersion blender, but it takes longer and requires breaks to avoid straining the motor.
Can I boil the chickpeas and use them immediately?
Yes, just let them cool slightly so you don’t burn yourself when peeling.
Can I keep hummus for more than 4 days?
Ideally, you should consume it within 3-4 days. After that, it loses its texture and flavor.
Can I make hummus without tahini?
Yes, but the taste will be quite different, less rich.
Is canned chickpeas just as good?
You can use canned chickpeas, but it’s preferable to choose plain boiled chickpeas without salt or other additives.
Nutritional Values
Approximately, for a serving of 100 g (plain hummus, without garnish):
Calories: 170-200 kcal
Protein: 6-8 g
Carbohydrates: 20-22 g
Fat: 6-8 g (mainly from tahini and oil)
Values vary depending on the amount of oil, tahini, and how much water is used for blending.
Storage and Reheating
Hummus can be stored in the fridge, in a closed container, for up to 4 days. Freezing is not recommended as it changes the texture. It does not need reheating; it is served cold or at room temperature. If it has dried out slightly on the surface, gently stir and add a teaspoon of water or oil.