Hummus is creamy spread. It has a wonderful nutty flavor with a hint of sour citrus.

It goes well with fresh onions, roasted garlic and sour pickles and many more. Hummus is most often eaten with pita bread, but a baguette or a slice of fresh bread will be also a delicious choice.

In every home in the Middle East, where the dish comes from, the recipe is slightly different. It is worth spending some time finding out your favorite ingredients and proportions. Have fun experimenting!

 

    • preparation: 15 min
    • cooking: 0 min
    • ready in about: 15 min 

INGREDIENTS FOR BASIC RECIPE:

SERVES 2

  • 1 cup chickpeas from a jar (or can) without liquid*
  • 1 medium lime or lemon, juice
  • 2 tablespoons of tahina paste (it is nice to feel this delicate sesame taste in hummus)
  • 3-4 tablespoons extra virgin olive oil
  • 1 clove of garlic
  • salt and pepper to taste
  • 1 teaspoon nigella seeds for decoration

*this liquid from chickpeas is called aquafarb, which can be used for vegan dishes, where it also very often replaces chicken egg white.

 

If you want to have your hummus in two additional ways, just divide the basic hummus into 3 parts.

 

INGREDIENTS FOR GRILLED RED PEPPER HUMMUS: 

  • 2 tablespoon of basic recipe hummus
  • 1 roast/grilled red pepper without skin (you can grill pepper yourself or take from a jar)
  • 1 tablespoon tomato paste
  • 1-2 teaspoons chilli powder

INGREDIENTS FOR BEETROOT HUMMUS:

  • 2 tablespoon of basic recipe hummus
  • 1 cooked beetroot without skin (can be vacuum-packed from the store)
  • 2-3 garlic clove,
  • 1 teaspoon cumin
  • ½ lemon, zest only
  • 1 teaspoon sesame seeds for decoration

 

Basis hummus:

1. Pour the drained chickpeas into a food processor, add 2 tablespoons of tahina paste, and lime juice and mix it until it become a smooth and creamy paste. 

2. Season and check if something is needed. When too dry add 2 tablespoons of liquid from chickpeas. 

3. Just be careful with liquid, you don’t want your hummus to be too runny. Consistence should be creamy and spreadable. 

If you want to have your hummus in two alternative ways, just divide the basic hummus into 3 parts. 

Grilled red pepper hummus:

1. Place all ingredients into a food processor and blend until smooth and creamy.

2. Sprinkle with dry chilli flakes on top.

Beetroot hummus:

1. Place all ingredients into a food processor and blend until smooth and creamy.

2. Sprinkle with sesame seeds on top.

TIME:

  • preparation: 15 min
  • cooking: 0 min
  • ready in about: 15 min

INGREDIENTS FOR BASIC RECIPE:

SERVES 2

  • 1 cup chickpeas from a jar (or can) without liquid*
  • 1 medium lime or lemon, juice
  • 2 tablespoons of tahina paste (it is nice to feel this delicate sesame taste in hummus)
  • 3-4 tablespoons extra virgin olive oil
  • 1 clove of garlic
  • salt and pepper to taste
  • 1 teaspoon nigella seeds for decoration

*this liquid from chickpeas is called aquafarb, which can be used for vegan dishes, where it also very often replaces chicken egg white.

METHOD:

  1. Pour the drained chickpeas into a food processor, add 2 tablespoons of tahina paste, and lime juice and mix it until it become a smooth and creamy paste.
  2. Season and check if something is needed. When too dry add 2 tablespoons of liquid from chickpeas.
  3. Just be careful with liquid, you don’t want your hummus to be too runny. Consistence should be creamy and spreadable.

If you want to have your hummus in two alternative ways, just divide the basic hummus into 3 parts.

INGREDIENTS FOR GRILLED RED PEPPER HUMMUS:

  • 2 tablespoon of basic recipe hummus
  • 1 roast/grilled red pepper without skin (you can grill pepper yourself or take from a jar)
  • 1 tablespoon tomato paste
  • 1-2 teaspoons chilli powder

METHOD:

  1. Place all ingredients into a food processor and blend until smooth and creamy.
  2. Sprinkle with dry chilli flakes on top.

INGREDIENTS FOR BEETROOT HUMMUS:

  • 2 tablespoon of basic recipe hummus
  • 1 cooked beetroot without skin (can be vacuum-packed from the store)
  • 2-3 garlic clove,
  • 1 teaspoon cumin
  • ½ lemon, zest only
  • 1 teaspoon sesame seeds for decoration

METHOD:

  1. Place all ingredients into a food processor and blend until smooth and creamy.
  2. Sprinkle with sesame seeds on top.