Hummus has always been a favourite of mine, even before going vegan. I love it as dip or spread it on any type of bread ranging from sour dough to chapatis. There are two types of hummus I love. The very basic fluffy kind and the very, very smooth and creamy one. Since this is easier one to prepare and also quicker to make I am starting with this one. The creamy version will follow the next days.
This recipe calls for cooked chickpeas. I wrote a post about cooking and freezing chickpeas but if you are in a hurry you can use canned chick peas. It is so easy to make your own smooth and fluffy hummus, there is no reason to buy it at all.
Ingredients : metric ( imperial )
- 500g (3 cups) cooked chickpeas, still hot or peeled
- 3 cloves of garlic
- 3 tbsp tahini
- 1 tsp cumin
- 1/2 tsp salt
- 5 tbsp olive oil
- juice of one lemon – about 5 tbsp
- 5 tbsp water
It might seem strange at first to mention that the chickpeas should be hot or peeled. The reason for either needing hot or peeled chickpeas is that the skin of chickpeas hardens when they are cooled down. If you used canned chickpeas or frozen ones then you can skip the peeling process by reheating them in boiling water for a couple of minutes.
Transfer them into a food processor and add the garlic, cumin and salt. Process for a few minutes until almost smooth, scrape down the sides of the food processor if necessary. Add the rest of the ingredients gradually while processing the chickpea mix to desired consistency. Depending on your food processor and the chickpeas you might need more water.
You can eat the hummus straight away or let it chill in the fridge. Keep in mind that the hummus might thicken while cooling down in the fridge. To counter it add a few spoons of water and stir with a spoon or process quickly in a food processor right before serving.
Serve with parsley or fresh coriander leaves and a side of flat bread for a more authentic feel but you might as well serve it with cut vegetables or spread it on bread as snack.