Classic Chickpea Hummus
Chickpea hummus is a staple in Middle-Eastern cuisine. Chickpeas are high in fibre, complex carbs, plant protein, vitamins and minerals. Pair it with some veggie sticks or whole wheat pita bread and you got yourself a nutritious and satisfying snack or even a meal.Bored with regular chickpea hummus? Look at the notes for optional flavours and colours.*Please note this dish contains sesame paste.
- Food processor or blender
- 1 can pre-cooked chickpeas
- ½ cup Tahini (sesame paste)
- 1 clove of garlic peeled and chopped or ½ teaspoon of garlic powder
- ½ teaspoon salt
- ½ teaspoon cumin
- warm water
- Place the canned chickpeas in a colander, drain juices and rinse well with tap water.
- Place drained chickpeas in a food processor or a blender and blend for 30 seconds just to break up the chickpeas a little.
- Add Tahini (sesame paste), garlic, salt, cumin and lemon juice.
- Add 1/2 cup of warm water and process/blend to a smooth consistency, scraping the sides and adding a bit more water until desired texture has been achieved. The ideal texture would be silky. Please note, the hummus gets firmer after a while. If you have added too much water, add one tablespoon of Tahini at a time until preferred consistency has been achieved.
- Taste the hummus and fix seasoning if required. Serve warm or at room temperature.
- Leftover should be kept in an air-tight glass container in the fridge, for about 2 days.
Here are some delicious modifications to your hummus:
- Roasted peppers Hummus- Before starting the blending process, add 1 roasted red pepper.
- Pink Hummus - Before starting the blending process, add 1 small cooked cubed beet.
- Bean dip - Replace cooked chickpeas with cooked white beans.
- With whole wheat pita bread (classic in the Middle East); veggie sticks; or even diluted with some extra water to turn into a dressing to drizzle over greens.
- Middle Eastern style serving - In a small plate, spread 2 tablespoons of fresh hummus in a circular way (view picture), drizzle with a bit of olive oil, garnish with some whole cooked chickpeas, and sprinkle a bit of sweet paprika and chopped parsley on top.