Hummus – A never ending love story
Yes. A big fat love story. One with a repetitive happy ending. Full of joy and satisfaction. This hummus recipe, I believe, is just the answer to everything. So simple, yet so rich – in taste as well as in nutrients. This wonderful protein-rich chickpea dip has so much to offer.
One of the secrets of the creaminess and richness of hummus is tahini. Tahini is a paste made of sesame seeds. You could make a paste like that from scratch if you wanted. I do prefer using purchased tahini from my local Turkish shop. But you should be able to find tahini in every well-equipped supermarket.
Hummus Recipe Variations
If you can’t get hold of any tahini, don’t worry. A chickpea purée without the tahini is still quite delicious. Just add more olive oil and you are good to go.
Usually, in restaurants and eateries, hummus gets served with oil and ground red pepper as toppings. Though this is very pleasant to the eye (and the camera for that matter) I do prefer to skip especially the additional oil.
In general, the less oil and tahini you use the lighter (as in fat and calories) your hummus becomes. In my heavy using phases I do vary from full-on original and rich hummus to lighter versions with only one tablespoon of tahini and no oil.
The beauty about hummus is that you hardly can mess it up. It will taste great one way or the other. My advise: Start with this recipe and then adapt it the way you please. Let me know how you go in the comments.
Hummus is just incredibly convenient in almost every situation. So especially if you are new to a vegan diet, hummus can be quite a life-saver on the road. You can use it pretty much with everything you find along your way. Which brings me to the next point…
How to serve the hummus
I love serving the hummus with flatbread and salad. Check out my three ingredients flatbread recipe. But hummus goes with pretty much everything, for instance:
- as a spread on your sandwiches
- as a filling for wraps
- it is used in falafel wraps
- as filling in raw vegan sushi rolls
- with raw vegetable sticks such as carrots, peppers and cucumbers
- and of course the mentioned flatbread
…just to name a few.
- 250 grams chickpeas cooked, equal to 1 can (15-ounce)
- 3 tbsp tahini
- 1 tbsp olive oil
- 2 tbsp lemon juice fresh is best
- 1 tbsp white vinegar optional
- 2 cloves garlic
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/3 tsp ground pepper
- 8 tbsp water
- 1 dash ground paprika for serving
Rinse the chickpeas and pour in a bowl
Add all the other ingredients and blend until it's smooth
Serve with olive oil and paprika or plain with bread, salad, falafel or anything else
Many people recommend using the chickpea water. Since BPA can leach from the lining of cans or cartons into the liquid, and companies that profess to use BPA-free cans typically use another chemical called BPS - which is just as bad - I rather use tab water. If you want to use chickpea water anyway you might want to choose chickpea water from glass jars or your home-cooked chickpeas.