One of the recipes I often cook is hummus simple chickpea recipe, my daughter loves it. It’s a delicious cream based on chickpeas, tahini, and paprika. There are many variations of the original recipe, and today mine includes cumin, and I assure you it is fabulous. It’s a great appetizer you can serve in individual bowls along with bread croutons. Good to eat also as a second course, but it’s also ideal to accompany any dish you want, from pasta to salad.
You might be interested in other chickpea recipes:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Middle Eastern
- Seasonality: All Seasons
Simple Chickpea Hummus Ingredients
- 28 oz cooked, boiled chickpeas
- 2 lemons (juice)
- 6 tablespoons tahini
- 2 cloves garlic
- to taste extra virgin olive oil
- 1 teaspoon ground cumin
- to taste salt
- to taste sweet paprika (optional)
Tools
- 1 Immersion Blender
- 1 Bowl
Preparation of Simple Chickpea Hummus
Let’s see how to prepare hummus.
First, drain and rinse the ready chickpeas under running water. Maybe leave a bit of cooking water aside. If you have time, you can cook the dry ones yourself after soaking them in abundant salted water. Put the chickpeas in the blender glass, leaving some aside for garnish. Add tahini, chopped garlic, lemon juice, extra virgin olive oil, cumin, and salt to the chickpeas. Blend all the ingredients in pulses to avoid overheating the cream too much. If it seems too dense, add a bit more olive oil and, if needed, a few tablespoons of cooking water. Taste and adjust the salt if necessary. Serve the chickpea hummus in a large serving bowl or individual bowls if you have guests. Add a few whole chickpeas on top of the cream, a sprig of rosemary for color, and a drizzle of oil. If you like, sprinkle some sweet paprika.
notes
Chickpea hummus can be stored in the refrigerator in a closed container for up to 2-3 days. It can also be frozen, and the taste does not change. Serve with croutons, pita bread, or vegetable sticks, excellent for seasoning pasta and salads.
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FAQ
You often ask me if you can use sesame seed oil?
The answer is no, always use tahini, not sesame seed oil, because it’s not the same thing. The consistency and flavor are different.
