Chickpea hummus is a typical Middle Eastern cream, with a truly unmistakable taste, usually served as an accompaniment to unleavened bread or falafel. This time I personalized the recipe, adding white vinegar instead of lemon, I assure you that it does not lose its taste, but obviously you can use classic lemon juice if you prefer.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 1 1/2 cups Cooked chickpeas
- 3 pinches Fine salt
- 3 teaspoons White wine vinegar
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- 1 tablespoon Olive oil
- 1/4 cup Water
- 1 clove Garlic
Preparation
Put the cooked chickpeas in a blender, add water, garlic, and the tablespoon of oil and start blending.
Since I didn’t have Tahini (sesame cream), I put a teaspoon of sesame seeds, previously toasted in a pan with a teaspoon of cumin seeds and a tablespoon of oil, in a mortar and pounded everything until a creamy texture was achieved.
I added this mixture to the chickpeas and blended again until forming a smooth cream.
Notes
Chickpea hummus is an excellent accompaniment for Falafel, whose recipe you can find here.
If you liked the chickpea hummus recipe, discover other related accompaniment sauces:
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