CHICKPEA HUMMUS Original recipe (also with Thermomix / BIMBY method)
Those who know me know I’m a “hummus-addict”: for me it’s like a drug and I can’t do without it; if I don’t eat it I really miss it.
As my husband says, if for my last wish they asked me to choose between a bowl of hummus and him, I’d have some doubts before deciding and then I’d throw myself into the hummus!
The first time I tasted this fantastic chickpea cream I was in London at a dear friend’s house: her version didn’t use tahini, a paste of toasted sesame seeds, because until a few years ago it was almost impossible to find (If you want to try the tahini-free version of hummus click here Hummus without tahini).
A few summers ago on vacation with my husband in Egypt, inside the hotel where we stayed, I came across the best hummus I’d ever eaten.
I won’t hide it: one morning at the buffet I couldn’t resist and instead of cappuccino and croissant I had tea accompanied by pita bread and hummus.
I absolutely had to get the recipe, so one morning I asked to speak with the chef: he was very kind and helpful and on an improvised piece of paper (the breakfast paper napkin) he wrote precise amounts and the procedure.
Of course there are many versions, but in my opinion this beats them all. At the bottom of the recipe you’ll also find the THERMOMIX (BIMBY) METHOD recipe.
If, like me, you love hummus, you must try Amir’s legendary recipe and you’ll see success is guaranteed
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4-6 people
- Cooking methods: No-cook
- Cuisine: Middle Eastern
- Energy 210.80 (Kcal)
- Carbohydrates 14.75 (g) of which sugars 1.07 (g)
- Proteins 7.04 (g)
- Fat 14.23 (g) of which saturated 1.98 (g)of which unsaturated 5.30 (g)
- Fibers 4.43 (g)
- Sodium 212.73 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup dry chickpeas (or about 16 oz (approx. 3 cups) canned)
- 3 tbsp + 1 tsp tbsp extra virgin olive oil
- 2 tsp lemon juice
- 3 tbsp + 1 tsp tbsp tahini
- 1 tbsp + 2 tsp tbsp ground cumin
- 1/4 tsp ground cayenne pepper (optional)
- 1 clove garlic
- 1 tsp white wine vinegar
- to taste salt
Tools
- Pot
- Blender
HOW TO MAKE CHICKPEA HUMMUS
If you decide to use dry chickpeas, first soak them the day before in cold water (the water should be about double the volume of the chickpeas) and leave them for 24 hours. If you decide to use pre-cooked/canned chickpeas you are ready to prepare the hummus immediately.
Drain the chickpeas, rinse them well and then cook them for about 50 minutes in plenty of salted water or for about half an hour in a pressure cooker until tender.
Once cooked, drain them well and set aside (keep one cup of the cooking water — you may need it to thin the hummus if it’s too thick).
Peel the garlic clove, remove the inner sprout and chop finely. Pour into the blender the chickpeas (with half of their preserving liquid if they are canned), the chopped garlic, the cumin, the lemon juice, the tahini, the vinegar, the salt, the cayenne (optional) and the olive oil. Start blending and continue until you get a soft, uniform and creamy mixture. If it becomes too thick you can add a little of the chickpea cooking water (or the preserving liquid if they were canned). Transfer everything to a bowl and finish by decorating with chopped parsley, paprika and a drizzle of extra virgin olive oil.
Here is the chickpea hummus ready to serve with raw vegetables, spread on pita or on a slice of toasted bread, or as a sauce to accompany meat and fish dishes.
STORAGE
Once prepared you can store the hummus in the refrigerator in an airtight container for about 3 days.
THERMOMIX (BIMBY) CHICKPEA HUMMUS WITHOUT TAHINI
THERMOMIX HUMMUS INGREDIENTS:
50 g sesame seeds + 5 ml extra virgin olive oil, OR 50 g TAHINI
450 g canned chickpeas
45 ml extra virgin olive oil
10 ml lemon juice
5 ml white wine vinegar
1 clove garlic
10 g ground cumin
1 g ground cayenne pepper (optional)
salt to taste
sweet paprika to taste
HOW TO PREPARE CHICKPEA HUMMUS WITH THE THERMOMIX (STEP BY STEP)
1 – Put the sesame seeds in the Thermomix bowl: 3 min. 212°F vel. 2. Then: 1 min. vel. 7.
2 – Scrape down the sides and add 5 ml of oil: 1 min. vel. 7. Repeat until you obtain a cream-like consistency.
3 – Add the chickpeas (well drained), the remaining oil, the lemon, the white wine vinegar, the clove of garlic, the cumin, the cayenne (optional) and the salt: 30 sec. vel. 8.
4 – Scrape down and blend again: 1 min. vel. 9. Check that you have a thick but smooth mixture; if necessary add a little warm water and continue.
5 – Serve with a sprinkle of paprika and a drizzle of oil.
TIPS AND USES
Hummus can be the base for a thousand canapés and recipes; try it with focaccia and shrimp as in the recipe below. Or create the pumpkin-based variant PUMPKIN
If you love chickpeas, don’t miss the FALAFEL.
WHAT TO PAIR CHICKPEA HUMMUS WITH
CROSTINI WITH CHICKPEA HUMMUS AND SHRIMP
OCTOPUS WITH CHICKPEA HUMMUS
PUMPKIN HUMMUS click HERE
FALAFEL RECIPE click HERE
Follow my Instagram profile by clicking HERE
TZATZIKI
How to make creamy homemade chickpea hummus
For creamy chickpea hummus, blend the cooked chickpeas for a long time with high-quality tahini, fresh lemon juice, extra virgin olive oil and a little of the chickpea cooking water. The key is to blend until you get a smooth, velvety texture
Is chickpea hummus a vegan recipe?
Yes, chickpea hummus is naturally vegan. The basic ingredients are chickpeas, tahini, lemon, oil and spices, all plant-based
What are the essential ingredients for homemade chickpea hummus?
The essential ingredients are cooked chickpeas, tahini, lemon juice, extra virgin olive oil, garlic, salt and optionally cumin. The quality of the ingredients makes the difference
