This cream, the chickpea hummus, is divine and everyone at home loves it, young and old, eaten with bread or accompanied by grilled vegetables, sometimes I use it as a filling for grilled eggplant rolls. My eldest daughter and I don’t eat meat, so we enjoy trying recipes with legumes that can effectively replace meat. The reality is that this recipe, the most classic among legume recipes, is popular with everyone, vegetarians or not, to be served with fresh vegetables or croutons, as an appetizer or a main course. I chose tiny organic chickpeas that I soaked in cold water for 12 hours (I used some to make my beloved chickpea curry), but nothing stops you from using canned ones, which are already soaked and cooked. The result is equally good and much faster. The amount of lemon and garlic can vary according to your taste, so feel free to add or remove as you like. So, let’s get to work and prepare the chickpea hummus together.
OTHER RECIPES WITH CHICKPEAS
- Difficulty: Easy
- Cost: Cheap
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Middle Eastern
- Seasonality: All seasons
Ingredients for making chickpea hummus
- 9 oz dried chickpeas
- 1 large lemon
- 2.5 oz tahini
- 2 cloves garlic
- 3 tbsp extra virgin olive oil
- 2 tsp chili powder
- to taste salt
- 1 tbsp chopped parsley
- 3 leaves bay leaves
Tools
This post contains affiliate links
- Pressure Cooker
- Immersion Blenders
Preparation
Soak the chickpeas after rinsing them and let them rest for at least 12 hours. Then, boil them in plenty of water with the bay leaves. Drain, saving some of the cooking water.
In a bowl, place the drained chickpeas with a little of their cooking water and start working with an immersion blender. Add salt, chili powder, and a drizzle of olive oil, continuing to blend until you get a cream.
You can add the garlic and blend if you don’t like pieces, or chop the garlic not too finely and add it to the cream. Serve the hummus with a final sprinkle of chili powder, chopped parsley, and a drizzle of raw olive oil.
Storage
You can store the hummus in the fridge for a couple of days.
