When we talk about hummus, we immediately think of one of the most ancient and widespread preparations in Arab countries, based on chickpeas, the legume par excellence! Subsequently, different versions have been born that involve the use of beans associated with vegetables and more. Check out, for example, the recipe for cannellini bean, fennel, and caper hummus or chickpea and beetroot hummus, delicious creams with a very particular, delicate, and aromatic flavor, which you can present on the table as I did to accompany various types of preparations, from finger foods, the famous falafel and even meat and fish dishes. What distinguishes these sauces is the addition of tahini, a sesame seed cream with excellent nutritional properties. The touch of spices and aromas like mint and rosemary then makes these condiments real delicacies that you can simply spread on bread for a snack or enjoy together with your summer salads! Moreover, they are rich in minerals and can also be consumed by those following a vegan diet, as they are free of animal-derived ingredients! What are you waiting for to try them?
All “vegan” recipes are free of meat and/or fish, but it is possible to use other animal protein-based foods, such as eggs and cheeses.
Also try all these hummus variations to discover how tasty and perfect they can be for your vegan aperitif:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 5/6
- Cooking methods: No Cooking
- Cuisine: Arab
Ingredients:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work while costing you nothing extra!
- 12 oz canned chickpeas (precooked)
- 1 1/2 lemon juice
- 2 teaspoons tahini (homemade)
- 2 tablespoons chickpea broth
- 2 tablespoons extra virgin olive oil
- to taste garlic powder (or 1 garlic clove)
- 1 pinch salt
- to taste pepper
- to taste sweet paprika
- to taste extra virgin olive oil
- to taste sesame seeds
Tools:
- 1 Mixer
- 1 Teaspoon
- 1 Tablespoon
Preparation:
In the mixer bowl, pour the chickpeas drained from their water, setting aside 2-3 tablespoons.
Add the juice of 1/2 lemon, the tahini, the rosemary stripped and broken, a sprinkle of black pepper and garlic powder, 1 or 2 tablespoons of chickpea broth if needed, and 2 tablespoons of extra virgin olive oil.
Blend everything in multiple stages until you obtain a compact cream, not too liquid, adjusting the salt if necessary.
Transfer to a bowl and complete the presentation with a sprinkle of paprika to taste, a generous drizzle of olive oil, and sesame seeds just before serving.
And voila… your chickpea hummus is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉Store the hummus in the refrigerator, covered with food wrap, for 2-3 days.
Tips, notes, variations, and suggestions
🟣 Typically aromatic herbs are not used in this preparation, but there’s nothing stopping you from adding them if you like. Try with some parsley or fresh rosemary leaves.
