Chickpea hummus is a delicious sauce made from chickpeas (obviously), tahini, lemon juice, garlic, oil, and paprika, and is typical of Middle Eastern cuisine. It’s really easy to make because it requires no cooking and is ready in a few minutes in a blender. But the most important thing to highlight is its deliciousness. Fantastic spread over crostini, on naan bread or on pita bread and equally fantastic eaten by the spoonful. I am sure that if you make it once, you will make it again very often.
Other sauce recipes that might interest you:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: No cooking
- Cuisine: Middle Eastern
- Seasonality: All seasons
Ingredients for Chickpea Hummus
- 8.5 oz canned chickpeas (drained weight)
- Half lemon (15/20 ml of juice)
- 2 tbsp tahini (about 30/35 g)
- 1 clove garlic
- paprika
- water
- extra virgin olive oil
- salt
Tools
- 1 Strainer
- 1 Spatula
- 1 Blender (I use the Bimby)
Preparation of Chickpea Hummus
Drain the chickpeas from their preservation liquid and rinse them thoroughly under cold running water.
Then transfer them to a blender and drizzle with the juice of half a lemon. Add the tahini sauce, a peeled garlic clove with the central core removed, a couple of pinches of salt, two tablespoons of oil, two tablespoons of water, and a bit of paprika to taste.
Blend everything in several bursts until you get a smooth and homogeneous cream. Even with the Bimby, I worked by eye, blending at speed 5/6 and often scraping the cream towards the center of the bowl.
Add a few more tablespoons of water to reach the desired consistency: for example, I added two more tablespoons and got a perfect cream for my taste.
Transfer the chickpea hummus to a bowl, drizzle with a little oil, and decorate as you like: I added some whole chickpeas and a bit of chopped parsley. Enjoy! Paola.
Chickpea hummus can be stored for a few days in the refrigerator in an airtight container.
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