Chickpea hummus is one of the most well-known Middle Eastern recipes: a thick cream made from chickpeas and tahini (which is nothing more than sesame paste) that is delicious to spread on crostini or pita bread.
It can be prepared in just a few minutes and there are countless different versions: some add cumin for an even more intense flavor, while others “lighten” and refresh it with a bit of yogurt, and so on. I’m offering you my version, super simple and versatile.
Don’t worry about the ingredients because tahini can now be found in any supermarket, but I’ve also provided a link to purchase the one I always buy. Moreover, you can use it to make a fantastic sauce; you can find the recipe here.
Harissa is nothing more than a slightly spicy spice powder that you can easily omit or substitute with a pinch of chili pepper.
What more can I say… if you have time, use dried chickpeas; otherwise, do as I do, canned chickpeas are just fine, just rinse them very well under running water.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: Middle Eastern
Ingredients
- 14 oz canned chickpeas
- 3 tbsp extra virgin olive oil
- 3 tbsp tahini
- one-third of a clove garlic (alternatively, you can use a pinch of garlic powder, or omit it)
- 1/2 tsp smoked paprika
- 1/2 tsp harissa (optional, if you like a slightly spicy flavor)
- 1 pinch salt
- 1 tbsp lemon juice
Tools
- 1 Blender
How to Prepare Amazing Chickpea Hummus
If you are using canned chickpeas, start by rinsing them well under water.
Set aside a tablespoon to use as garnish.
In a powerful blender, place the remaining chickpeas, oil, lemon juice, tahini (stir it well before using), salt, spices, and peeled garlic with the inner germ removed (if you choose to use it).
Blend until a rather thick cream is obtained.
If your blender allows it, add one or two ice cubes to make the hummus less dense. I use this blender and it is simply phenomenal.
Serve in a bowl with a drizzle of extra virgin olive oil, a sprinkle of paprika, and the remaining whole chickpeas on top.
You can use it to fill delicious vegan pitas by adding sliced avocado, tomatoes, and baby spinach or simply spread it on crostini.
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Preservation
Store the hummus in the fridge in a closed container for up to two days.
