Hummus Recipe with Tahini and Garlic
Learn how to cook delicious hummus at home with a few ingredients and an easy recipe to follow at home.
Servings 6 servings
Calories 211kcal
Ingredients
- 1 cup chickpeas
- 4 cups water for boiling
- 4 tbsps. sesame seeds (or 2 tbsps. tahini)
- 3 tbsps. olive oil
- 2 garlic cloves
- ½ tsp. smoked paprika
- a pinch of cumin
- lemon juice (freshly squeezed) to your taste
- salt to your taste
- some fresh herbs to serve
Instructions
- Sort through bought chickpeas; get rid of all the damaged ones. Thoroughly clean chickpeas under running water (using a bowl, a sieve, or a colander; choose the most convenient option). Take a bowl, put chickpeas inside, and cover with water for soaking (use 1 l of water per 1 cup of dried chickpeas). I would highly recommend you not to skip this step as in the end, chickpeas turn out softer. This process should take at least four (max. six) hours.
- After soaking, rinse the chickpeas once again. Place rinsed legume inside the pot and cover with cold water (keep the proportion right: 4 cups of water for 1 cup of chickpeas). Put the pot on high heat, when water boils get rid of all the foam on the surface of the boiling water, and then reduce the heat on the stove. Cook chickpeas for 1h30min (max 2 hours) in boiling water. Do not forget that you should add salt only at the end; otherwise, it may be difficult to soften it.
- The best tip that I can give you for the smoothest hummus is to remove skin from chickpeas. I tend to do this in the middle of the boiling process. After cooking the chickpeas on the stove for 45 minutes, I drain the water using the colander and then rinse the chickpeas under cold running water until the temperature of the cooked chickpeas is comfortable to touch. Now, remove the chickpeas` skin by rubbing them in your hands. Peeled chickpeas put again in the pot and cover with hot water (boiled separately in a kettle). Wait until the water boils and set the timer for an additional 45 minutes.
- While chickpeas are boiling on the stove, you have time to make homemade tahini if your local store does not have it in stock. Combine sesame seeds with 1 tablespoon of olive oil in a blender cup.
- Grind sesame seeds until you have a thick paste.
- When the chickpeas are ready, drain the remaining water into a separate cup and let the chickpeas cool down to room temperature. Place chickpeas in a blender cup, add garlic and freshly squeezed lemon juice. Moreover, sprinkle a pinch of cumin into the mix.
- Blend all the ingredients. Now, add tahini together with olive oil and blend the mixture a few more times at high speed.
- You can regulate the consistency of hummus by adding extra liquid. Remember we saved a cup of water from boiling chickpeas or you can use an extra amount of olive oil. As a result, you should get a fluffy thick paste for a perfect smooth dip. Enjoy your meal!
Notes
*calories per 100g