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Homemade chickpea hummus

Homemade Chickpea Hummus

An original, savory, healthy snack — and so tasty! Chickpea hummus is a fragrant, well-spiced spread made from puréed chickpeas and sesame paste. Spread it on bread, dip vegetables in it, or use it as a sauce in other dishes. It's especially popular with vegetarians.

katushafin

Recipe author

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Composition / ingredients

Servings:

Chickpeas

Sesame seeds

0.5

Garlic

Cumin

Olive oil (you may need more or less, depending on the consistency)

Lemon juice

Ground black pepper

Paprika

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 17 g

Fats 27 % 22 g

Carbohydrates 52 % 42 g

449 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make homemade chickpea hummus? Get your ingredients ready. Start at least 15 hours ahead, since the chickpeas need time to soak and cook. You can skip that by using canned, ready-cooked chickpeas. The amount of olive oil, spices, garlic, and lemon juice depends on the consistency you want and your taste.
Step 2:

Sort through the chickpeas, removing any bad ones and debris. Cover with clean cold water and soak for 12 hours.
Step 3:

After 12 hours the chickpeas will have swelled and absorbed nearly all the water. Drain off what's left. Cover the chickpeas with fresh cold water and set them over the heat. Bring to a boil and skim off the foam. Cook over low heat for about two hours — the chickpeas should be soft and easy to crush between your fingers. Then let them cool in their cooking liquid (don't drain it).
Step 4:

Put the sesame seeds and cumin seeds in a dry skillet. Toast them lightly over low heat until pale golden. Don't over-toast the sesame, or it can turn bitter.
Step 5:

Next, grind the sesame into a paste. You can do this several ways: with a mortar and pestle, as people have for ages; in a food processor; or even with an immersion blender, as I did. As you go, add a little olive oil to bring it to a paste-like consistency. This is how you make tahini — sesame paste.
Step 6:

Lift the cooled chickpeas out of the liquid with a slotted spoon. Don't throw out the liquid.
Step 7:

Add the peeled garlic cloves to the chickpeas. Blend to a purée, adding some of the cooking liquid as needed. Choose your own consistency — thin and pourable for salads, or thicker for other dishes.
Step 8:

Add the sesame paste, salt, pepper, olive oil, and lemon juice to the purée.
Step 9:

Mix everything until smooth. Taste the hummus and add whatever you think it needs.

Serve the hummus drizzled with olive oil and dusted with paprika. To make it easier, you can use canned chickpeas and store-bought sesame paste (tahini). If you're making everything from scratch, spread the work out: soak the chickpeas overnight, cook them in the morning, and blend in the evening. You can also cook the chickpeas in a slow cooker or pressure cooker.
Everyone's sense of salty, sweet, bitter, sharp, sour, and spicy is different, so always add spices and seasonings to your own taste. If you're using a seasoning for the first time, remember that some are especially easy to overdo — chili pepper, for one.