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Home Making your own hummus

Making your own hummus

Name: Make-your-own hummus
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 1 large bowl
Cuisine: Middle Eastern
Ingredients: 400 grams drained chickpeas; 3 cloves of garlic; 2 tablespoons lemon juice (I used the juice of 2 lemons); 3 to 4 tablespoons tahini (sesame paste); 1 teaspoon ground cumin; 1 teaspoon paprika powder; a generous amount of olive oil; salt and pepper; Coriander (optional)

Recipes Vegan Gluten-free Side dishes

I keep a to‑do list with all sorts of things I still want to make for the blog. One of them was hummus, because although I'd eaten it before, I'd never made it myself. Even though hummus contains few ingredients, I found it quite tricky to make. Mostly because I'd never made it myself, I didn't really have a good sense of how thick or runny it should be, so it was a bit of trial and error. In the end it turned out well and the flavor is wonderful!

Want to put less sweet stuff on your bread? Hummus is a great alternative to chocolate sprinkles and jam on bread. Especially if you add some avocado, tomato, lettuce or cucumber. Think of it as your new butter! Discover now how simple it is to make healthy hummus without E‑numbers!

x_ckl_recipe_markerMake-your-own hummus Once you've tasted this homemade hummus, you really won't want that prepackaged tub from the supermarket anymore. The nice thing is that you can decide yourself how thick or thin you want the hummus to be. So definitely try making hummus yourself; much healthier and tastier. Make-your-own hummus recipe Side dish Middle Eastern 1 large bowl 15 min 4 hr 15 min

Soak the chickpeas in a bowl of water, at least 4 hours but preferably overnight. Then drain the chickpeas and peel the garlic cloves. Put these together in a bowl or pan. You can also buy (organic) chickpeas that are ready to use.
Now add the lemon juice, the tahini, ground cumin and half of the paprika powder and a few generous tablespoons of extra virgin olive oil. Then mix with an immersion blender (or put it in a good food processor) until the hummus is a smooth paste.
You decide how thick or thin the hummus should be, so add olive oil as desired to make the hummus a bit more fluid.
Taste your hummus. Is it still a bit bland? Then add some more ground cumin, tajin and/or paprika powder and some salt and pepper.
Before serving, drizzle a little olive oil and sprinkle paprika powder for garnish. Optionally you can also add some chopped coriander. You can keep the hummus in a container in the fridge for several days. It's that simple.
Enjoy! Delicious on (baguette) bread or on a cracker. Also nice with sliced cucumbers, sliced tomatoes or arugula as extra topping.

Recipes Vegan Gluten-free Side dishes 400 grams drained chickpeas 3 cloves of garlic 2 tablespoons lemon juice (I used the juice of 2 lemons) 3 to 4 tablespoons tahini (sesame paste) 1 teaspoon ground cumin 1 teaspoon paprika powder a generous amount of olive oil salt and pepper Coriander (optional) Immersion blender Garlic press Mixing bowl Garlic Press garlic-press Mixing Bowl mixing-bowl Birkmann Mixing Bowl / Baking Bowl Colour bowls - Cool Grey - 1.5 Liter Birkmann Beslagkom Birkmann Mixing Bowl / Baking Bowl Colour bowls - White - 4 Liters Birkmann Beslagkom Cookinglife Garlic Press Aluminum Cookinglife Knoflookpers Poke bowl with salmon foodies-poke-bowl-with-salmon Omelet with kale and salmon foodies-omelet-with-kale-and-salmon Sweet potato salad with feta and chickpeas foodies-sweet-potato-salad-with-feta-and-chickpeas Shrimp with avocado mousse and bell pepper foodies-shrimp-with-avocado-mousse-and-bell-pepper

Recipe

Make-your-own hummus

Once you've tasted this homemade hummus, you really won't want that prepackaged tub from the supermarket anymore. The nice thing is that you can decide yourself how thick or thin you want the hummus to be. So definitely try making hummus yourself; much healthier and tastier.

Course	Side dish
Kitchen	Middle Eastern
Servings	1 large bowl

Preparation time

Preparation time	15 min
Total	4 hr 15 min

Equipment

Immersion blender
Garlic press
Mixing bowl

Ingredients

400 grams drained chickpeas
3 cloves of garlic
2 tablespoons lemon juice (I used the juice of 2 lemons)
3 to 4 tablespoons tahini (sesame paste)
1 teaspoon ground cumin
1 teaspoon paprika powder
a generous amount of olive oil
salt and pepper
Coriander (optional)

Make-your-own hummus recipe

Soak the chickpeas in a bowl of water, at least 4 hours but preferably overnight. Then drain the chickpeas and peel the garlic cloves. Put these together in a bowl or pan. You can also buy (organic) chickpeas that are ready to use.
Now add the lemon juice, the tahini, ground cumin and half of the paprika powder and a few generous tablespoons of extra virgin olive oil. Then mix with an immersion blender (or put it in a good food processor) until the hummus is a smooth paste.
You decide how thick or thin the hummus should be, so add olive oil as desired to make the hummus a bit more fluid.
Taste your hummus. Is it still a bit bland? Then add some more ground cumin, tajin and/or paprika powder and some salt and pepper.
Before serving, drizzle a little olive oil and sprinkle paprika powder for garnish. Optionally you can also add some chopped coriander. You can keep the hummus in a container in the fridge for several days. It's that simple.
Enjoy! Delicious on (baguette) bread or on a cracker. Also nice with sliced cucumbers, sliced tomatoes or arugula as extra topping.

Cooking mode Prevents your screen from going to sleep

Once you've tasted this homemade hummus, you really won't want that prepackaged tub from the supermarket anymore. The nice thing is that you can decide yourself how thick or thin you want the hummus to be. I mostly use it on pappadums and if the hummus is too runny it runs everywhere. That's why I didn't use too much oil so the hummus stayed reasonably thick. So definitely try making hummus yourself; much healthier and tastier.

I especially liked the combination with pappadums and I suspect it tastes great on a little baguette as well. Serve for example with pappadums (available at the supermarket, they are wheat‑free!). Rub the pappadums with a little water and microwave them two at a time for about 2 minutes. They become incredibly crispy!

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