Hummus recipes vary slightly, but the base remains the same — chickpeas, tahini, garlic, cumin, and sprinkled with paprika. You can read about hummus with its history and photos in posts about Israel.
Making hummus at home is very simple. There are 2 secrets: it's better to buy ready-made tahini (but I'll show a variant with sesame seeds) and use sesame oil instead of olive oil in preparation. This makes the hummus texture more silky.
- 1 1/2 cups chickpeas
- juice of 1 small lemon
- 4–5 tablespoons olive oil
- 1 teaspoon cumin
- salt and pepper
- 3 tablespoons tahini (sesame paste)
- 3 garlic cloves
Soak chickpeas overnight (a more urgent option — pour boiling water, let stand for an hour, drain water, pour boiling water again, leave for another 30–60 minutes, and only then cook).
Drain water, add clean water, and put chickpeas on the fire. Bring to a boil and reduce heat. Regularly remove foam.
Cook the peas thoroughly (from 1 to 2 hours). In case you don't have tahini, use sesame seeds. Slightly roast sesame seeds (5-6 tablespoons) in a dry pan. You can add cumin.
In a blender, put peeled garlic cloves, sesame seeds or tahini, cumin, squeeze lemon juice. Drain almost all water from chickpeas, leaving some. Put the chickpeas in the blender, sprinkle with sesame/olive oil. Blend until smooth and thick.
You regulate the consistency yourself — if you like it more liquid and silky, add more water and olive oil. More tahini. If you prefer it drier — just blend chickpeas with spices and see what you get, add cooking water only if needed.
The last secret — let the hummus sit so that all flavors mix and soak into each other. In the refrigerator. Minimum 2–3 hours. Garnish ready hummus with chopped cilantro and ground paprika.
Soak chickpeas overnight (a more urgent option — pour boiling water, let stand for an hour, drain water, pour boiling water again, leave for another 30–60 minutes, and only then cook).
Drain water, add clean water, and put chickpeas on the fire. Bring to a boil and reduce heat. Regularly remove foam.
Cook the peas thoroughly (from 1 to 2 hours). In case you don't have tahini, use sesame seeds. Slightly roast sesame seeds (5-6 tablespoons) in a dry pan. You can add cumin.
In a blender, put peeled garlic cloves, sesame seeds or tahini, cumin, squeeze lemon juice. Drain almost all water from chickpeas, leaving some. Put the chickpeas in the blender, sprinkle with sesame/olive oil. Blend until smooth and thick.
You regulate the consistency yourself — if you like it more liquid and silky, add more water and olive oil. More tahini. If you prefer it drier — just blend chickpeas with spices and see what you get, add cooking water only if needed.
The last secret — let the hummus sit so that all flavors mix and soak into each other. In the refrigerator. Minimum 2–3 hours. Garnish ready hummus with chopped cilantro and ground paprika.
