There was a time I didn’t like hummus. Store-bought varieties didn’t appeal to me: refined oils, sugar, preservatives. Even the "healthier" options were too bland — just chickpeas with no real flavor. I fell in love with hummus only after I started making it myself. In my opinion, the secrets to great hummus are as follows:
- Good chickpeas. Large, light-colored, and free of skins (the thin outer layer often found in chickpeas from eco-stores can ruin the flavor). It’s essential to soak the chickpeas for a long time.
- Plenty of tahini. It gives the hummus its creaminess and indulgent flavor. Tahini = pure sesame paste, with no added ingredients.
- Additions. Spices, herbs — whatever you like. In my favorite green hummus, there are at least three types of herbs, not just a couple of sprigs, but generous handfuls of tarragon, mint, parsley, or whatever you prefer. Don’t skimp on spices either: cumin and chili are the bare minimum, but you can also add anise, fennel, or caraway seeds.
- 225 g dry chickpeas
- 6-7 heaping tbsp tahini
- 100 ml beetroot juice
- 1/3 tsp. fennel seeds
- 1/4 tsp. cumin seeds
- salt
- 1 large garlic clove
- 3-4 tbsp. natural vinegar (red wine, apple cider, or white wine) or lemon juice
Soak the chickpeas in the refrigerator for at least 24 hours, or up to 48 hours to allow them to begin sprouting. Drain and boil in fresh water for 30 minutes. Do not discard the cooking water.
Make fresh beetroot juice or pick some up on your way home.
In a blender, combine the boiled chickpeas, beetroot juice, tahini, a pinch of salt, fennel seeds, and cumin seeds. Blend until smooth, adding some of the chickpea cooking water if necessary. Remember, the hummus will thicken slightly after resting, so don’t hesitate to leave it a little runny.
Drizzle with olive oil and sprinkle with your favorite spices on top. Ground cumin, paprika, or Svanetian salt are great options. In the photo, it’s za’atar.
Soak the chickpeas in the refrigerator for at least 24 hours, or up to 48 hours to allow them to begin sprouting. Drain and boil in fresh water for 30 minutes. Do not discard the cooking water.
Make fresh beetroot juice or pick some up on your way home.
In a blender, combine the boiled chickpeas, beetroot juice, tahini, a pinch of salt, fennel seeds, and cumin seeds. Blend until smooth, adding some of the chickpea cooking water if necessary. Remember, the hummus will thicken slightly after resting, so don’t hesitate to leave it a little runny.
Drizzle with olive oil and sprinkle with your favorite spices on top. Ground cumin, paprika, or Svanetian salt are great options. In the photo, it’s za’atar.
