Hummus

Hummus

This is a simple hummus recipe that can be easily modified to make a variety of different flavors. Basil, peppers, or sun-dried tomatoes should all work well with this recipeIf using canned chickpeas, use 3 cups or 400 grams.

HummusThis is a simple hummus recipe that can be easily modified to make a variety of different flavors. Basil, peppers, or sun-dried tomatoes should all work well with this recipeIf using canned chickpeas, use 3 cups or 400 grams.

Summary

5150
  • CourseAppetizer
  • CuisineMiddle Eastern
  • Yield8 servings 8 serving
  • Cooking Time45 minutesPT0H45M
  • Total Time45 minutesPT0H45M

Ingredients

Chickpeas, dried
1 Cup
Garlic
6 Cloves
Lemon juice
2 Tablespoons
Tahini
1/4 Cup
Olive oil
1/4 Cup
Paprika
1 Teaspoon
Salt
1 Teaspoon
Cumin
1 Teaspoon
Chilli oil
1/2 Teaspoon
Water
1/4 Cup

Steps

  1. Soak 1 cup dried chickpeas in 4 cups of water for 8 hours.
  2. Drain the water off of the chickpeas. Pour 4 cups of fresh water in a pot and bring it to a boil. Add the chickpeas, cover the pot, and simmer on low heat for 30 minutes to 2 hours in order to soften the beans.
  3. While the chickpeas are cooking, roast the garlic cloves. To roast a clove of garlic, stab the garlic with the tine of a metal fork or tongs, hold it over an open flame (a gas stove burner will do), and turn it frequently until it changes color slightly and softens.
  4. Mince the roasted garlic.
  5. Mix the following into a bowl: tahini, lemon juice, olive oil, paprika, salt, and garlic cloves.
  6. Once the chickpeas have softened, mash them in a bowl with a spoon or potato masher or puree them in a food processor.
  7. Mix the chickpeas with the rest of the ingredients.
  8. Add water until hummus has desired consistency (I use about 1/4 cup water).