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Hummus without tahini
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Hummus without tahini is the perfect answer for anyone looking for a simple and accessible recipe without exotic ingredients. The main element is chickpeas, which make this dish rich in protein and fiber, which are so necessary for your body. This recipe is suitable for those who appreciate ease of preparation and simplicity in components. At home, without unnecessary effort, you can create a healthy snack that will surely impress your guests and loved ones. Oil, spices, and the nuances of preparation give the hummus a unique aroma and taste. Feel the spirit of the Middle East in every piece you've made yourself.
Variations
- With roasted garlic for a softer and sweeter taste
- With added roasted beetroot for a beautiful burgundy color
- With paprika and cumin for a bright aroma and impressive taste
Secrets of tenderness and flavor
- Pre-soak chickpeas for at least 8-12 hours for easier softening during cooking
- Cook chickpeas until completely soft on low heat for 1-1.5 hours without boiling
- Use hot chickpea broth to adjust consistency - the hummus will be creamy and smooth
Ingredient tips
- Instead of apple cider vinegar, you can use freshly squeezed lemon juice for tanginess
- Optionally add roasted garlic - it will be softer and sweeter than raw
- Choose the highest quality olive oil - it makes the hummus more aromatic and tasty
Nuances of cooking
- Cook chickpeas without salt - add salt only at the end of hummus preparation
- Do not overfill with water when mixing - the hummus should be creamy and smooth, not liquid
- Fresh hummus is better served within 2-3 days, stored in the refrigerator in a sealed container
Ingredients
Sto PudIv Chickpeas
200 g
Iberica Pomace Olive Oil 0.5l
2 tbsp
Garlic
1-2 cloves
Spice Cumin Ground
0.25 tsp
Runa Elite Apple Vinegar 6% 0.5l
0.5 tsp
Moryachka Grinding №1 Edible Sea Salt 1kg
a pinch
Preparation steps
01
Soaking chickpeas — Pour 200 g of chickpeas with cold water in a clean container and leave for 8-12 hours in the refrigerator. Time: 480 mins. Guide: chickpeas will swell and retain most of the water.
02
Rinsing — Drain the water, rinse the chickpeas several times under cold water until clean. Time: 5 mins. Guide: water becomes almost clear during rinsing.
03
Cooking chickpeas — Pour with clean cold water, put on the fire, bring to a boil, remove foam, cook on low heat for 1-1.5 hours. Time: 90 mins. Guide: chickpeas are easily mashed between fingers, completely soft.
04
Cooling — Drain chickpeas in a sieve, save the broth, let chickpeas cool to room temperature. Time: 15 mins. Guide: chickpeas are no longer hot, can be handled.
05
Preparing garlic — Peel 1-2 cloves of garlic, finely chop or crush. Time: 3 mins. Guide: garlic is ready for mixing.
06
First mixing round — Place garlic, apple cider vinegar, a pinch of salt, and cumin in a blender, mix to puree. Time: 2 mins. Guide: uniform paste without lumps.
07
Final blending with chickpeas — Add the boiled chickpeas, 2 tablespoons of olive oil and 3–6 tablespoons of chickpea broth (or cold water) to the blender bowl. Blend until creamy and smooth, stopping the blender and scraping the mixture from the sides as needed. Time: 2–3 minutes. Guideline: smooth, delicate hummus without lumps, easy to spread with a spoon and does not crumble.
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Tip Hummus without tahini can be served with vegetables, pita bread, or crackers. Keep in the refrigerator for up to 3 days in a sealed container with olive oil on the surface.
Where to order ingredients
Select the required ingredients in one of the stores
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