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Homemade hummus
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Making hummus at home is easier than mashed potatoes. Homemade hummus is tastier than store-bought because you control its composition and texture. Using canned chickpeas can significantly reduce time, but you should definitely try the classic version by soaking and boiling chickpeas yourself. Hummus is not just an appetizer but a real field for experimentation. By adding various vegetables or spices, you can create your own unique flavor.
Hummus with beans instead of chickpeas
Adding roasted vegetables or mushrooms to the finished hummus
Using different oils — sunflower, pumpkin, or nut
Soak chickpeas for at least 4-8 hours or overnight before boiling
Cook chickpeas until completely softened — it should easily mash
Store in the refrigerator for no more than 3 days in a container with a lid
Tahini paste can be bought in almost any supermarket in Ukraine
Lemon juice can be adjusted to taste — feel free to add more
Adjust consistency with water from chickpea boiling — add gradually
Finished hummus should have the consistency of thick sour cream
Sesame seeds should be roasted for 2-3 minutes before use to enhance flavor
Drizzle finished hummus with olive oil before serving
Ingredients for the recipe
Ingredients
Bashan Chickpea 900g
250 g
Fimtad Tahin Sesame Paste 550g
3 tbsp
Iberica Pomace Olive Oil 0.5l
3 tbsp
Garlic
2 cloves
Bonacini Concentrated Lemon Juice 200ml
3 tbsp
Kamis Cumin 15g
0.3 tsp (ground)
Salute di Mare Grinding №0 Natural Edible Sea Salt 750g
to taste
Kamis Smoked Ground Paprika 20g
0.5 tsp
Preparation steps
01
Preparing chickpeas — Rinse chickpeas several times under running water. Time: 5 min. Guide: Water became clear.
02
Soaking — Pour cold water over chickpeas and leave for 4-8 hours or overnight. Time: 480 min. Guide: Chickpeas expanded and became softer to touch.
03
Boiling — Drain water, rinse chickpeas, pour fresh water in a 1:2 ratio and boil until done. Time: 90 min. Guide: Chickpeas easily mash when pressed.
04
Preparing ingredients — Crush garlic with a pinch of salt, prepare lemon juice and tahini paste. Time: 5 min. Guide: Garlic turned into a smooth mass.
05
Mixing in a blender — Transfer boiled chickpeas to a blender bowl, add tahini paste, garlic, cumin, olive oil, lemon juice, and salt. Time: 2 min. Guide: All ingredients are in the blender.
06
Blending — Blend until smooth homogeneous consistency. Time: 8 min. Guide: Mixture turned into smooth homogeneous purée without lumps.
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Tip: For the best result, use fresh lemon juice and high-quality olive oil. Hummus can be made in advance — it keeps in the fridge for up to 3 days. Serve with bread or vegetables.
Where to order ingredients
Select the required ingredients in one of the stores
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