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Hummus with cumin
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Hummus with cumin is a true classic of the Middle East, skillfully combining taste and aroma. Thanks to cumin, the dish acquires a unique deep aroma, perfect for your table. Preparing hummus does not require complex techniques: all ingredients are mixed in a blender, allowing you to easily create the perfect chickpea cream in your kitchen. This is the perfect appetizer to serve at holidays or simply for a family dinner — prepare in advance and store in the refrigerator to enjoy hummus for several days in a row.
Variations
- Green hummus - add fresh herbs, mint, and cilantro to the basic mixture
- Beet hummus - mix in boiled beetroot for a bright color and sweet taste
- Spicy paprika hummus - increase the amount of paprika or add hot pepper to taste
Tenderness secrets
- Cook chickpeas without salt - add salt only at the end, it preserves the softness of the grains
- Remove the skin from boiled chickpeas for a smooth consistency of hummus
- Add water gradually during blending to achieve the perfect creamy texture
Ingredient tips
- Tahini can be replaced with ground sesame or made on your own - lightly toast and grind sesame seeds
- Use fresh lemon juice, not concentrated - this will provide a better flavor
- High-quality olive oil will appear on the surface of hummus - this is a traditional presentation of the appetizer
Culinary nuances
- Cumin should be ground and fresh for maximum aroma
- Hummus continues to absorb flavors after cooking - let it stand for 15-20 minutes before serving
- Serve hummus with pita, flatbread, fresh vegetables, or use as a spread for sandwiches
Ingredients for the recipe
Ingredients
Ecorod Organic Chickpea 400g
400 g
Fimtad Tahin Sesame Paste 550g
4 tbsp
Borges Refined Olive Oil 0.5l
80 ml
Lemoni lemon juice 100% 220ml
40 ml
Spice Cumin Ground
1 tsp
Garlic
2-3 сloves
Salute di Mare Grinding №0 Natural Edible Sea Salt 750g
to taste
Kamis Smoked Ground Paprika 20g
1 tsp
Evian Non-Carbonated Mineral Water 1.5l
60-80 ml
Preparation steps
01
Preparing chickpeas — If using dry chickpeas, soak them overnight in cold water with baking soda. If canned, just drain and rinse. Time: 0 min. Reference: Chickpeas are swollen and clean.
02
Boiling chickpeas — Cover chickpeas with fresh water and bring to boil over medium heat without salt. Skim the foam that forms. Time: 50 min. Reference: Chickpeas are soft but not overcooked - should easily crush between fingers.
03
Cooling — Drain chickpeas through a sieve, leaving some broth. Let them cool to room temperature. Time: 5 min. Reference: Chickpeas completely cooled.
04
Placing in blender — Place cooled chickpeas, garlic, salt, cumin, tahini, and lemon juice in a blender bowl. Time: 1 min. Reference: All ingredients in blender.
05
First blending — Blend on medium speed. Gradually add water and olive oil to achieve smooth consistency. Time: 3 min. Reference: Mixture is homogeneous, creamy, with no lumps.
06
Adjusting flavor — Taste the hummus, add more lemon juice, cumin, salt, or garlic if needed. Blend for another 1-2 minutes. Time: 2 min. Reference: Flavor balanced, clear cumin notes visible.
07
Tip Serve with warm pita, flatbread, crunchy baguette, or fresh vegetables — carrot, cucumber, bell pepper. Hummus can be stored in the refrigerator for up to 4-5 days. When serving, drizzle with olive oil again and sprinkle with fresh cumin
Where to order ingredients
Select the required ingredients in one of the stores
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