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Hummus with tahini
Hummus is a true find for lovers of Middle Eastern cuisine. With its creamy texture and rich flavor, it wins the hearts of gourmets around the world. Made from chickpeas, tahini paste, and olive oil, it is a versatile appetizer for various dishes. This recipe will help you achieve perfectly tender hummus, where chickpeas melt in your mouth, and hints of cumin and lemon juice add special piquancy. Hummus pairs perfectly with pita or fresh vegetables. The preparation process is simple but includes several secrets to achieving the perfect consistency: long blending and the right choice of ingredients. Follow our recommendations, and you will get an unmatched dish.
Variations
- Hummus from lentils instead of chickpeas for a lighter version
- Hummus without ready-made tahini can be prepared from roasted sesame
- Red hummus with the addition of red pepper and red beans
Secrets of tenderness and flavor
- Soak chickpeas overnight with a pinch of soda for softness
- Cook chickpeas until they are easily mashed under a finger
- Blend hummus for a long time at the blender's maximum speed for perfect smoothness
Ingredient tips
- Use Extra Virgin olive oil of the best quality
- Lemon juice can be partially replaced by lime for a different taste
- Cumin is an essential spice for authentic taste, no substitute
Small culinary nuances
- Consistency is adjusted with broth from the boiled chickpeas, not water
- Hummus tastes better 1-2 hours after preparation, when flavors have blended
- Stored in the refrigerator for 5-7 days in an airtight container
Ingredients for the recipe
Ingredients
Ecorod Organic Chickpea 400g
250 g
Biona Organic Whole Sesame and Salt Tahini 200g
3 tbsp
Garlic
2 сloves
Lemoni lemon juice 100% 220ml
3 tbsp
Iberica Pomace Olive Oil 0.5l
3 tbsp
Prypravka Cumin Seasoning
0.3 tsp
Pripravka Himalayan Pink Salt 200g
0.5 tsp
Preparation steps
01
Soaking chickpeas — Rinse chickpeas under running water several times. Pour over 1 liter of cold water, add a pinch of soda. Leave to soak for 8-12 hours or overnight. Reference: Chickpeas will swell to double their original size.
02
Boiling chickpeas — Drain the soaking water, rinse chickpeas. Pour fresh water, add 1 tbsp soda. Put on heat until boiling, then cook over medium heat. Time: 50 min. Reference: Chickpeas are easily mashed between fingers, consistency like puree.
03
Straining — Drain chickpeas in a sieve, save the broth in a separate container. Let the chickpeas cool for 5-10 minutes. Time: 5 min. Reference: Chickpeas drained, broth retained in container.
04
Preparing garlic — Peel 2 cloves of garlic, crush or mash with a pinch of salt on a board. Time: 3 min. Reference: Garlic is smooth, without large pieces.
05
Mixing in a blender — Place cooled chickpeas, 3 tbsp tahini, mashed garlic, 3 tbsp lemon juice, 0.3 tsp cumin, 0.5 tsp salt, and 3 tbsp olive oil into the blender bowl. Time: 2 min. Reference: All components in the blender bowl.
06
Blending — Turn on the blender at maximum speed. Blend for 3-5 minutes until a smooth thick consistency. Time: 5 min. Reference: Hummus is smooth, without visible chickpea pieces.
07
Tip Hummus tastes best 1-2 hours later when the flavors have blended well. Serve with warm pita, crusty baguette, or fresh vegetable sticks (carrot, cucumber, celery, pepper). Store in an airtight container in the fridge for 5-7 days.
Where to order ingredients
Select the required ingredients in one of the stores
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