Hummus

Name: Hummus
Prep time: 10 min
Total time: 10 min
Cuisine: Lebanon
Ingredients: 1 can(s) of chickpeas; 3 tbsp of tahini (sesame paste); 3 tbsp of lemon juice; 2 garlic cloves; 1/2 tsp of ground cumin; salt; 2 tbsp of olive oil; paprika; parsley

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Hummus is a smooth purée of chickpeas, tahini, garlic and lemon. 🥣 It keeps 5 days in the fridge if you add a drizzle of olive oil on top.

Total time: 10 min
Prep: 10 min
Cook: –
Rest: 30 min
Difficulty: Easy
Per person: €1.75

By the CookinBreak team

Instructions

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In the blender, combine the chickpeas, tahini, lemon juice, minced garlic, ground cumin and a pinch of salt.

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Blend the ingredients until creamy. If needed, add a little water to adjust the consistency.

Taste and adjust the seasoning, adding salt to your liking.

Transfer the hummus to a serving bowl.

Make a small well in the center of the hummus with the back of a spoon and pour the olive oil into it.

Lightly sprinkle with sweet paprika for color and flavor (optional).

Garnish with chopped fresh parsley.

Cover the bowl with plastic wrap and refrigerate for at least to let the flavors meld.

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Goes well with

🎅 Christmas: all recipes

As a main

Falafel Tortilla Wraps

28 minEasy

For dessert

5.0

Dubai Chocolate Bar

35 minEasy

To drink

Lemon Ginger Turmeric Tea

15 minEasy

Nutrition facts

per serving · estimate

180kcal

Protein6 g13%
Carbs17 g37%
Fat10 g49%
Fiber5 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🫓 Before serving, top your hummus with a drizzle of olive oil and a pinch of sweet paprika for a burst of flavor and color, and garnish with chopped fresh parsley for an appetizing presentation. 🌿🫒

Freezing : Can you freeze this recipe?

Yes

Freezes very well, up to 2-3 months in individual portions. Thaw slowly in the refrigerator.

Storage : How long does it keep?

Keeps 3-5 days max in an airtight container in the fridge, covered with a thin layer of olive oil.

Making ahead : Can you make it the day before?

Yes

Can be made the day before, the flavors even develop better.

Reheating : How do you reheat it?

Not meant to be reheated. Eat cold or at room temperature.

Variations

Replace part of the chickpeas with cooked beet for a pink hummus.
Add roasted red peppers or sun-dried tomatoes for more flavor.
Flavor with fresh cilantro or mild chili.

Mistakes to avoid

Not adjusting the consistency: if too thick, hummus is pasty. Add a little water bit by bit.
Blending too briefly: lumps remain. Blend until creamy.
Using too much raw garlic: it takes over. Start with two cloves and taste.

Frequently asked questions

Can I use dried chickpeas for hummus?

Yes, soak them overnight, then cook until very tender before blending. They make an even smoother hummus. Drained canned chickpeas are still the quickest option.

How do I get a smoother hummus?

Blend for a long time, until creamy, and add a little water if needed. The tahini and lemon juice also contribute to the texture. Taste and adjust the salt before serving.

What can I substitute for tahini?

If you don't have tahini, use white sesame paste or, in a pinch, almond or peanut butter. The flavor will be different and less traditional, but the hummus will still be creamy and flavored with lemon and garlic.

What should I serve with hummus?

Serve with warm pita bread, raw vegetables such as carrot or cucumber sticks, or alongside falafel. Make a small well in the center, pour in the olive oil and add paprika and parsley.