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Perfect for an aperitif or a picnic, homemade hummus is the mezze you won't want to be without! This smooth, creamy purée of chickpeas blended witholive oil,garlic, lemon, sesame and spices is a real treat. Once you've tasted this one, you'll never buy a store-bought one again...
💙 Why you'll love it
- Super-simple, in fact CHILDISH to make! Just cook the canned chickpeas for a few minutes and blend them with all the other ingredients.
- Just a handful of ingredients to make this delicious homemade hummus.
- Vegan: no animal or animal products are used in this mezze. As a result, it's also dairy-free.
🍋 Ingredients
You'll need the following ingredients to make these Mediterranean hummus. You can find the quantities in the recipe card below.
- Canned chickpeas: purists say it's better to use dried chickpeas, but having tested both several times, there's no noticeable difference.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- A lemon, for its juice.
- Tahini: also known as tahini or tahina, this is sesame puree. You can find it in many organic stores or in some supermarkets, in the world cuisine section. Choose a good quality one.
- Olive oil: use a good quality one too (the best is cold-pressed extra virgin olive oil), and your hummus will be all the better for it.
- Spices: cumin and sweet paprika. You can also add a pinch of cayenne or Espelette pepper for a slightly spicier taste.
- Cilantro: fresh or frozen, depending on what you have on hand.
- Pitas for tasting: optional, but they're so good!
👩🏻🍳Chef's tips
- Boil canned chickpeas for 10 minutes: this will ensure their soft texture and help them to blend better.
- Remove as much skin as possible: as it affects the texture, remove as much skin as possible from your chickpeas. You don't have to spend 1 hour removing them one by one, but the more the better!
- If you're using dried chickpeas, leave them to soak for 12 to 24 hours, before cooking them over medium heat for 1? to 2 hours, until they've really softened.
- Mix the tahini well before use: over time, the liquid in the tahini dissociates from the solid. You need to mix well to restore the original texture.
- The quality of your products is crucial: use good quality canned chickpeas, tahini and olive oil (cold-pressed extra virgin if possible).
💡 Frequently Asked Questions
Replace it with a mortar and pestle to crush the chickpeas. Then all you have to do is add the other ingredients and mix.
You've used too much cooking water (aquafaba)… But you can make up for it: add chickpeas or tahini to thicken your hummus.
Many countries claim to be the originators of hummus: Lebanon, Egypt, Israel, Greece, Syria, Palestine, Armenia, Jordan… We'll never know exactly where hummus comes from, except that it comes from the countries of the Orient.
Blinis, pita breads, vegetable sticks (carrots or cucumbers, for example), in bagels, in wraps, with roasted vegetables (zucchini, tomatoes or pumpkin go particularly well with them) or a good grilled meat.
You can easily replace the blender with a mortar and pestle to crush the chickpeas. Then all you have to do is add the other ingredients and blend.
❄️ Storage
Place the hummus in an airtight container in the fridge. This means you can keep it for 4 days. It may harden slightly on contact with cold.
To freeze hummus: place in a freezer bag (there should be enough room, as the hummus will expand slightly as it freezes), on which you'll write the name of the recipe and the date. Drizzle olive oil over the top and freeze. You can keep it for about 2 months.
To defrost, place in the fridge overnight.
😋 Other appetizers gems
If you make this Mediterranean hummus, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Mediterranean hummus
Ingredients
- 2 ½ cups canned chickpeas drained
- ½ teaspoon baking soda
- 2 medium garlic cloves
- 6 tablespoons olive oil
- 4 tablespoons tahini
- Salt
- ½ lemon
- 1 teaspoon cumin ground
- 3 ice cubes
- 1 teaspoon Zaatar
- 1 tablespoon cilantro
Instructions
- Drain the canned chickpeas (if you have dried ones, see notes below) and rinse them, then place them in a pot of boiling water with the baking soda and cook on medium heat for 10 minutes.
- Drain them again and rub them together to remove as much skin as possible.
- Place them in a blender (you can keep a few for decoration) and blend the chickpeas on their own once.
- Then add the garlic, olive oil, tahini, salt, lemon juice and cumin, and blend again.
- Gradually add 1 ice cube and check the texture. If you want it more "liquidy", add a 2nd or 3rd. Taste and adjust if necessary (more lemon juice or salt, for example).
- Place in a bowl, sprinkle with remaining chickpeas, Zaatar, olive oil, fresh cilantro and enjoy with delicious pita bread.
Notes
- If you're using dried chickpeas, leave them to soak for 12 to 24 hours, before cooking them at medium heat for 1 to 2 hours, until they've really softened.
- Storage: store hummus in an airtight container in the fridge. This way, you can keep it for 4 days. It may harden slightly in the cold.
- Freeze: place in a freezer bag (there should be enough room, as the hummus will expand slightly as it freezes), on which you'll write the name of the recipe and the date. Drizzle olive oil over the top and freeze. It will keep for around 2 months.
- Defrost: place in the fridge overnight.
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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