Homemade Hummus Recipe
One of my weekly staples at home is hummus.
Legumes are wonderful foods, and an ideal, easy, healthy, and super versatile way to eat them is in the form of hummus.
You can make it in many ways or flavors; with avocado, beetroot, … but today I’m sharing MY BASIC RECIPE, the one I make most often and the one that NEVER FAILS.
Ingredients
- 400g of cooked chickpeas (in my case, Pedrosillano variety)
- 1 tablespoon of tahini (sesame paste)
- 1 clove of garlic
- 1/2 lemon (I use 1 whole lemon because we like it a lot)
- 1/2 teaspoon of ground cumin (I use 1 whole teaspoon because we like it a lot)
- Salt to taste.
- If necessary: Cold water (until the desired texture is achieved)
- For garnish: paprika and olive oil.
Elaboration
- Add to the blender 300g of cooked chickpeas (without draining them in the water they come in), the chopped garlic clove, lemon juice, tahini, cumin, and salt.
- Start blending until you get a super smooth texture. If necessary, add very cold water to achieve the desired consistency.
- Taste for salt, cumin, and lemon juice and adjust if necessary. Store in the refrigerator.
- TOPPING: While mixing the 100g of leftover chickpeas, in this case well washed and dried, with 1 teaspoon of paprika, 2 tablespoons of oil, and salt to taste.
- Serve the hummus on a plate, shape it nicely, and add the chickpeas with paprika and a drizzle of oil in the center.
– Both hummus and chickpeas with paprika can be stored in the refrigerator in an airtight container for up to 4 days.
– You should adjust the seasonings to your liking; lemon, cumin, garlic, if you are not used to using them, start with small amounts and gradually increase them, according to your tastes and your palate.
– Of course, you can use chickpeas that you’ve cooked yourself.
– Leave the jar of chickpeas in the refrigerator so they get cold.
– If you add water, make sure it’s very cold, or if the processor is powerful, you can add ice.
– Use Pedrosillano chickpeas, especially for decoration, they are smaller and look nicer.