Homemade Hummus in a Hurry
4 servings
10 minutes
Homemade hummus is a simple yet sophisticated dish inspired by traditional Greek cuisine. Hummus, rooted in the Eastern Mediterranean regions, symbolizes hospitality and family meals. Its rich nutty flavor from tahini, the light tang of lemon, and the warm spiciness of cumin create a harmonious composition. The texture of hummus is soft and creamy, gently enveloping bread or vegetables. The flavor is enhanced by the aroma of garlic, with a silky drizzle of olive oil and a pinch of paprika as the finishing touch. Hummus is perfect as a standalone snack, an accompaniment to fresh vegetables, or as part of complex dishes that add depth to their flavor.
1
If you are using dry chickpeas: Soak 1 cup of dry chickpeas overnight in a pot of water. In the morning, drain the water and cook for about 40 minutes until ready. Cool down.
- Canned chickpeas: 400 g
2
Roast the cumin in a hot dry pan and grind it in a mortar with a pinch of coarse salt.
- Cumin (zira): 2 tablespoons
- Salt: to taste
3
Crush the garlic with the side of the knife.
- Garlic: 1 clove
4
If you are using canned chickpeas, drain the liquid from the can.
- Canned chickpeas: 400 g
5
In a food processor, blend chickpeas, tahini, cumin, juice of half a lemon, garlic, and blend at maximum speed.
- Canned chickpeas: 400 g
- Tahini: 2 tablespoons
- Cumin (zira): 2 tablespoons
- Lemon: 0.5 piece
- Garlic: 1 clove
6
Slowly add oil, trying to achieve the desired consistency. Based on experience, the ideal consistency of hummus is highly individual. It shouldn't resemble soup but should be easy to spread on bread.
- Olive oil: 50 ml
7
When serving, drizzle with olive oil and lemon juice. You can also garnish by sprinkling with dry paprika.
- Olive oil: 50 ml
- Lemon: 0.5 piece
- Paprika: to taste