Hummus

If I make hummus at home, I always prefer to cook the chickpeas myself, especially if I'm fasting or want something cleaner, without canned additives. Sometimes I soak them overnight when I’m washing the dishes and boil them in the morning while I prepare the rest of my tasks. The result is creamy, tasty, and keeps for a few days in the fridge. I always find it a good option for quick snacks or breakfast.

Quick Info

Total time: about 12 hours (including soaking)
Preparation time: 10-15 minutes (excluding soaking and boiling)
Cooking time: 1-3 hours, depending on the pot
Servings: 6-8
Difficulty: easy-medium
Recipe type: appetizer or fasting snack

Ingredients

250 g dried chickpeas (or 500 g canned chickpeas)
2 tablespoons tahini (sesame paste)
3-4 cloves of garlic
juice of 1/2 lemon
1 cup of the water used to boil the chickpeas (for blending)
olive oil
parsley (for garnish)
paprika (for garnish)
salt
pepper

Instructions

1. Soak the dried chickpeas in cold water the night before. The water should cover the beans by 10-15 cm, as the chickpeas swell and absorb a lot of water.

2. In the morning, rinse the chickpeas in several waters. Transfer them to a pressure cooker and cover with fresh water. If using a pressure cooker, boil the chickpeas for at least an hour. If boiling traditionally, the time can reach up to 3 hours. The chickpeas are ready when they are soft; you can test by crushing a bean between your fingers.

3. After boiling the chickpeas, save a cup of the cooking water, then drain the rest.

4. For a smooth paste, the chickpeas need to be peeled. You can do this in two ways: take each bean between your fingers and remove the skin (it takes time but is effective), or rub the chickpeas with your hands in a bowl of water, and the skins will float to the surface. Repeat until you have removed as many skins as possible.

5. After cleaning the chickpeas, let them cool slightly. Place them in a food processor along with a cup of the reserved water and the peeled garlic. Blend for about 1 minute until you obtain a paste.

6. Add tahini, lemon juice, salt, and pepper to taste. Blend again. If the paste is too thick, gradually add a little of the reserved water until you reach the desired consistency.

7. Transfer the hummus to a bowl. Drizzle with a little olive oil, sprinkle with paprika, and chopped parsley.

8. Serve with pita, rustic bread, or as an appetizer alongside other vegetables.

Why I make this recipe often

It helps me always have something healthy on hand. Hummus keeps well in the fridge for a few days. It’s filling and can be adapted for breakfast, lunch, or snacks. I don’t need complicated ingredients, and if I cook the chickpeas from scratch, I get a finer and tastier result.

Tips and Variations

Tips

If you want a smoother texture, be diligent with peeling the chickpeas. It’s extra work, but the hummus will be creamier.
Use garlic to your taste; sometimes three cloves are enough, other times you might want to add more.
The water from boiling the chickpeas helps with emulsification. Do not replace it with plain water unless necessary.

Substitutions

You can use canned chickpeas, but rinse them well beforehand and warm them slightly to make the paste creamier.
Tahini doesn’t have a direct substitute. You can try a little unsweetened peanut butter, but the flavor will change.

Variations

You can add a bit of smoked paprika or cumin to the paste, to taste.
Half a ripe avocado makes the hummus creamier and slightly changes the flavor.
For more freshness, add finely chopped cilantro or mint to the mix.

Serving Ideas

Hummus goes well with pita, raw vegetables, vegetable chips, or as a base in a sandwich.
You can spread it on toasted bread and top with slices of olives or sesame seeds.

Frequently Asked Questions

What do I do if I don’t have a food processor?
You can also use an immersion blender, but it takes longer and requires breaks to avoid straining the motor.

Can I boil the chickpeas and use them immediately?
Yes, just let them cool slightly so you don’t burn yourself when peeling.

Can I keep hummus for more than 4 days?
Ideally, you should consume it within 3-4 days. After that, it loses its texture and flavor.

Can I make hummus without tahini?
Yes, but the taste will be quite different, less rich.

Is canned chickpeas just as good?
You can use canned chickpeas, but it’s preferable to choose plain boiled chickpeas without salt or other additives.

Nutritional Values

Approximately, for a serving of 100 g (plain hummus, without garnish):

Calories: 170-200 kcal
Protein: 6-8 g
Carbohydrates: 20-22 g
Fat: 6-8 g (mainly from tahini and oil)
Values vary depending on the amount of oil, tahini, and how much water is used for blending.

Storage and Reheating

Hummus can be stored in the fridge, in a closed container, for up to 4 days. Freezing is not recommended as it changes the texture. It does not need reheating; it is served cold or at room temperature. If it has dried out slightly on the surface, gently stir and add a teaspoon of water or oil.

Since we are trying to eat healthy, we will avoid canned foods, so we will boil the chickpeas ourselves. We put the chickpeas in cold water the night before boiling them. The water should exceed the chickpeas by 10-15 cm, as they will absorb a lot of water, almost doubling in volume and weight. The next morning, rinse well in several waters and boil in a pressure cooker for at least an hour. If you don't have a pressure cooker on hand, boiling can take up to 3 hours. I've heard you can easily check if the chickpeas are properly cooked by throwing one against the wall, and if it sticks, they are done :) I haven't tried it, I promise to do it next time! Drain the water, but don't throw it all away; we'll keep 1 cup. Let the chickpeas cool a bit. To achieve a fine hummus, we still have a bit of work to do, which is to remove the skins from the chickpeas :( We have 2 options: - the first and most tedious would be to take each chickpea, gently squeeze it between your fingers, and the skin will come off easily - this is if the chickpeas are well cooked. - the second option would be to throw all the chickpeas into a bowl of water, rub them between your palms, and you will see how the skins will come off and rise to the surface of the water; rinse and repeat the process several times. In the second option, we won't be sure that all the skins are removed, as in the first option. After you have dealt with the chickpeas, regardless of the chosen method, all that remains is the simplest part, which is blending the ingredients. In a food processor, put the chickpeas, garlic cloves, and a cup of the cooking water. Blend on high speed for 1 minute. Add tahini, garlic, lemon juice, and salt and pepper to taste. Blend again. If the paste seems too thick, you can add more of the cooking water. Transfer the paste to a bowl and garnish with olive oil, a bit of paprika, and parsley leaves. Serve with pita or rustic bread. It can be kept in the fridge for up to 3-4 days, but will it last that long uneaten?

 Ingredients: 250 g dried chickpeas or 500 g cooked chickpeas 2 tablespoons tahini - sesame paste juice of 1/2 lemon 3-4 cloves of garlic olive oil parsley paprika salt pepper

 Tags:  chickpea paste hummus