HUMMUS

Posted on: March 31, 2020. Updated on: July 12, 2023.

by Carolina Gelen

We all know it, we all like it, it’s a crowd pleaser and it couldn’t be easier to make. My preferred version of hummus is the Israeli one, which uses more tahini than oil to obtain that rich, fatty creaminess characteristic to this dip.

INGREDIENTS (3-4 servings)

  • 250 grams well cooked chickpeas (the equivalent of one 400 g can of chickpeas)
    • the canned chickpeas won’t give as smooth of a hummus as the freshly cooked chickpeas, but they will still work just fine!
  • 1/3 cup tahini
  • 5 tablespoons olive oil
    • plus more olive oil for drizzling on top
  • 1-2 garlic cloves
  • juice of 1/2 lemon (more or less depending on personal preference)
  • a pinch of salt, about 1/2 teaspoon to 1 teaspoon

INSTRUCTIONS

Step 1

Drain the chickpeas and rinse them.

Step 2

Add all the ingredients to a blender or food processor and blend for 3-5 minutes, or until smooth. Add more oil or water if your processor has a hard time in the beginning.

Step 3

Spread the hummus onto a plate or platter creating some swirls in it with a spoon. Drizzle more olive oil on top, sprinkle some more salt or various spices like za’atar, sumac, paprika or even more tahini.

Another cool way to serve hummus is to turn it into a hamshuka, by topping it with a hearty meaty sauce, find the recipe here.

Serve with a fresh platter of crutidés, crostini or homemade pita bread, recipe available here.

Here’s an easy tutorial on how to plate the hummus:

HUMMUS

5 / 5. from 1

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5 / 5. from 1

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Ingredients

  • 250 grams well cooked chickpeas (the equivalent of one 400 g can of chickpeas)
    • the canned chickpeas won’t give as smooth of a hummus as the freshly cooked chickpeas, but they will still work just fine!
  • 1/3 cup tahini
  • 5 tablespoons olive oil
    • plus more olive oil for drizzling on top
  • 1-2 garlic cloves
  • juice of 1/2 lemon (more or less depending on personal preference)
  • a pinch of salt, about 1/2 teaspoon to 1 teaspoon

Instructions

 

  1. Drain the chickpeas and rinse them.
  2. Add all the ingredients to a blender or food processor and blend for 3-5 minutes, or until smooth. Add more oil or water if your processor has a hard time in the beginning.
  3. Spread the hummus onto a plate or platter creating some swirls in it with a spoon. Drizzle more olive oil on top, sprinkle some more salt or various spices like za’atar, sumac, paprika or even more tahini.
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Carolina Gelen

You may have seen my work on TV, Food Network, NYT Cooking, Food52 and more. I make recipes more fun and accessible for home cooks. I immigrated to the US from Transylvania, Romania—where I lived most of my life—in 2021 to pursue my passion for cooking full-time. Here you’ll find a collection of approachable recipes, from weeknight dinners to desserts, you’ll come back to over and over again. Some of my most popular recipes include my chicken paprikash, orange chicken roast with fennel and shallots or butter beans all vodka. Some recipes are inspired by my Romanian-Hungarian upbringing, and most definitely all come with that Transylvanian resourcefulness! I love a good thrift, so make sure to catch my thrift hauls every Sunday on my Instagram!

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One thought on "HUMMUS"

  1. SK says:

    When you say “well cooked” chickpeas what do you mean? How are you cooking them and for how long?