HUMMUS

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

by Carolina Gelen

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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

Click to vote

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

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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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?