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Hummus

Author
Cookinero 25 Mar 2025
4900
Hummus

Hummus (chickpea puree with sesame paste, olive oil, garlic, lemon juice and spices) was mentioned in Arabic cookbooks as early as the 13th century. Turks, Syrians, Israelis and other Middle Eastern nations are all vying to be the creators of this popular and nutritious snack, but a final opinion on who developed the hummus recipe has not yet been formed. But what is important is how to make this Turkish pea paste as delicious as possible and try it!

How to cook Hummus

Step 1

Hummus

Rub the chickpeas soaked in water lightly with your palms, thus getting rid of the outer shell of the kernel. Remove all the husk from the water, leaving only the peeled chickpeas.

Step 2

Hummus

Put the chickpeas in the same water to cook on medium heat for 2 hours. Add salt 10 minutes before they are ready.

Step 3

Hummus

Drain the liquid, reserving a cup of the broth. Place the chickpeas in a blender, add olive oil, lemon juice and grind. Then add tahini and puree, pouring in the broth if necessary. Season with smoked paprika, cumin and mix again.

Step 4

Hummus

Place the finished hummus in a bowl, drizzle with a little olive oil, sprinkle with paprika and serve.

Hummus - FAQ About Ingredients, Baking Time and Storage

Yes, canned chickpeas work well! Just rinse and drain them, then skip the soaking and cooking steps. Use the liquid from the can (aquafaba) instead of reserved broth if needed for blending.
Homemade hummus stays fresh for up to 5 days in an airtight container in the fridge. To extend shelf life, drizzle a thin layer of olive oil on top before sealing.
Yes! This hummus is naturally vegan and gluten-free, making it suitable for most dietary restrictions. Just double-check your tahini brand for gluten cross-contamination if needed.
For a nut-free version, try sunflower seed butter or omit tahini entirely (though texture will differ). Greek yogurt adds creaminess but isn't vegan.
Yes! Freeze in portion-sized containers for up to 4 months. Thaw overnight in the fridge and stir well before serving—texture may be slightly grainier.
Try it as a sandwich spread, veggie burger topping, mixed into pasta, or thinned with more broth for a salad dressing.
Peeling the chickpeas (as done here) helps. Blend longer (3-5 minutes) and add broth slowly until silky. Some swear by ice cubes during blending!
For lower carb, replace half the chickpeas with roasted cauliflower or zucchini. Note: Texture and flavor will vary significantly.

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