Quicky Hummus

Cheat’s Hummus

I prefer hummus made the old fashioned way, with chickpeas soaked and cooked before whizzing into that heaven called hummus. But. Sometimes I just want hummus. Quick. Now.

Well, that’s a problem. 24 hours to soak the chickpeas. 1 – 2 hours to cook the chickpeas. 10 minutes to chop and grind the ingredients. Sigh.

So into the pantry I go and get one of the few tinned things I keep in the house. Chickpeas. Or use Butter beans at a pinch. (The others tinned things are a rare can of tomatoes, and also coconut milk and coconut cream. )

Into the blender with a few hummus essentials, and no-one else is the wiser.


Quicky Hummus

Source : inspired by a need for quickness
Cuisine: Middle Eastern
Prep time: 5 mins
Cooking time: 0 mins
Serves: Just me, or 4 – 6 people, if they are very very quick.

1 tin butter beans, or 1 tin chickpeas (garbanzo beans)
juice of 0.5 – 1 lemon
0.5 bunch parsley
2 – 4 Tblspn organic tahini
2 cloves garlic, peeled
2 – 4 Tblspn good quality virgin cold pressed olive oil
sea salt
freshly ground black pepper

Into the blender with all ingredients, adjusting the salt, pepper and lemon to taste. Use an amount of olive oil that you are comfortable with – it will absorb quite a bit. If it is still too thick, add a little warm water.



Salsas, Purees, Pates, Dressings and Dips Series


About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.
This entry was posted in 11 Late Spring, Fast Food, Middle Eastern, VEGETARIAN and tagged , , , , , , . Bookmark the permalink.

17 Responses to Quicky Hummus

  1. Peter says:

    Canned chick peas are perfectly fine and dips are great snacks…healthier than crisps, chips, etc.


  2. Cynthia says:

    That first pic is so visually appealing! It made me want to just reach out with my finger and get those bits left back :)


  3. Suganya says:

    The first pic is very good. I like the perception of that shot.


  4. VegeYum says:

    Oh glad that you like the photo! Peter, yes, canned chick peas are also good. I think I started making it with butter beans when we could not easily get chickpeas in a can, and I have kept up that tradition.

    Like it best of all with chickpeas soaked and cooked, tho. When I have the time. And the forethought.


  5. shivapriya says:

    Beautiful pictures, butter beans are cannellini beans right?? I made hummus with cannellini but my fav one is with chickpeas.


  6. VegeYum says:

    Hi shivapriya, butter beans are a little different to cannellini. Butter beans are quite large white beans with a rich, creamy, mushy texture. Cannellini beans are small, oval, cream in colour and a type of kidney bean and hold their shape well. But apparently they can substitute each other easily. There is a good comparison at http://www.waitrose.com/food/cookingandrecipes/cookinglibraries/glossary/glossary.aspx?type=0&id=45 and at http://www.foodfit.com/healthy/healthybeanguide.asp .

    If you can get butter beans, try them too. They are really quite buttery in taste and the hummus is yummy.


  7. hannehanne says:

    Wow, butter beans sound delicious! I have to admit that I’ve never made hummus with dried beans. It’s been to the cans for me every time. But I find that as I learn more in the kitchen, I want better and better ingredients and it’s often hard or expensive to buy good canned beans. I really want to give this a shot with butter beans now.


  8. mansi says:

    I so share your craving for hummus, though my husband would beat me to it!!:) he just loves it, and I really wish i could make it more often than I do!

    As I’m browsing along, I’m enjoying your blog more and more!:)


  9. VegeYum says:

    Thanks, mansi. Hope you get to make hummus when hubbie is out of the house….

    hannehanne, great that you are experimenting and getting more particular. That’s what happens, I think. At some point we turn from technique (having acquired enough) to flavour. It’s an important turning point.


  10. simpleanddelicious says:

    I love hummus, in any form..:)


  11. A-kay says:

    Oh! I so love your version of hummus. I am definitely going to try it with butter beans – usually add this to pulao or korma, another great use for butter beans.

    Thanks, A-kay. I am sure that you will like it. And thanks for your tip about butter beans – how wonderful.


  12. chamoissiere says:

    Tesco have frozen chickpeas, much better taste than the tinned ones too.

    What a good idea. I don’t think we can get frozen ones here, but they would be very handy.


  13. nancy says:

    I planted garbanzo’s in my garden for the first time and have a great crop, which is good but now I need to know what to do with raw beans, other than throwing them in a salad. Should I cook them? How? Or should I jsut let them dry? Or can I freeze them? Help if you can.

    I am sure that you have found what you need by now on google. Congratulations on your great crop.


  14. maris says:

    This sounds really great! I love hummus and just bought an immersion blender so I’m planning to make some with canned chick peas this weekend.


  15. dora the explorer says:

    love the info on this site


  16. Serafina says:

    Mmmmmm…. Just made a variation of your recipe (aka wrote down the ingredients and threw in whatever amounts “felt” right) and it was delicious! Thank you for the recipe! I definitely am now enjoying the first hummus I’ve ever made!! :)


  17. Pingback: Cooking: Neyyum Parippum | Mashed Mung Dal with Ghee | A Kerala Recipe | Heat in The Kitchen

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