Hummus | Middle Eastern Chickpea Dip

Middle Eastern deliciousness in a chickpea dip

Hummus

I prefer hummus made the old fashioned way, with chickpeas soaked and cooked before whizzing into that heaven called hummus. To make the whole process quicker, soak and cook chickpeas beforehand, and pop them into the freezer. When you want hummus, defrost them and whizz them up with garlic and tahini.

But sometimes an emergency solution is required. At these times, use a tin of chickpeas or butter beans.

You might like to browse our Dips here and here, or our Chickpea recipes here and here. You might find inspiration in our Spring recipes here and here.

You might like to also try Smashed Chickpeas with Broccoli, Baked Chickpeas, or Channa Sundal. You might even like some Falafel with the hummus.

Hummus

Hummus

Cuisine: Middle Eastern style
Prep time: 5 mins
Cooking time: 0 mins
Serves: Just me, or 4 – 6 people, if they are very very quick.

ingredients
125g cooked chickpeas, 1 can butter beans or 1 can 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

method
For impossibly smooth hummus, spend 10 minutes slipping the peel of of each chickpea. The effort is worth it. If in a hurry, you can skip this step.

Add the tahini and lemon juice to the blender and process for 90 seconds to make the creamy dressing. Stop half way through to scrape down the sides.

Now into the blender with the garlic, olive oil and salt and blend for 30 seconds. Finally, add the chickpeas and blend, scraping down the sides. Adjust the salt, pepper and lemon to taste. If it is still too thick, add a little warm water and blend until the desired consistency is reached.

Serve hummus with a drizzle of olive oil and sprinkling of paprika.

recipe notes
Use an amount of olive oil that you are comfortable with – it will absorb quite a bit.

browse some Dip and other recipes

 

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Author: 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.

17 thoughts on “Hummus | Middle Eastern Chickpea Dip”

  1. 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.

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  2. 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.

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  3. 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.

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  4. 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!:)

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  5. 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.

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  6. 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.

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  7. 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.

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  8. 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.

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  9. 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!!🙂

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