Hummus | Middle Eastern Chickpea Dip

Middle Eastern deliciousness in a chickpea dip

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Hummus

Hummus, that amazing, wonderful puree of chickpeas and sesame seeds, an amazing spread and dip, ubiquitous in the Middle East. Is there anything better than sitting down to a meal of hummus and flatbread?

I prefer mine made the old fashioned way, with chickpeas soaked and cooked to a heavenly tenderness before being whizzed into that heavenly concoction called hummus. To make the whole process quicker, soak and cook chickpeas beforehand, whenever you have the time, and pop them in ziplock bags 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. Or mix the two.

Are you after chickpea recipes? Try Smashed Chickpeas with Broccoli, Baked Chickpeas, and Channa Sundal. You might even like some Falafel with the hummus.

Or is it Dips that you are after. Try Babaganoush, Zhug (Coriander and Chilli Dip), and Spicy Moroccan Carrot Dip.

You might like to browse all of our Dips and all of our Chickpea recipes. Explore our Middle Eastern recipes. Or take some time and browse our Mid Spring recipes.

Where did hummus originate? Such a fraught question. There seems to be some suggestion that the Jews were eating hummus in Biblical times. Others say it was Levantine or Egyptian Arabs that first made hummus. It is now definitely claimed by Palestinians and Israelis, but its popularity has spread throughout the Middle East. The very best hummus I have ever tasted was in a Lebanese restaurant in Thailand. Go figure!

Some like hummus smooth and fluffy, others a little chunky and spicy. Some like it warm, others at room temperature. Some like it plain and simple, others enjoy it served with chickpeas, spice pastes or even broad beans. What is your favourite?

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 (see the recipe notes below for a tip on how to cook them), 1 can butter beans or 1 can chickpeas (garbanzo beans)
juice of 0.5 – 1 lemon
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
Add the tahini and lemon juice to the blender or food processor 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 process for 30 seconds. Finally, add the chickpeas and blend, scraping down the sides. The longer you process the chickpeas, the smoother the hummus will be.

Adjust the salt, pepper, garlic and lemon to taste. If it is still too thick, add a little warm water and blend until the desired consistency is reached.

Let the hummus rest for at least 30 mins before serving. Always serve at room temperature.

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

Hummus

recipe notes and alternatives
To cook chickpeas, soak them in plenty of cold water overnight. Drain. Cook the chickpeas in plenty of water and 1 tspn baking soda (bicarb soda) for 1 – 1.5 cups chickpeas (250g chickpeas); it softens the skins, and your hummus will be silky smooth. Cook for 30 – 40 minutes until the chickpeas are tender, skimming off any foam that comes to the surface. They might even take longer, depending on their age and dryness. Once done, they should be very tender, breaking up easily when pressed between yur thumb and finger and almost, but not quite, mushy.

I often soak the chickpeas during the day, and pop them in the slow cooker overnight, with the baking soda. In the morning they are perfectly done.

When making hummus, use an amount of olive oil that you are comfortable with – it will absorb quite a bit and many prefer to thin with water rather than too much oil. Once the oil has been added, then use water to thin the puree to a desired level.

I have always added warm water if the hummus needs thinning, but Ottolenghi suggests using ice cold water.

For a change, add some ground cumin.

Or take 0.5 bunch parsley, and blend with the chickpeas.

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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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