Tasty Mediterraneo

Mediterranean Diet - Nutrition & Health

Hummus

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tasty-mediterraneo-hummus-vegan-easy-healthy-recipe-appetizerWhen I think about a healthy appetizer, rich in fiber and protein, homemade Mediterranean hummus always comes to my mind.

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Not only it is very easy to prepare but also it is easy on your wallet.

tasty-mediterraneo-hummus-vegan-easy-healthy-recipe-appetizer-gluten-free
Although it is usually served with bread, at home we prefer to serve it with fresh raw vegetables (carrots, peppers…) to dip in.

Tasty-Mediterraneo-Hummus-raw-vegetables-recipe
Do you like hummus? Maybe you are one of the few people in this world who have not tried it yet? I love hummus and I am very happy to share this hummus recipe with you because my Lebanese family recipe has the savory, creamy and smooth flavor that I was looking for.
If you feel tempted to try this recipe, go ahead and enjoy!

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5.0 from 4 reviews
Hummus
 
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Serves: For 6 people
Ingredients
  • 500g (2 ½ cup) chickpeas, cooked (reserve part of the cooking liquid and a few whole chickpeas)
  • 2 garlic cloves, peeled and crushed
  • 1 teaspoon sea salt
  • ⅓ teaspoon cumin
  • 3 tablespoons tahini (sesame seed paste)
  • The juice of 2 lemons
  • 3 tablespoon extra virgin olive oil for the garnish
  • 1 bunch parsley
  • 1 teaspoon paprika
Instructions
  1. If you are using dried chickpeas, to cook them: soak the dried chickpeas in warm water for 12 hours with ⅓ teaspoon of baking soda (ideally leave them soaked overnight). Rinse them well and drain. Bring water to a boil in a cooking pot and when the water is boiling add the chickpeas and leave them cooking over low heat for 2 hours until tender. Remove them from the heat, drain and leave them to cool. Reserve the cooking water. If you are bad at planning ahead and you have forgotten to soak them overnight or you do not have the time to cook them as explained, you could use a pack of organic chickpeas in water (but make sure to rinse them well and drain); the result will be pretty much the same.
  2. Mash the cooked chickpeas in a food processor adding approximately 50ml (3 tablespoons) of the cooking liquid.
  3. Mix the peeled and crushed garlic cloves, the salt and the cumin in a mortar and pestle until you get a paste. Add the tahini and the lemon juice.
  4. Add this paste to the mashed chickpeas mixture and mix it all well to a creamy puree.
  5. Spoon the hummus into a serving bowl and, with the help of the back of a spoon, sculpt a well around the center of the hummus. Add the few whole chickpeas that we had reserved, drizzle with olive oil so that it runs into the well, sprinkle with paprika and add the parsley to decorate.

 

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Comments

  1. Most store bought hummus are slightly tangy as opposed to the ones at restaurants. Is this recipe like the restaurant hummus?

    • Hi Nadia, this is a homemade hummus, my Lebanese family recipe for the traditional hummus. It has nothing to do with the store bought hummus. If the restaurants were you have eaten hummus do it homemade it will be similar 😉 Enjoy and happy healthy cooking!

  2. I’ve been preparing your hummus for the last couple of years, but believe it or not it is only now I found the time to say thank you for this fabulous recipe!

    • Hi Helen, no worries! I’m delighted to know you like my hummus recipe. Happy healthy cooking and best wishes for 2019!

  3. I love this recipe! You certainly managed to achieve great flavour. I’ll be using your recipe from now on. Thank you!

        • Hi Norma, the hummus is always made with tahini, but if you can’t have tahini replace it with a tiny bit more of EVOO. It won’t be the same taste, but it should be good too. Let me know how it goes! 🙂