Dieser Beitrag ist auch verfügbar auf: Deutsch
Creamy, airy, spicy, aromatic and so delicious is the oriental chickpea dip. It is not without reason that hummus is now popular all over the world. It’s vegan, healthy and versatile. Here, we’ll show you how to make classic hummus yourself. By the way, it’s very easy, quick, and uses just a few ingredients. A detailed classic hummus recipe with exact quantities and step-by-step instructions can be found below.
What is hummus?
Hummus is a chickpea dip that originated in oriental countries. It has since spread all over the world. Besides chickpeas, hummus consists of sesame paste, lemon juice and various spices, especially garlic. Olive oil is added for garnish. In Arab countries, chickpea dip is mainly served with pita bread. By the way, translated from Arabic, the word “hummus” means “chickpea”.
Is hummus healthy?
Hummus is very healthy! Its main ingredient – chickpeas – is rich in many nutrients. The legumes contain various vitamins, protein and fiber, which help digestion and are satiating. In addition, chickpeas contain such minerals as iron, zinc, as well as magnesium. Thus, they are a good source of iron for vegans and vegetarians. The sesame paste or tahini, of which hummus is also made, contains unsaturated fatty acids, which have a positive effect on the cardiovascular system. It is also rich in calcium, which is important for bones, and other minerals and vitamins.
As a dip, spread or sauce
The chickpea spread can be served in many ways. It is perfect as a dip, for example with falafel, fresh vegetable sticks or homemade vegetable chips. On bread or rolls, hummus tastes delicious. Try it with homemade white bread or homemade sesame buns. Also, you can serve the chickpea paste with pita bread, for example, Turkish kebab bread or Indian naan bread. In addition, hummus passes as a delicious vegan sauce with various main dishes. With it I had prepared my oriental falafel bowl. Have you tried it yet? You can also serve the chickpea puree on pasta or make wraps with it.
So you can use the healthy chickpea spread among other things
- for breakfast with bread or rolls,
- as an appetizer or snack between meals with vegetable sticks, falafels or vegetable chips,
- as a sauce for a main meal at lunch or dinner.
How to make hummus – different variations
In addition to the classic version, you can make hummus yourself with many different flavors. For example, how about wild garlic hummus or beet hummus? Instead of wild garlic, you can prepare your chickpea dip with other fresh herbs or leafy vegetables, such as parsley, basil, arugula or spinach. You can also use other vegetables instead of beet, including avocado, tomatoes, peppers, pumpkin. In addition, you can refine your homemade hummus with a wide variety of spices to your taste.
This hummus recipe
- is simple and fast,
- is with few ingredients,
- is based on vegetable ingredients,
- can be modified as desired.
The hummus homemade according to the recipe is
- very tasty,
- ideal as a dip, spread, sauce,
- perfect for breakfast, as a snack, appetizer or with main dishes,
- much better than the one from the supermarket.
How to store homemade chickpea dip?
Store your homemade hummus in an airtight container, such as a screw-top jar, in the refrigerator. It will keep for about 4-5 days. You can also make the chickpea dip in advance and then freeze some of it. Then before serving, just let it thaw overnight in the fridge.
Hummus recipe: how to make the vegan chickpea dip at home
You can find the exact quantities and step-by-step instructions on how to make hummus yourself here below in the box recipe.
The hummus recipe is really very simple, and the chickpea spread is ready quickly. You only need a few ingredients. These are
- sesame paste (also known as tahini),
- lemon juice,
- chickpea water,
- and salt.
I had used dried chickpeas and soaked them in water beforehand and then cooked them. But you can also use canned or pickled chickpeas.
To serve hummus you still need some olive oil.
How to make hummus yourself
- Blend all the ingredients into a creamy mixture, adding the chickpea water as you go, until you reach the desired consistency.
- Divide the hummus among bowls or screw-top jars and pour a little vegetable oil on top. The vegan chickpea dip is ready!
How to make hummus: tips and tricks
- Use good quality sesame paste made from 100% sesame seeds. The taste of the hummus depends strongly on it. Good quality sesame paste does not taste bitter and therefore does not give the hummus a bitter aftertaste.
- It is best not to reduce the amount of sesame paste given in the recipe. If you add too little to the chickpea mixture, your hummus may taste less fluffy and less creamy.
- Cumin seeds give the chickpea dip its typical oriental flavor.
- You can adjust the amount of garlic, lemon juice, cumin and salt in the recipe to your taste.
- It is best to use only freshly squeezed lemon juice for the hummus recipe.
- Use a high-powered blender to puree the ingredients.
- Add only enough chickpea water to the chickpea spread until it reaches your desired consistency.
- You can also use plain water instead of chickpea water.
- The chickpea water (or water) must be cold.
- Vegetable oil does not belong directly in the hummus, but when serving on it. Use good quality olive oil.
- Store the homemade chickpea hummus in an airtight container in the refrigerator. It will keep for about 4-5 days. A thin layer of olive oil on the hummus could provide a longer shelf life.
Have you made the classic hummus yourself using this recipe? I look forward to your results, your star rating and your comment on the hummus recipe below about how you liked and enjoyed the chickpea dip.
Fancy more delicious vegan spreads? Also try:
Hummus recipe classic
- 230 g dried or 500 g cooked / pickled chickpeas
- 120 g sesame paste (tahini)
- freshly squeezed juice of 1 1/2 lemon
- 2 cloves of garlic
- 1/2 tsp ground cumin (or to taste)
- 1 1/2 tsp salt (or to taste)
- about 220 ml chickpea water (cold)
- olive oil
- If you are using dried chickpeas, soak them in water overnight and then drain the water. Put the soaked chickpeas in a saucepan with clean water, cook them for about 35 minutes (or according to package directions) until they are done, and drain them. Don't pour away the chickpea water in the process, you'll need it later. If you are using jarred or canned pickled chickpeas, just drain them. In this case, do not pour away the chickpea water either.
- Add the sesame paste, garlic and lemon juice to the cooked chickpeas and puree with a blender until creamy. Add the chickpea water gradually until you reach the desired consistency. Season the hummus with cumin and salt.
- Divide the hummus among bowls or screw-top jars and add a little olive oil.
- Use good quality sesame paste made from 100% sesame seeds.
- Adjust the amount of garlic, lemon juice, cumin and salt to taste.
- Use only freshly squeezed lemon juice.
- Use a powerful blender.
- Add only enough chickpea water to the hummus until it reaches the desired consistency.
- Regular water will work instead of chickpea water.
- The chickpea water (or water) must be cold.
- Use good quality olive oil to serve the hummus.
- The time for soaking and cooking the chickpeas is not included in the preparation time.
- Note the detailed tips and tricks for making hummus at the top of the post.