... How To Make Hummus - Step By Step | Dance of Stoves

How To Make Hummus - Step By Step

Hummus, a healthy, delicious and easy to make chickpea cream. It is an ideal source of vegetable protein and is prepared in 10 minutes with only seven ingredients.

Photo of a bowl of hummus decorated with crudités
Hummus is an excellent source of quality plant protein. It is a recipe that Who already prepared in ancient Egypt, and it is delicious, as well as being a great option to have legumes when it is hot and for the whole family to eat.

It is a very light, smooth and nutritious recipe, and it has very few calories. If you don't like chickpeas, hummus is an ideal way to incorporate them into your diet because the spices and tahini give it a delicious flavour.

Also Read: How To Make Chocolate Cups

Also, I used already cooked chickpeas, but this recipe will also work if you use dried chickpeas. In that case, you will have to cook them in plenty of water for one or two hours, but the result will be the same.

Also Read: 10 Easy Recipes for Summer

Hummus, a spectacular and delicious recipe, perfect for taking as a starter or with olives, nachos, crudités, is very cheap and easy to prepare. To do it, you need seven ingredients and only 10 minutes of your time.

Also Read: Easy Vegan Pad Thai Recipe

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How to Make Hummus - Step by Step
Pictures of how to make hummus step by step

  • Put the chickpeas in a blender or food processor together with the lemon juice, tahini, garlic, salt, cumin and water (or cooking broth if you have cooked the chickpeas) (photo 1) and beat until you get a homogeneous cream (photo 2).
  • Serve immediately.

Advice

  • If you prefer to cook the chickpeas, use 160 grams of raw chickpeas and let them soak for 8 to 12 hours. Unlike other legumes, chickpeas should be added to the pot when the water is boiling—cook for about 2 hours or until tender. I do not add salt, but if you add it, it is better in the end. Drain and let cool.
  • If you use canned chickpeas and don't like food with a lot of salt, you can not add more salt. On the contrary, if the hummus seems bland, you can add a little more salt. Discard the liquid they bring.
  • So that the garlic does not repeat, you can remove the germ, although I prefer to add it whole.
  • You can buy the tahini already prepared or make it at home, but you can add sesame seeds if you cannot find this ingredient.
  • Some recipes add oil to the blender before mixing the hummus, but I prefer to do it without oil because it is also vibrant and so it is lighter.

Profile photo of a bowl of hummus decorated with crudités
What is hummus?

Hummus is a chickpea cream native to ancient Egypt made with spices like garlic, lemon, cumin, and other ingredients.

Also Read: Banana Pudding {5 Minutes}

It is a delicious, tasty and very healthy recipe, as it is prepared with simple and beneficial ingredients for our body. Also, chickpeas are one of the best plant protein sources and are very inexpensive and easy to get.

How long does hummus hold?

This recipe lasts a long time in the fridge, although it will depend on the temperature and how you keep it. I suggest you store the leftovers in an airtight container in the refrigerator for about 3-5 days.

Also Read: Baked Falafel With Vegan Yoghurt Sauce

What to eat hummus with

This homemade hummus is very versatile and can be served in so many different ways. You can accompany it with olives, nachos, crudités (I love raw carrot sticks), hot pita bread or spread it on sandwiches, sandwiches and even on pizzas.

Also Read: Roasted Red Pepper Hummus

On the other hand, I also like to add the sweet paprika and a drizzle of extra virgin olive oil on top because it gives the hummus a vibrant flavour and that way, it is not so dry.

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Hummus

Square photo of a bowl of hummus decorated with crudités
Hummus, a healthy, delicious and easy to make chickpea cream. It is an ideal source of vegetable protein and is prepared in 10 minutes with only seven ingredients.

  • Author: Dance of Stoves
  • Preparation: 10 mins
  • Total: 10 mins
  • Servings: 4 (1x), 8 (2x), 12 (3x)
  • Category: Appetizers
  • Cuisine: Middle Eastern
  • Diet: Vegan

Ingredients SCALE (1x)

  • 400 g of canned or cooked chickpeas; see notes if you want to cook the chickpeas from scratch
  • One tablespoon lemon juice
  • One tablespoon of tahini
  • One clove garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon salt (optional)
  • ½ cup water or cooking broth

Ingredients SCALE (2x)

  • 800 g of canned or cooked chickpeas; see notes if you want to cook the chickpeas from scratch
  • Two tablespoon lemon juice
  • Two tablespoon tahini
  • Two cloves of garlic
  • One teaspoon ground cumin
  • One teaspoon of salt (optional)
  • 1 cup water or cooking broth

Ingredients SCALE (3x)

  • 1200 g of canned or cooked chickpeas; see notes if you want to cook the chickpeas from scratch
  • Three tablespoon lemon juice
  • Three tablespoon tahini
  • Three cloves of garlic
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon salt (optional)
  • 1 1/2 cup water or cooking broth

Instructions

  1. Put the chickpeas in a blender or food processor together with the lemon juice, tahini, garlic, salt, cumin and water (or cooking broth if you have cooked the chickpeas) and beat until you get a smooth homogeneous cream. If you prefer the hummus to be less dense, add a little more water and the cooking broth.
  2. Serve immediately with olives, nachos, crudités (I love raw carrot sticks), hot pita bread or spread it on sandwiches, sandwiches and even pizzas. You can also add the sweet paprika and a drizzle of extra virgin olive oil on top.
  3. Store leftovers in an airtight container in the fridge for about 3-5 days.

Notes

  • If you prefer to cook the chickpeas, use 160 grams of raw chickpeas and let them soak for 8 to 12 hours. Unlike other legumes, chickpeas should be added to the pot when the water is boiling—cook for about 2 hours or until tender. I do not add salt, but if you add it, it is better in the end. Drain and let cool.
  • If you use canned chickpeas and don't like food with a lot of salt, you can not add more salt. On the contrary, if the hummus seems bland, you can add a little more salt. Discard the liquid they bring.
  • So that the garlic does not repeat, you can remove the germ, although I prefer to add it whole.
  • You can buy the tahini already prepared or make it at home, but you can add sesame seeds if you cannot find this ingredient.
  • Some recipes add oil to the blender before mixing the hummus, but I prefer to do it without oil because it is also vibrant and so it is lighter.

Nutrition

  • Serving Size: 1/4 of the recipe 
  • Calories: 172 
  • Sugar: 4.5 g 
  • Sodium: 14.6 mg 
  • Fat: 4.5 g 
  • Saturated fat: 0.5 g 
  • Carbohydrates: 26.1 g 
  • Fibre: 7.6 g 
  • Protein: 8.5 g
  • Keywords: hummus, recipe hummus, homemade hummus

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