Organic Hummus Recipe
Did you know that hummus literally means “chickpea” in Arabic?
Hummus has been around for centuries. Its main ingredient, the chickpea, has been cultivated since Ancient Greece and Ancient Rome. This traditionally Mediterranean and Middle Eastern dip has been written about by Greek and Roman philosophers – it being one of the healthiest snacks.
This versatile dip can be used in many different ways, not just a dip. It is used as a sandwich filling, as a pizza base and even as a salad dressing! Hummus is so popular that variations of the traditional dip have become popular as well.
What is hummus made of?
Hummus is primarily made of pureed cooked chickpeas. To enrich the dip further, tahini is added together with olive oil, garlic, lemon juice and salt. The zing of the garlic and lemon juice adds character to the chickpea puree and the tahini adds richness to the dip, creating a nice creamy and nutty flavor.
Other variations of hummus would have roasted beetroot, roasted pumpkin, chili, spinach with feta and the list goes on!
Chickpea is a great source of vitamin B, dietary fiber and protein.
Can I make hummus without tahini?
What is tahini? Tahini is a sesame seed grinding into a paste. This adds complexity and richness to the hummus. It is traditionally added to the dip to create a nice, creamy and nutty dip. Hummus tastes extra special with tahini because it adds a nutty, zesty and tangy richness to the dip.
However, you can absolutely make hummus without tahini If tahini is not readily available or you simply don’t fancy its flavor, hummus is still delicious without it or any substitute.. If you’re feeling daring, you may replace the tahini with unsweetened peanut butter, Greek yogurt, mashed avocado or mashed pitted olives. These flavors could add almost the same richness as tahini.
How hummus is made
If you wish to make hummus from scratch, boil or soak the chickpeas and peel them. This would be the most time-consuming part of making hummus. You may also use pre-cooked or canned chickpeas.
Using a food processor, throw in the freshly peeled garlic cloves first to crush the meat. You want the garlic to stand out a little but not bite into chunks of garlic. Add in the cooked, peeled chickpeas and then slowly add in the olive oil as if you’re making pesto. Slowly adding the olive oil will create a nice uniformed consistency for the dip. Once the chickpeas are completely blended in with the olive oil and garlic, add the lemon juice and salt and give it another round of spin in the food processor. Remove from the food processor, taste and adjust the seasoning to your liking.
Hummus is commonly presented in a nice shallow plate and drizzled with more olive oil on top and lightly powdered with smoked paprika for a little spicy kick.
How long does hummus last?
Rounding up the ingredients for making hummus isn’t too tasking but you can always make life easier for you.
You may make huge batches of hummus and freeze them. It could last you up to 3 months in the freezer. Store the hummus in airtight containers, directly covering the hummus with a sheet of cling film before sealing the container with the lid. Before serving, thaw out the hummus for 1-2 hours at room temperature.
If you have leftovers and you don’t want to freeze it, you may keep the hummus in an airtight container and it will last in the refrigerator up to a week. Hummus tastes better over time so you can make hummus the day before serving for maximum experience.
Should hummus taste sour?
Traditional hummus has lemon juice in it that gives the dip a subtle and nice kick. Hummus however, should not be too sour.
If your hummus is too sour when you make it, you’ve put too much lemon juice. You may fix this by adding more chickpeas and a little olive oil to neutralize the flavor.
However, if your hummus has been in the refrigerator for a while now and it’s sour, it’s highly likely that it has gone bad. Throw it out!
Organic Hummus Recipe
- 0.6-0.8 pounds chickpeas
- ½ dl lemon juice or 1 lemon
- 2 tbsp tahini
- 1 clove garlic chopped
- 2 tbsp olive oil
- 1 tsp cumin
- paprika powder season on top before serving
- 2 tsp water
- 1-2 pinches salt
- Add tahini and lemon juice to a food processor and mix for 1 minute. Scrape the side and mix for 30 more seconds.
- Add olive oil, garlic, cumin and salt. Mix for another 30 seconds. Scrape the sides and mix for 30 more seconds.
- Wash the chickpeas well. Add half of the chickpeas and mix for 1 minute. Scrape the sides and add the remaining chickpeas. Mix until the hummus is thick and smooth, it should take 1-2 minutes.
- If the hummus is to thick or if there are still small pieces of chickpeas in the hummus then add 2-3 tbsp water and mix until you have the desired consistency.
- Add salt to taste. When you're about to serve the hummus season the top surface with olive oil and paprika powder.
- Store the hummus in an airtight container. It keeps fresh for about 1 week in the fridge.