Hey, there lovelies! Today I want to share with you my recipe for classic hummus. Super easy to make, thick and creamy. Will be the perfect match for anything you eat with spread!
Hummus: Simple yet exquisite
Apparently hummus is “the spread” of the century because hummus is everywhere, and of course, there are reasons for that: It is so easy to make, ingredients are easy to find no matter where you live, it is creamy, it is vegan, has no gluten, dairy or added sugars, I mean… if glory would have a flavor, it will probably be hummus, don’t you think?
Since the first time I tried hummus I was hooked. I loved the creamy but thick consistency and the simple ingredients. It was something that I was willing to try right away, but well…the person who told me about the recipe forgot to mention the tahini (sesame paste) so when I made hummus for the first time it was basically chickpeas puree with some garlic and olive oil. Still a good thing to eat, but not hummus.
At that time we didn’t have internet at our fingertips as we do now so I just kept changing my ratios of garlic, oil and lemon hoping that some hummus will came out, but obviously that didn’t work.
I was about to give up on hummus when I was in my college library one day during my free time, which I used to explored every cookbook and culinary art book I could find there, and I saw this eye-catching book with a title I don’t recall. I randomly chose a page and started reading. In a few minutes I read something like this: “Tahini or Tehina, a sesame paste used to make hummus and other middle eastern recipes“, and my eyes lit! I went excited to the supermarket to find this “weird” ingredient, and after a couple of visits I found it!… so crazy expensive for my broken college student pocket so I decided to make my own.
Ingredients & How-to
Tahini (Sesame paste)
This was my first batch of homemade tahini. For this one I used unhulled (whole) sesame seeds which I toasted lightly and then, processed in a blender with some oil (Ratio: 1 cup seeds + 1/4 cup oil). I made hummus with this tahini and it was good. It was a total revelation that I could finally make my own hummus and tahini, but still, the flavor wasn’t right. It was too strong and kind of bitter at the end because of the sesame seeds I used.
After some trial and error I finally made the huge discovery that they are not just the unhulled (whole) sesame seeds, which are very common in DR, but also the hulled version of the sesame seeds that results in a tahini with a lighter flavor and color which is perfect for making classic hummus.
Also, I realized that you don’t really need the extra oil because toasting the seeds will bring out some of the natural oils in them and it will blend smooth with some patience and a good blender. In fact, once your homemade tahini has rested for a few hours, you’ll see the oil separated on top (and now I am thinking, Why I haven’t made sesame oil? Oh, well! lol). If this happens, just mix your tahini well before using.
In case you are freaking out thinking you can’t make your own tahini because you don’t have a Blendtec or Vitamix, freak no more because I made countless tahini batches in a $25 blender for years!, so it is totally possible as long as your blender can process seeds.
When I first started making hummus, I used raw garlic, which is fine, but now I do prefer to use roasted garlic because it has a deeper flavor without the sharpness of the raw garlic, that will bring your classic hummus to a whole new level.
As I explained in the Cauliflower Mash post, making roasted garlic is as easy as charring, in an open low flame, a garlic head.
The Rest of the ingredients
For this recipe you will need some lemon juice to bring the flavors together and add some tanginess. And, you will also need chickpeas brine to process the chickpeas. You can use olive oil instead of the brine (aquafaba) but you can save some calories by adding a little bit of olive oil as garnish instead. Finally, you’ll need some spices and herbs to brighten up your plate when serving. My go-to spices for hummus are cumin and paprika plus parsley for garnish.
I think is worth mentioning that to make this delicious classic hummus you don’t really need to take the skin off the chickpeas. I mean, doing that will literally transform making hummus into a labor intensive task. Just be patient and process until you have achieved the desired consistency and the mixture is smooth.
- 250 gr chickpeas
- 50 ml tahini
- 50 ml extra virgin olive oil
- 3 garlic cloves, roasted
- Juice of half lime or lemon
- Salt to taste
- Chickpea Brine or Water* (if needed, to achieve a smooth consistency)
- For the Ful:
- 200ml black beans
- 1 tsp cumin (can use more or less according to taste)
- 2 garlic cloves, crushed
- ½ tbsp lemon juice
- Sea salt to taste
- To Garnish:
- Fresh parsley
- Hard boiled eggs
- Chopped tomatoes
- Shallots rings
- Add all the ingredients for the hummus into a food processor (except for the brine or water), and blend until the desired consistency; scrapping the sides after every few minutes to achieve a thick and smooth hummus.
- To make the ful , sauteed garlic and and cumin until fragrant, then add the black beans to the pot with some liquid from the beans and simmer for about 5 minutes. Then, finish it with some lemon juice and some sea salt and then blend (preferably with an immersion blender) until smooth.
- Serve the foul over the hummus and garnish with some paprika, cumin, fresh parsley hard boiled eggs, chopped tomatoes and shallot rings or onion.
Have homemade thick, creamy, flavorful and hundred times better than store-bought hummus when you want is priceless, and it couldn’t be more easy to do. I love to eat hummus with anything crunchy: toasts, chips and crackers, but also baked potatoes or sweet potatoes, cucumber slices, broccoli or peppers. The choice is yours!
Do you love hummus? What do you eat it with? Let us know in the comments section below! Also, don’t be shy and follow on instagram and pinterest and tag us with the hashtag #sisterblissdiary so we can delight our eyes with your versions of this humble but exquisite middle eastern spread.
If you love this recipe and other recipes from the blog, spread the love by sharing with your friends and family! It really means a lot to us!
Happy cooking! 😉