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Classic Hummus
When I used to live in England, I discovered
hummus. I used to eat it every day for lunch with a little pack of crackers. My
colleagues must have been very happy about the garlic smell! But, it’s
absolutely delicious and full of super healthy ingredients. It’s, also, very
rich in protein due to the chickpeas and contains a ton of really healthy fatty
acids, which lower your cholesterol (don’t fatty acids sound absolutely irresistible,
haha) and keep you full for longer. You can also eat it with fresh cut veggies
or bread, just dip them in. If you feel more adventurous you can add some more
spices and herbs to it. A classic version is with coriander/cilantro (just chop
it and stir it with the mixture at the end, otherwise everything will be a
weird browny-green colour) or with some powdered cumin. Also, making it takes
just minutes if you opt for the canned chickpeas. I usually boil mine, but
honestly, it tastes the same. You just need to decide whether you’d like to use
something a little more expensive, which takes you a lot less time to prepare,
or something cheaper but more time consuming. If you’d like to use dried
chickpeas, soak them for at least 2 hours (works best if you soak them overnight)
and boil them in plenty of lightly salted water for about 1-1.5 hours, just try
one out, should not be chalky.
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| Plain hummus |
Classic hummus recipe:
1 can of cooked chickpeas (or cook them
yourself, about 1 full cup when cooked, but they should not be warm)
1 tbsp. tahini paste (this is a sesame seed
pate; some people don’t like this, but I think that a little bit is nice)
The juice of 1 lemon
2 tbsp. extra virgin olive oil and some extra
for serving
2 cloves of garlic
Some of the liquid from the can or the water
the chickpeas have been boiling in
Paprika powder and salt to taste
Fresh cut vegetables to dip in the hummus
(carrots, fresh celery, peppers, radishes, spring onions, cucumbers, etc.)
and/or crackers
Preparation:
1. Blitz the chickpeas, tahini, lemon juice,
olive oil and garlic together in a blender (stick blender works fine, too).
2. To reach a nice consistency, add some of the
chickpea juice, I use about 3 tbsp. but it totally depends on your taste how
thick it is. I like it the consistency of custard. Add salt to taste, but be
careful as most chickpea cans already contain salt or if you boil them with
added salt to the water.
3. Serve in a bowl and add some olive oil and
paprika powder if you like. Eat with crackers or fresh cut vegetables.
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| Classic hummus with olive oil |
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| Hummus with olive oil and paprika |
Made it quite a few times now and it is really tasty! ;-)
ReplyDeleteI'm really glad you like it, Tommy! Something else very exciting is coming up very soon, I think you will enjoy even better ;)
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