I think I could eat hummus everyday. You can buy it everywhere these days and the best hummus was, is and ever will be: the one you make yourself. And why shouldn’t you? It’s as easy as boiling an egg. The great thing about it is that you can serve it as a side dish or enjoy it as a meal with a fresh salad and some flatbread. Below, I have added some variations to the basic recipe, either by adding extra flavours to the mixture itself or by finishing it off with some nice toppings. So go ahead, try them, create your own and share them!
Classic hummus
250 gr drained chickpeas
100 ml tahini (sesame paste)
1 garlic clove
Juice from half a lemon
Salt
Directions
- Put the chickpeas, tahini, crushed garlic, lemon juice and a bit of water in a container and blend them into a puree with a hand blender. Season to taste with salt.
- Scoop into a serving plate and drizzle with some good quality olive oil.
Green hummus
250 gr drained chickpeas
100 ml tahini (sesame paste)
1 garlic clove
Juice from one lime
Small handful fresh parsley leaves
Good handful fresh coriander leaves
Salt
Directions
- Put the chickpeas, tahini, crushed garlic, lemon juice and a bit of water in a container and blend them into a puree with a hand blender. Season to taste with salt.
- Scoop into a serving plate and drizzle with some good quality olive oil.
Red hummus
250 gr drained chickpeas
100 ml tahini (sesame paste)
1 garlic clove
Juice from half a lemon
1 tablespoon harissa (or another chilli paste)
Salt
Directions
- Put the chickpeas, tahini, crushed garlic, lemon juice and a bit of water in a container and blend them into a puree with a hand blender. Stir in the harissa and season to taste with salt.
- Scoop into a serving plate and drizzle with some hot oil.
Hummus with zaatar
250 gr drained chickpeas
100 ml tahini (sesame paste)
1 garlic clove
Juice from half a lemon
1,5 tablespoons zaatar mix (or a mix of oregano and roasted sesame seeds)
1 tablespoon roasted whalnuts
Salt
Directions
- Put the chickpeas, tahini, crushed garlic, lemon juice and a bit of water in a container and blend them into a puree with a hand blender. Season to taste with salt.
- Stir in the zaatar and mix well.
- Scoop the hummus into a serving plate and top with the crushed whalnuts.
Hummus with almonds
250 gr drained chickpeas
100 ml tahini (sesame paste)
2 garlic cloves
Juice from half a lemon
1 onion, thinly sliced
1/2 teaspoon ground cumin seeds
1/2 teaspoon allspice
1/2 teaspoon cinnamon
2 tablespoons roasted almonds
Salt
Directions
- Put the chickpeas, tahini, 1 crushed garlic clove, lemon juice and a bit of water in a container and blend them into a puree with a hand blender. Season to taste with salt.
- Stir in the spices and mix well.
- Scoop the hummus into a serving plate and top with the roasted almonds.
