Recipe 57: Homemade Hummus

When I was younger, I used to go to Israel quite frequently. Both of my sisters have lived there, and my parents love the place, so I went with them a few times. In this country, I was introduced to one of the most delicious and nutritious vegan dishes ever: hummus. I love, love, love a good hummus. I once even had the hummus that has been renowned the best hummus in Israel. Luckily for me, I do not have to go back to the Middle East to get some amazing hummus: it is amazingly easy to make at home!
In case you are unfamiliar with hummus; it is a thick, creamy paste made of chickpeas, tahini - which is a sesame paste -, and some additional ingredients. Chickpeas are a great source of protein, whether you eat meat/fish, dairy, or eggs. The ingredients and their quantities may differ from other recipes, but this is how I like mine. My recipe reminds me most of the traditional stuff. Let me show you how to make it!
  • Chickpeas - 1 can of 250 gr/9 oz (rinsed)
  • Tahini - 3 tbsp
  • Garlic - 2 medium cloves
  • Lemon juice - of 1/2 lemon
  • Olive oil - 1 tbsp
  • Cayenne pepper
  • Salt
  • Coriander, fresh - 1 tbsp
There are only a few ingredients, so I suggest you buy the best ingredients you can get your hands on. I only used organic products for this, including some nice fresh coriander. 

  1. In a strainer, rinse the canned chickpeas. You could prepare chickpeas yourself, but it takes a lot of time. I used a nice organic canned chickpea, but most canned ones do not have much added to the beans themselves.
  2. Take a food processor, and add all of the ingredients: the rinsed chickpeas, tahini, peeled garlic cloves, lemon juice, olive oil, a pinch of cayenne pepper and salt to taste, and a few leafs of fresh coriander. Mix until smooth.
  3. I served my hummus in a massive tomato, which is of course not necessary. I took out all of the flesh, until I just had a large bowl for the hummus.
  4. Top off the hummus with a bit more olive oil and tahini, and sprinkle with some more red pepper flakes and salt.
  5. It is nice to serve the hummus with some seasonal veggies or pita bread, but eat it with whatever you desire!
I have to admit that I am guilty of eating this whole thing for lunch, which was about 800 calories. But I have no regrets. It was very good.




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