A classic for aperitifs or picnics in the park: hummus. Accompanied by a few vegetables or bread, it eats itself. There are lots of variations on hummus, but for our first try we're going to stick to a classic recipe with a homemade chickpea-based hummus.
It's not something I used to eat before, but since I've been in Canada, it's become a must. I usually buy the roasted bell pepper version, which is my favorite. But this time, rather than buying it, I wanted to try making my own. It was so easy, I'll make it again.
I might even try making them again with roasted peppers. We'll see if I get a better result than the version I buy at the supermarket.
If you're new to hummus, there are lots of different ways to use it. You can take some bread or, even better, naans, ideally lightly toasted, and dip them in it. You can also use it as a dip for vegetables (carrots, cucumber, cauliflower...). Some people also like to use it as a sauce for sandwiches.
In short, the choice is yours. What's your favorite way to eat your homemade chickpea hummus?
Get cooking!
PS: the only drawback is that you'll need a blender, otherwise the preparation will be very complicated.
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Homemade hummus
- Total Time: 5 minutes
- Yield: 1 bowl 1x
- Diet: Vegan
Ingredients
- 550 ml Chickpeas (about 1 can)
- 125 ml Water
- 2 garlic cloves
- 10 cL lemon juice (approx. 2 lemons)
- 125 ml Tahini (Sesame butter)
- 2 gr salt
- 1 cc Cumin
- 5 Tabasco drops
- 1 pinch cayenne pepper
Instructions
- Prepare the garlic by removing the "shell" and chopping into small pieces. Squeeze the lemons to retain only the juice.
- Place all the ingredients apart from the spices (chickpeas, water, garlic, tahini, lemon juice and salt) in the blender and blend for one or two minutes.
- Add spices (cumin, Cayenne pepper, Tabasco). Blend until smooth.
- If the mixture is too thick, you can add a little olive oil. Adjust the spices to taste.
- Prep Time: 5 min
- Category: Aperitif, Accompaniment
- Cooking: Orientale