Hummus recipes are everywhere online. I think it is a healthy food suitable for various diets.
Making hummus is very easy.
You can buy canned chickpeas and make it easily, but with a little effort you can make healthier and tastier hummus.
We always have hummus in our refrigerator. It’s one of my husband’s favorite foods.
It’s probably because it’s the food my husband ate since childhood. It would be like I can’t live without kimchi. ha ha ha..
Since I make it often, I gradually learn how to make it taste better. So, this hummus recipe will be my most delicious hummus recipe ever.
If you know how to make it even more delicious, please let me know.
I’m sure my husband would appreciate it more.
Hummus is an Arabic word meaning chickpea.
It has been eaten in Egypt and the Middle East since a long time ago, but it is unclear which country it originated from. So, in the Middle East, each other claims that their country is the origin, but there is no evidence yet.
As it is a food made and eaten by many people in many countries, it is made with various ingredients.
Of course, chickpeas are the main ingredient, plus lemon juice, garlic, and olive oil. Also add tahini. Is the name unfamiliar? Do not worry.
Tahini is sesame seeds. In the Middle East, peel and grind very finely, mix with olive oil and eat a lot as a sauce. I also add cumin powder.
Depending on your taste, you can also add finely chopped red pepper, cilantro, or parsley and mix them.
Mostly put it in a bowl and sprinkle olive oil, paprika powder, cilantro or parsley, or mint on it as a decoration.
Hummus is rich in nutrients, and those who eat chickpeas regularly will benefit from fiber, polyunsaturated fatty acids, and vitamins.
Best hummus recipe
- 200 ml Dried Chickpeas
- 1 lemon
- 4 cloves garlic
- 2 tbsp tahini sauce
- 3 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp cumin powder optional
- 1 tbsp olive oil
- 1 pinch paprika powder cayenne pepper or chilli powder
- 1 pinch parsley or cilantro or mint
- Wash the dried chickpeas in cold water the day before making, pour enough water and soak overnight. Keep it in the refrigerator on hot summer days.
- Put the soaked chickpeas in a pot, pour enough water, boil over medium heat, then reduce heat to low and boil gently. If you press it with your fingertips and it becomes soft, turn off the heat and let it cool down.
- Heat 3 tablespoons of olive oil in a frying pan over low heat, add garlic and fry until golden brown and soft. Remove from heat and cool.
- Scoop out two or three tablespoons of chickpeas to use later as a garnish.
- Add sautéed garlic, olive oil, and all other hummus ingredients in a blender.Squeeze the lemon, just add juice in a blender. At this time, add a little bit of chickpea boiled water.
- Grind it finely with a blender. If you think it's too thick, add more chickpea boiled water.Season with salt, cumin powder and lemon juice.
- Place on a serving plate, top with cooked chickpeas and drizzle with olive oil.Garnish with paprika powder, chopped parsley, etc.