This simple 5 minute hummus recipe can be prepared so fast, we call it five minute hummus! There are so many variations and so many people have tweaked the recipe to suit their tastes, that most of the ingredient amounts are more of a guide. Some people like more lemon, some like less. Some like fresh lemon (yes please!) while others prepare lemon juice from a bottle. So with this in mind, our simple recipe is a good place to start and you can build on it as you go.
All hummus contains chickpeas as it is a chickpea dip and guess what? It’s super healthy so you will find this dip will go with more types of diets or weight loss programs. And with so many ways to make this your own, you will find yourself going back to this dip every time.
Whether you go for a thicker or more watery consistency, we recommend you use entire cans of chickpeas and you can play with the other ingredients to taste. For example you can add more lemon or less tahini if you are using it. If you begin with a definite about of chickpeas then you have a good starting place and can add or subtract from there.
When you are making it, try using some of the juice from the can, as this can give it a bit more flavor and most people find the taste agreeable. There are also endless ways to present it depending on where it will be eaten. Now, let’s get ready to make it!
1 x can of chickpeas – drained and rinsed – Keep a portion of the juice to use in the dip.
2 x small cloves of fresh garlic – We prefer fresh but you can use prepared garlic if you prefer.
Olive Oil – Half for the dip and the rest for a garnish
Half a Lemon – or you can use a tablespoon of lemon juice from a bottle
2 x Tablespoons of Tahini dip if you are using it
½ teaspoon of ground cumin – you can use less or more depending on your taste
½ teaspoon of paprika or sumac – you can use less or more depending on your taste
Pinch of salt – depending on your taste, you might want to leave this one out.
Mix all ingredients (except olive oil and sumac) in your food processor and slowly add olive oil to get a good consistency. Add a little bit of water if you prefer it thinner.
Transfer dip to a serving bowl or plate and smooth over the top with the back of a spoon. Sprinkle sumac over the top for a nice contrast.
Pour olive oil over the entire top of the dip.
Serve with some black olives and flat breads or with some chopped fresh parsley and some whole chickpeas for decoration.
5 Popular Hummus Recipes on the Internet You Should Try if you really do love hummus. We are pretty crazy about it, but truthfully we aren’t the only ones. There are literally thousands of websites that offer hummus recipes, but it’s basically the same basic ingredients with some geographical additions. We have heaps of different ideas on this site and we like to put just about anything with it to improve it. After all, we don’t want to get tired of it, do we?
Food has been one of the most basic physiologic needs that man cannot do without, but what started as a mere need for sustenance has evolved with sophistication and class. With the culinary revolution throughout generations, variations and combinations were made, thus the hummus was born. It has been around for so long and has been eaten in so many parts of the world.
Hummus does not necessarily have to be the main dish, but it does form a very important part of the meal. Generally it is also used as a dip or spread which is used in so many cultures.
Hummus is made primarily with chickpeas and tahini, while the other components vary from one recipe to another depending on your tastes and those dining at your table. These can include garlic, lemon or lime and sumac.
This exceptional appetizer has made waves everywhere that people are further enriching it while sharing their creations, where else, but on the web. Here are five must-try recipes that can easily be found on the internet.
The first one features the hummus as a classic dip that can be prepared by anyone. By mixing the two staple ingredients with ground cumin, crushed garlic cloves, lemon juice, olive oil, and baby coriander leaves, it works best as a partner to Turkish bread. This is a great preparation for entertaining guests.
Better than Store Bought
While there are those that can easily be purchased instead of home-prepared, there is another recipe that confidently says it might be better than store-bought hummus. There is no other way to prove such an argument but to try following the step-by-step instructions, so if you are up for it then you might as well give it a go.
The secret to making a better-tasting hummus is in the order of adding the ingredients. Another way to make it stand out from the commercial ones is by skinning the chickpeas. Also, this recipe gives you the option to add tahini or make adjustments should you choose to do away with it, providing you a free hand in concocting your own hummus.
For those who are simply starting to learn how to make hummus, here is a basic recipe that you can follow. The required ingredients are chickpeas, tahini, garlic cloves, sea salt, olive oil, and lemon juice. After mastering the basic concept of preparing hummus, you can let your imagination run wild and experiment with the flavor and texture.
If you wish to pick a different ingredient other than chickpeas, this unique hummus recipe suggests that you can use garbanzo beans instead. You also have the option to add a dash of cayenne pepper to make the dip spicier. Also, apparently you can keep it in the freezer for one month and just add a little olive oil if it becomes too dry.
Lastly, the food safari hummus recipe suggests preparation ahead of time, but the effort is well worth it. Soaking the chickpeas in water and bicarbonate soda a day before making the hummus makes it very soft and can easily be blended with other ingredients. If you have time to do this, then this may give a different culinary experience.
There are a lot of ways to prepare hummus, but ultimately it’s who you enjoy it with that makes the difference.
Looking for a creamy pumpkin hummus recipe for your next party? This sweet tasting hummus is best served with pita wedges or bread-sticks. It is also perfect spread on crustini or wheat bread, garnished chopped nuts and drizzled with olive oil. These are the accompaniments this traditional food has been served with.
Canned pumpkin puree can be used as alternative to a fresh pumpkin but observe the same consistency of the hummus while mixing the other ingredients. Less olive oil might be needed or else your pumpkin hummus will become thin in the end. If you’re ready, let’s get down to work.
200 g fresh pumpkin
200 g canned chickpeas (drained weight)
1 medium shallot
2 small garlic cloves
½ cup olive oil
½ tsp spicy paprika
¼ tsp cinnamon
pepper and salt
Peel, wash and chop the fresh pumpkin into cubes. Chop the shallot and garlic cloves too.
Pour a little olive oil in a medium heated non-stick pan. Add the garlic and shallot when the pan is hot. Cook for 4 minutes.
Place the chopped pumpkin in the pan. Stir well and cook for 5-7 minutes or until pumpkins soften.
Season with salt and pepper. Turn off the heat then set aside the pan to cool.
Drain the canned chickpeas and wash them with cold running water.
Add the chickpeas to the blender. Pulse to crumble then add the cooked pumpkin.
Pulse again then slowly add olive oil. You can add a little water in the beginning if you don’t want the hummus to be oily.
Season with salt, pepper, spicy paprika and half of the cinnamon.
Pulse to mix very well and until smooth. Season to taste.
When finished, your pumpkin hummus should be creamy and smooth, not too dry and not to runny. Transfer to a serving bowl and serve at room temperature with your choice of bread or veggies. Try this pumpkin hummus recipe and tell me how it goes. Also worth noting is the carrot hummus and the sweet potato versions.
Making your own tahini paste at home is a good way to be sure of all the ingredients in there. Not only that, but you can use tahini paste for so many other things besides putting into your hummus recipes. Made from roasted sesame seeds, this dip or spread can be used as a peanut butter substitute.
Many people cannot tolerate peanut butter due to allergies, so tahini is a good alternative. Also the taste of tahini is not as strong as peanut butter so it’s a good alternative for people who simply don’t like the taste of peanut butter. Use it on sandwiches and in wraps to give some extra flavor and it’s much healthier than salad creams and many other condiments. Add to that the fact that you have made it yourself at home, and you can be sure you are getting all the good nutrients out of your home made tahini.
Tahini can be used as a dip by itself, and is amazing with fruit such as apples and pears. Try it and see what I mean! Yum!
Tahini is a complex and nutty flavor that lends itself to many recipes and uses in the kitchen. You can spread it on toast or focaccia bread and you will be in love with the flavors that hit your tongue.
You can use tahini as a salad dressing to give your salads an unusual, nutty flavor. You can spread it on your steak for a lovely flavor combination.
Add it to your stir fry or satay sauce for a boost of flavor without the calories. Tahini can also be used as an ingredient in cookies if you crave that baked nutty flavor.
Follow the recipe below to make some awesome tahini that you can use for so many things. Keep it in an air tight container for a few days. Be sure to make some extra to spread on your morning toast.
1 cup of sesame seeds
1/4 cup of olive oil. Extra virgin is ideal, but really whatever you have on hand.
Place the sesame seeds on a piece of greaseproof paper on a flat baking dish. Spread out as thin as possible so that they roast evenly.
Place into an oven that has been preheated to 180(0)
Roast for 5 minutes. Be sure to keep an eye on them so they don’t burn.
Bring tray out of the oven and redistribute the sesame seeds on the tray so that they will roast in the most even way.
Put tray back into the oven for an additional 5 minutes. Watch them like a hawk because once they start burning they are ruined.
Once they are ready, remove from the baking tray onto another flat surface for cooling for a couple of minutes.
Transfer the sesame seeds to a food processor and process for one minute.
Slowly add olive oil.
Continue processing for another 3 minutes. You will notice a smooth paste forming. If you would like it to be runnier then add more olive oil.
Add salt and pepper if you desire, but you should not need any.
Store your tahini in an air tight container for up to 4 days.
Some people like their hummus heavy and moist while others prefer it lighter and fluffy. Here are some tips and a video recipe to help you keep your hummus more on the light side. We have a lot of hummus variations on this site and there are also some surprising new recipes to add to your arsenal.
This recipe uses Tahini. Some people prefer their hummus without the Tahini, but that’s something for another day. Inspired Taste website claim that the secret to the light and fluffy hummus lies in how long you leave it in the food processor to process. Try our peanut butter hummus recipe which is a delicacy that can’t easily be put into words.
People who are passionate about making hummus will go to great lengths to create the perfect hummus recipe. Making an awesome tried and tested recipe for hummus usually involves a lot of trial and error, trying new things until you come up with the perfect combination of ingredients and mixing.
The video below shows some passionate people making their own signature hummus dish. The video gives you a good idea about the extra mixing they are talking about. Recipe sourced from here.
Lovely traditional hummus recipe with chickpeas and tahini. Perfect for any occasion and incredibly healthy, hummus has been made for centuries. Use this recipe as a base than you can add different ingredients to your hummus depending on your taste and the occasion. We have a huge range of hummus and other middle eastern type dip recipes on this site. So be sure to browse around to see everything.
600g Can of Chickpeas. Drain the can and rinse the beans under cold water.
3 crushed garlic cloves, or two teaspoons of store bought crushed garlic.
100ml good quality olive oil (leave a teaspoon left over for drizzling on top of finished hummus)
2 tablespoons tahini paste (Hulled)
Lemon juice. Either squeeze a whole fresh lemon or 2 tablespoons of pre made lemon juice.
1 teaspoon ground cumin (optional)
1/4 cup (60ml) water
1 teaspoon of Sumac for garnish
Place all items in a food processor. Process on low speed for one minute until combined. Add water slowly until you get a nice texture for your hummus. Scrape down the sides often. Blend for up to 5 minutes depending on how fluffy you prefer your hummus to be.
Serve on a plate, drizzle olive oil on the top. Garnish with sumac. You can add all sorts of different ingredients to make some cool hummus variations.
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