Basic Hummus Recipe
There are so many recipes and flavours for hummus so we want to share our standard basic hummus recipe. Making hummus from scratch is so easy and ends up being cheaper, healthier and tastes great. The core ingredients are chickpeas, tahini, oil and garlic, with salt, lemon juice and cumin as seasoning. This recipe is really about hummus in a hurry, under 5 minutes blend together your ingredients and you get a creamy vegan and gluten free dip.
Roasted pepper hummus
Roast some peppers in the oven with oil for 15 minutes then add them to the blender to make Roasted Pepper Hummus
What to eat with hummus?
Hummus is a great healthy dip to snack on with some carrot and cucumber slices. I usually have cut up vegetables in a tupperware in the fridge and quickly whizz up some hummus to snack on during the week. Hummus also it is a great accompaniment for meals such as Mediterranean dishes, vegetable burgers and in salads. There is also a huge variety of different hummus recipes to explore which we will be sharing soon. In the meantime, see other recipes like this here.
Chickpeas are a great base for dishes and perfect meat alternative. Try roasted chickpea croutons
Serve immediately or it will keep fresh in the fridge up to 1 week. Hummus can also be frozen for up to 4 months, when you remove it from the freezer to eat, leave it in the refrigerator overnight to thaw first.
Chickpeas are a great source of protein, vitamins, minerals and fiber with so many health benefits like improving digestion. With their creamy and buttery texture and the dietary fiber leaves you feeling fuller for longer.
Easy Basic Hummus
- 200 g Chickpeas cooked
- 1 clove Garlic peeled
- 2 tsp Tahini 15g
- 2 tbsp Lemon juice
- 1 tsp Cumin
- 1/2 tsp Salt
- 1 tbsp Olive oil 15ml
- 1/2 tsp Paprika garnish
- First, peel and loosely crush the garlic with the back of a knife to encourage the flavours to release, add this into a bowl along with the chickpeas and their liquid from the tin. (Reserve 3 whole chickpeas for garnish!)
- Put the bowl with chickpeas and garlic in the microwave for 5 minutes to cook.
- Remove from microwave and add the tahini, lemon juice, cumin, salt and the chickpeas with the liquid and garlic. Begin to blitz it together.
- Slowly drizzle in the olive oil and continue to blend until it becomes a smooth paste.
- Serve immediately with a dusting of paprika and the reserved whole chickpeas or store covered in the fridge for up to one week.
I was searching for a long time for a quick way to make hummus but maintaining the creaminess of the dip. The microwave technique I first found on the Minimalist Baker (see original here!) and it works so well! Warming through the chickpeas in their brine with the garlic creates a thick and flavorsome paste when blended.
Did you find this recipe inspiring? Get in touch and let us know in the comments below!