Tacohuaco

Hummus

DipsMiddle Eastern cuisineSauces

80 minutes, requires preparation the day before

Homemade hummus is way creamier and brighter than anything you’ll find in a store. It takes a little planning ahead to soak the chickpeas, but the result is totally worth it. With plenty of lime, tahini, and good olive oil, this recipe gives you a smooth, fresh dip that tastes amazing with warm bread or lavash.

Keywords: Humus, Houmous

Ingredients

Yields 1 portion

  • 100 g dry chickpeas
  • 1 clove garlic
  • 30 g tahini paste
  • 1 lime zest and juice
  • 30–50 g olive oil
  • salt
  • freshly-ground black pepper

You will need

  • blender or food processor

Directions

  1. Soak the chickpeas in water overnight.
  2. Cook the chickpeas in water and a generous amount of salt on medium heat until tender.
  3. While the chickpeas are cooking, peel and roughly chop the garlic.
  4. When the chickpeas are cooked, discard the water.
  5. In a food processor or a mixer, put the chickpeas, tahini paste, zest and juice the lime, and olive oil (start with half of the amount).
  6. Mix until you have a uniform paste.
  7. Add more lime juice or olive oil if the hummus is too dry. Season with salt and black pepper.

Notes

The amounts of ingredients are average and depend on the quality of ingredients, and the age of the chickpeas. You need to taste the hummus and adjust the amounts every time.

More recipes like hummus