Hummus is basically chickpea puree with a few more ingredients. Among them is tahini, which is not so easy to find here but the recipe still works out fine without it (tahini can be found at Kem Chicks, Pacific Place).
Hummus can be served with pretty much anything: chips, bread, raw vegetable (carrot, cucumber, radishes, celery sticks…), steamed or roasted vegetables (green asparagus, baby carrots…).
Freshly made hummus can be kept in the fridge for up to 5 days (take it out from the fridge 30min before serving). It’s unfortunate our kids don’t like it because it would be a great lunchbox option (a few raw vegetable sticks + bread + hummus). Perhaps I should try a slightly blander version (no garlic and very little spices).
- 2 cups dried chickpeas (or 2 cans of canned chickpeas, then skip step 1 and 2)
- ½ cup tahini, with some of its oil
- ¼ cup extra virgin olive oil
- 1 clove peeled garlic, or to taste
- 1 lime, or to taste
- Salt and pepper to taste
- 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
- Chopped fresh parsley leaves for garnish
- Soak the chickpeas overnight in a large bowl and cover generously with water; they may triple in volume so make sure they keep submerged.
- The next day, drain chickpeas, place in a large pan and cover with water. Bring to a boil and cook at a simmer for about 40 minutes or until tender (they should break easily when squished between your fingers)
- Put the cooked chickpeas, tahini, cumin or paprika, oil, garlic and lemon juice in a food processor, and add water as needed to produce a smooth purée.
- Adjust seasoning, adding more salt, pepper or lemon juice as needed.
- Drizzle with some olive oil, sprinkle cumin or paprika and chopped parsley before serving.
To read the Indonesian translation, click here.