Hummus is one of the most favored spreads in Arabic cuisine. It is quick to make and can be used as a dip or as a garnish for all kinds of meat and vegetables. And since spices play a major role in Arab cuisine, different hummus recipes contain not only differing ingredients but different spices as well. Here you will find 6 recipes for preparing delicious hummus:
Preparation: Drain out the chickpeas but save the water from the can. Combine all the products and blend until you get a homogeneous mixture. If the result is too dry, add in a little water from the can. It needs to have a medium thick consistency.
Walnut Lemon Hummus
Ingredients: 2/5 cup walnuts, 1 tsp cumin seeds, 1/2 tsp coriander seeds, 1/2 tsp cayenne pepper, 1 2/3 cups canned chickpeas, 1/5 cup olive oil, 3 tablespoons lemon juice, 2 garlic cloves, 1 tsp salt.
Preparation: Heat the walnuts in a dry saucepan until they release a pleasant aroma and let them cool. In the same pan, braise the cumin and coriander seeds for 30 seconds, then grind them into powder.
Blend the drained chickpeas, olive oil, lemon juice, finely chopped garlic, salt and the powdered seeds in a blender. Shell the walnuts and rub them between your palms. Add them to the hummus and blend once more. If it ends up too dry, add 1-2 tablespoons of water.
Ingredients: 3 1/3 cups canned hummus, 1/3 cup fresh lemon juice, 1/4 cup sesame tahini, 2 cloves of garlic, 1/8 tsp cayenne pepper, 1 1/4 tsp salt.
Preparation: Blend the garlic cloves in a blender. Add the drained chickpeas and 1/4 cup of the liquid from the can and blend. Pour in the lemon juice, sesame tahini, spicy pepper and salt. Blend everything until you get a homogeneous mixture.
Hummus with Zaatar
Ingredients: 1/2 cup dry chickpeas, soaked overnight in cold water, 2 large garlic cloves, pressed, 1 tablespoon lemon juice, 1/5 cup olive oil, 2/5 cup sesame tahini, salt, 3 1/3 tbsp butter, 1/2 tsp chipotle powder, 1-2 tsp zaatar.
Preparation: Drain the chickpeas well and pour water over them. Put it to boil on medium heat. Boil for an hour and a half, until completely soft. Remove the foam periodically. If necessary, pour in more water during boiling. Once ready, season the chickpeas with salt to taste.
Let them cool in the water in which they boiled. Drain them, save the water. With 2/5 cup of the water, blend the chickpeas in a blender. Add the olive oil and sesame tahini. Blend once again, until you get a homogeneous mixture. Salt to taste.
Put the knob of butter in a small pot. Let it melt and simmer for about 5 min. Once it is amber colored, add the chipotle and stir for 20 to 30 seconds. Remove the pot from the heat.
Transfer it to a heat resistant bowl and leave it at room temperature to settle. Remove the foam from the top. After it settles, pour the resulting pure butter into a clean container.
Pour the hummus into a bowl. Make small wells in it, in which you then pour the butter with chipotle. Sprinkle zaatar on top.
Hummus with Peppers
Ingredients: 2 cups boiled chickpeas, 3 tablespoons sesame tahini, 3 tablespoons olive oil, the juice of 1 small lemon, 3 peeled cloves of garlic, 3 peeled roasted peppers, 1 tablespoon ground cumin, 1 tsp sweet paprika, 1 tsp black pepper, salt.
Preparation: Blend all of the products in a blender for 1 to 2 min. until homogeneous.
Hummus with Avocado
Preparation: Chop the garlic and onions finely. Peel the avocado and cut it into pieces. Put the chopped products into a blender along with the olive oil. Add the chickpeas and season with salt and black pepper. Blend until you get a thick paste.