This is a classic, because who doesn’t love dipping freshly baked pitas in a big bowl of creamy hummus dip? The main ingredients are chick peas, tahini, lemon juice, olive oil and garlic. Spice up your dip with some freshly ground black pepper, cayenne pepper and some coriander and of course be generous on the salt.
The best way to figure out how you like your hummus -strong on garlic or not, oily or dry texture, spicy or mild- is to firstly mash the peas and add the rest of the ingredients gradually tasting it all the way through. You might though end up eating it all at this stage, but hey, why not?
If you’re not using canned chick peas, you will find them a bit tricky to prepare as softening them takes quite some time and needs preparation, but is totally rewarding. If you can find fresh chick peas at your local grocery store do prefer them over the pre-packed ones as they are easier to cook simply because the older they are, the harder they get and therefor the more time they need to be soaked and cooked. Soak them in a big bowl of water overnight, minimum for 8 hours, then place them in a pot, cover them in water and bring to a boil. Reduce the heat and take out the foam from the top. Continue cooking on medium-low heat and add water if needed and occasionally remove the foam. They will be ready when you’re able to crush and puree them with the back of a spoon. Let them cool down and follow the recipe below.
After you master this recipe check out our avocado hummus spread here
Ingredients
- 250gr. – 1+1/2 cups Chick peas, cooked
- 2-3 Tbsp olive oil
- 1,5 Tbsp tahini
- 2 Tbsp lemon juice
- 1-2 garlic cloves, minced
- Salt, black pepper and cayenne pepper
- a handful coriander, chopped – optional
Directions
- Purée the chick peas in a food processor.
- Add the tahini and olive oil and pulse.
- Add the lemon juice, garlic and spices.
- Taste and add some more olive oil or lemon juice to taste.
- Stir in the coriander and serve.
Classic Hummus Recipe