10 hummus recipes to get right in the preparation of this Arab classic

Hummus is a delicious and nutritious side dish. It is made with crushed chickpeas and its composition is rich in protein, iron and magnesium. In addition to being tasty, its pasty texture is very versatile. Combine with breads, toast, proteins or sandwiches, but be sure to try this delight in your kitchen. Check out the best versions:

1. Simple hummus

Ingredients

• 500 grams of cooked chickpeas
• 1 squeezed lemon
• 1 tablespoon of tahini
• 1 dessert spoon of minced garlic
• 250 ml of water
• salt
• Olive oil

Preparation mode

1. In a blender or food processor, add the cooked chickpeas, lemon juice, tahini, minced garlic and water. Blend until smooth and smooth;
2. Hit the salt and grind again until everything is incorporated;
3. Transfer to a container;
4. When serving, finish with a drizzle of olive oil.

2. Hummus with onion

Ingredients

• 1 cup cooked chickpeas
• 1/2 cup chickpea cooking water
• 1 clove of garlic
• 1/2 onion
• 1 strand of olive oil
• salt
• Peppers and seasonings to taste

Preparation mode

1. Place the cooked chickpeas with their cooking water in the blender;
2. Add the garlic, onion, oil, salt, pepper and seasonings. Grind until it becomes pasty or reaches the desired consistency;
3. Pour the paste into a container and enjoy.

3. Hummus with parsley

Ingredients

• 200 grams of chickpeas
• 1 clove of garlic
• 1 lemon juice
• Chickpea cooking water
• Olive oil
• salt
• Black pepper
• chopped parsley

Preparation mode

1. Soak the chickpeas for at least 8 hours. Preferably leave it overnight;
2. Drain and place the beans in a pan. Fill with 2 inches of water above their level. Cook for 20 minutes in the pressure cooker or for 60 minutes in the regular pot over medium heat;
3. Pour the cooked beans and water into a blender or mixer;
4. Add the oil, salt, pepper, garlic and lemon juice. Blend until smooth;
5. Place in a container and finish by sprinkling the chopped parsley;
6. Serve immediately.

4. Hummus with cumin

Ingredients

• 1/2 cup raw chickpeas
• 3 cups of water
• 2 tablespoons of tahini
• 2 tablespoons of lemon juice
• 2 tablespoons of olive oil
• 1 large garlic clove without the core
• 1/4 teaspoon allspice or allspice
• 1/4 teaspoon cumin or to taste
• salt

Preparation mode

1. Soak the chickpeas in 3 cups of water for 8 hours;
2. Drain, wash and place in the pressure cooker;
3. Cover with new water two fingers above the level of the grains;
4. Cover the pan and let it cook under pressure for 10 minutes;
5. Drain the chickpeas again, but reserve the cooking water;
6. Place the cooked beans in a blender or food processor;
7. Add the tahini, lemon juice, olive oil, garlic, salt, pepper and cumin;
8. Beat until the paste is homogeneous. If necessary, add a little of the water from cooking the beans little by little to facilitate the crushing;
9. It’s ready to taste.

5. Hummus with saffron

Ingredients

• 250 grams of cooked chickpeas
• 1 cup chickpea cooking water
• Juice of 1 and 1/2 lemon
• 1 tablespoon of tahini
• 1 teaspoon saffron
• 2 garlic cloves
• Pepper
• salt
• Finely chopped green smell

Preparation mode

1. If the cooked beans have loose husks, remove them;
2. Transfer them to the blender with the cooking water;
3. Add the lemon juice, tahini, saffron, garlic cloves, pepper and salt;
4. Blend until it becomes a cream. If necessary, open it from time to time and stir with a spatula to make it easier;
5. Transfer to a refractory and finish by sprinkling the green smell.

6. Hummus with bicarbonate

Ingredients

• 3 cups of cooked chickpeas
• 1 teaspoon of bicarbonate of soda
• 1 lemon juice
• 1 and 1/2 teaspoon of salt
• 1 teaspoon garlic powder
• 1/3 cup of tahini
• 1/3 cup of very cold water
• Olive oil

Preparation mode

1. Place the cooked chickpeas in a pan. Cover with water and add the bicarbonate of soda. Mix and let it cook again until it boils;
2. Drain the beans and wash well;
3. If you want the hummus to be very creamy, peel the beans;
4. Insert the beans into a food processor and blend until it becomes a fine crumb;
5. Remove the cover and keep the processor powered on. Add lemon juice, salt and garlic powder;
6. When the mixture is homogeneous, add the tahini and ice water. Beat for another 3 minutes until smooth and creamy.
7. Transfer to a container and you’re done. If desired, finish with a drizzle of olive oil.

7. Beetroot hummus

Ingredients

• 200 grams of cooked chickpeas
• 2 beets, cooked and chopped
• 1 lemon
• 1 ladle of beet cooking water
• 1/2 cup of olive oil
• 1 tablespoon of tahini
• 1 tablespoon of natural yogurt
• Black pepper
• salt
• zatar

Preparation mode

1. In the blender, place the cooked chickpeas, beetroot, lemon juice, black pepper, beetroot cooking water, olive oil, salt and tahini;
2. Start beating and move the blender, to reach all the ingredients. When it is very uniform, turn it off;
3. Pour into a container and leave in the fridge for 30 minutes to firm up a little more;
4. When serving, add the yogurt and zátar over the beet hummus;
5. Enjoy with toast.

8. Red pepper hummus

Ingredients

• 2 large red peppers
• 1/4 cup of tahini
• 1/4 cup of lemon juice
• 1/4 cup extra virgin olive oil
• 2 cups of cooked chickpeas
• 2 teaspoons of salt
• 1 teaspoon garlic powder
• 1 pinch of freshly ground black pepper

Preparation mode

1. Preheat the oven;
2. Place the peppers on a baking sheet and bake for 20 to 30 minutes. Remove when they are withered, with loose skin and black parts;
3. As soon as you remove them from the oven, wrap the peppers in aluminum foil and wait for them to cool;
4. When it’s good to handle, remove the skin and seeds from the peppers;
5. In the food processor, place the peppers, tahini, lemon juice and olive oil. Beat until smooth;
6. Add the cooked chickpeas, salt, garlic powder and black pepper. Beat again until the paste is smooth;
7. Transfer to a refractory;
8. If desired, finish with olive oil and seeds. Enjoy your food!

9. White bean hummus

Ingredients

• 1 cup raw white beans
• 2 tablespoons of tahini
• 3 tablespoons of olive oil
• 1 medium garlic clove, no brains
• 3 tablespoons of lemon juice
• salt
• Pepper
• Cumin

Preparation mode

1. Add the raw white beans to a bowl. Cover with twice as much water and let it rest for 8 hours;
2. Drain, wash and place in a pressure cooker. Cover again with water and cook over medium heat;
3. When you get pressure, lower the heat and leave for another 15 minutes;
4. Drain again and transfer to a food processor or powerful blender;
5. Add the tahini, olive oil, garlic cloves, lemon juice, salt, pepper and cumin. Grind until the paste is smooth and uniform;
6. Transfer to a container and leave in the fridge for at least 30 minutes;
7. Now, just taste.

10. Hummus with leek

Ingredients

• 3 bay leaves
• 1 piece of chili pepper
• 2 tablespoons of tahini
• 1 head of garlic
• Chickpea
• Chopped onion
• chopped carrot
• leek leaves
• Thyme
• Black pepper
• allspice
• Clove
• Cardamom
• coriander seeds
• Cumin seeds
• Olive oil
• Lemon
• salt

Preparation mode

1. Place the chickpeas in a bowl. Cover with water until it is 2 fingers above the level of the beans. Leave it in the fridge overnight;
2. Drain the water and insert the beans into the pressure cooker;
3. Place a small portion of the following ingredients in a sterile surgical cap or cloth bag: onion, carrot, leek leaves, bay leaves, thyme, chili pepper, black pepper, dandelion, cloves, open cardamom, coriander seeds and cumin seeds. Close and insert into the pan;
4. Pour water to cover the beans and seasonings. Close the pan;
5. When you get pressure, let it cook for another 30 minutes;
6. Cut a slit in the top of the garlic head, removing the cap. Place on a piece of aluminum foil, drizzle with a drizzle of oil and wrap;
7. Bake the wrapped garlic in the oven at 180 degrees for 30 minutes;
8. Transfer the cooked beans to the blender and add some of the broth;
9. Add the tahini, roasted garlic cloves, olive oil, black pepper and allspice. Beat until smooth. If necessary, open in the middle of the process to mix;
10. When the hummus is firm and uniform, add some more broth, lemon juice and salt. Beat again until incorporated;
11. Transfer to a refractory and enjoy.

You will get rid of these easy and practical preparations. And, to continue improving yourself in this rich cuisine, also check out these falafel recipes, a very tasty Arabic cake!