Classic Chickpea Hummus Recipe

HUMMUS, MADE THE RIGHT WAY

Everyone loves classic chickpea hummus! And there’s nothing quite like the fresh homemade variety. Speed things up by using canned chickpeas and a food processor. It’s so simple, quick and delicious that you’ll wonder why you didn’t always make it yourself.

Something magical happens when creamy chickpeas are combined with the rich and nutty tahini…

Wile it’s tempting to get store-bought, homemade hummus is so much better in terms of taste and nutrients. No artificial additives, such as preservatives and flavourings, boosts the health properties of the mighty chickpea. Expect the creamiest of dips to be used for a multitude of purposes. Some points to note;

• The easiest recipe ever!
• Highly versatile – use as a dip for chips and veggies or as a side for a Greek-inspired meal
• The high-protein legume will keep you feeling fuller for longer

THE HEALTH BENEFITS OF CHICKPEAS

Chickpeas are packed with nutrients! Containing a moderate amount of calories, they’re loaded with healthy carbs, protein and fiber. This plant-based source of protein is ideal for vegans and vegetarians, as it also contains most of the amino acids your body needs. Its denseness will keep you feeling fuller for longer, aiding in weight management and supporting blood sugar control. Furthermore, its fiber content helps with digestion, to boost nutrient absorption and to keep your gut healthy.

Chickpeas have characteristics which may reduce the risk of several chronic diseases. By simply choosing the mighty legume, a healthier source of protein, one inadvertently selects a low fat, low cholesterol staple. High in magnesium, potassium and soluble fiber, they’re in fact believed to combat “bad” LDL cholesterol, thus deterring the onset of heart disease. It’s other vitamins, minerals and properties are also believed to reduce the risk of diabetes and some forms for cancer.

FRESH, DRIED OR CANNED CHICKPEAS?

It all starts with the chickpeas. While it is optimal to use fresh or dried chickpeas, these take a long time to prepare. They often need to be soaked overnight and boiled for extended periods of time. Using canned chickpeas greatly speeds up the process, with not much in flavour lost.

LET’S GET GOING

Simply, empty the can (or 175ml chickpeas) into a food processor, along with 1/4 cup tahini, 1/4 lemon juice and 2 small cloves of peeled garlic. Tahini can sometimes be difficult to find. It is essentially a sesame seed paste with a rich, nutty and ever so slightly bitter flavour. Possible alternatives are almond butter or a natural smooth peanut butter (with no sugar added). Salt and pepper are added to taste, along with 1/2 teaspoon of ground cumin. It is this spice that gives the hummus its exotic Mediterranean flavour. Pulse everything until it combines and forms into a thick, paste-like mixture.

If you don’t have a food processor, the hummus can be made how it was made traditionally – in a pestle and mortar. You can also mash the chickpeas with a fork, finely chop the other ingredients and combine everything in a bowl. 

Once the ingredients have been combined, the olive oil is added. It is imperative to use a high quality brand of extra-virgin olive oil. Setting the processor to a slow setting, approximately 2 tablespoons of oil can be slowly poured in a steady stream until it is blended into the mixture. This way the hummus is not too oily and is made to your desired consistency. If too watery, add more chickpeas. If it is too thick, simply add some of the chickpea water or even some extra olive oil. The result should be a smooth and creamy beige-coloured dip.

SERVE, DIP & ENJOY

Transfer the hummus to a serving dish once it is ready. Top it with a few roasted chickpeas or toasted pine nuts for texture. Add a dash of cumin, a handful of parsley for colour and one last good glug of olive oil. It is now beautifully presented and ready to enjoy.

Classic chickpea hummus is best served simply, with warm pita bread or any fresh homemade bread. Jazz up a Greek meze board by adding feta, olives, dolmades and some sundried tomatoes. Serve the hummus as a dip at parties with chips, crackers and/or crudités. It is also the perfect accompaniment for a Mediterranean-inspired meal, such as shawarmas, falafels or moussaka. Indulge in the rich and creamy flavours, whilst benefiting from a highly nutritious and filling dip. So good that it’s likely to become another kitchen staple!

Classic Chickpea Hummus Recipe

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The Zest Kitchen

Category

Basics

Prep Time

15 minutes

Servings: 4-6 servings

Ingredients

• 1 can chickpeas (175ml)
• 1/4 cup tahini (60ml)
• 1/4 cup lemon juice (60ml)
• 2 small cloves garlic
• 2 tablespoons extra virgin olive oil (30ml)
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• For Serving
• Handful of extra roasted chickpeas or pine nuts (optional)
• Dash of cumin
• Approx 1 tablespoon extra virgin olive oil
• Fresh parsley

Instructions

1. Place the chickpeas, tahini, garlic, lemon juice and spices in the food processor.
2. Pulse until combined and paste-like.
3. Set the food processor to a slow speed while slowly pouring the olive oil in. A smooth and creamy texture should be reached. Add some water or extra olive oil if the consistency is too think.
4. Empty into a serving dish. Top with a few roasted chickpeas or pine nuts, a dash of cumin, some fresh parsley and a glug of olive oil. Enjoy!

6.2.9

https://thezestkitchen.com/hummus