Humus - Selfmade

Hummus is also like the falafel, an oriental speciality and an absolute classic in the Western world. It is sold in many supermarkets as a ready-made VEGAN spread. However, it is also quickly made at home. Once again, chickpea (as with the falafel) is the main ingredient. Chickpeas are often offered already precooked in cans in supermarkets or dried seeds. By the way, the uncooked chickpeas are NOT suitable for consumption unprocessed. They should be soaked in water for at least 12-24 hours and then cooked. If you reach for canned chickpeas, hummus is ready to enjoy in minutes.

Ingredients

• 1 can chickpeas (drained weight 265 g)

• 100 ml cold water

• 1-2 cloves of garlic

• juice of 1 lemon

• ½ tsp salt

• ½ tsp cumin, ground

• ½ tsp paprika powder

• 120 g tahini

• 1-2 tbsp olive oil

• Fresh parsil

Instructions

Drain the canned chickpeas through a sieve. Then add water, garlic and juice of one lemon and mix with a hand blender until homogeneous. Now add salt, cumin, tahini and olive oil and mix again.

And the hummus is ready to be enjoyed. It is often decorated with fresh parsley and some paprika powder.

Tip: If you like it a little spicier, you can simply add a few chilli flakes.

Resumé

I don't think much needs to be said about this dish. Most people know and love it. Today we have revealed our secret tips and hope you write us yours!

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FAQ

How do I get super smooth hummus?

Peel the chickpeas by rubbing them gently between your hands or a towel before blending. Removing the skins is the biggest factor in getting that silky texture.

Can I use dried chickpeas instead of canned?

Yes, soak about 100g dried chickpeas overnight and cook until very soft. This actually gives an even creamier result than canned ones.

How long does homemade hummus keep?

Stored in an airtight container in the fridge, it keeps for about 4-5 days. Drizzle a little olive oil on top to keep it from drying out.