Vegan chickpea dip from Israel - The hummus

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Hummus is also like the falafel an oriental specialty and now also in the Western world an absolute classic. It is sold in many grocery stores as a ready-made VEGAN spread. However, it is also quickly made at home. Once again, the chickpea (as with the falafel) is the main ingredient. Chickpeas are often offered already precooked in cans in supermarkets, or alternatively the 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 of chickpeas (drained weight 265g)

• 100ml cold water

• 120g tahini

• 1-2 cloves of garlic

• 1/2TL salt

• 1/2TL cumin, ground

• 1/2TL paprika powder

• 1-2TL olive oil

• Lemon juice of one lemon

• Fresh parsley

Instructions

Drain the chickpeas from the can through a sieve. Then add water, garlic and the 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 eaten. 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 chili flakes.

Resumé

We at food for flexitarians want to give more attention to the vegan cuisine. Hummus is a wonderful example of this, easy and quick to prepare. In addition, it has various applications, such as a spread, or at the barbecue as a delicious dip.

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The tools for this recipe

For this dish to turn out as intended, the right tools matter:

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

• Electric salt & pepper mill – season one-handed, at the push of a button, precise like a pro kitchen.

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FAQ

Why is my hummus grainy instead of smooth?

Grainy hummus usually means the chickpeas weren't blended long enough, or their skins weren't removed. For an extra-smooth result, gently rub the drained chickpeas in a towel to loosen the skins first.

Can I use dried chickpeas instead of canned?

Yes, just soak them overnight and cook until very soft — this tends to give an even creamier hummus than canned chickpeas. Save some cooking water to use instead of the cold water in the recipe.

How long does homemade hummus keep in the fridge?

Stored in an airtight container, hummus keeps well for about 4-5 days. Drizzle a little olive oil on top before sealing to help keep it fresh.