Annika Eats

Easy Hummus

This recipe is so simple and nutritious. Filled with chickpeas, tahini, lemon juice, olive oil and some garlic it makes for a yummy appetizer or snack. Add some avocado and beetroot into the hummus to make some quick colorful options. 

Hummus is one of those recipes that is perfect as a dip, a spread, in salads, as a bed for your Chicken Musakhan, etc. I feel safe knowing there is a bottle of Hummus in my fridge. Might sound strange but it is such a good recipe to have up your sleeve. Not only because it is so versatile but also because it is so simple to make and very few ingredients needed too. There are some important points to keep in mind with the recipe in order to get it done right, hence make sure to run through them before you begin. 

Chickpeas

You can make this recipe with canned chickpeas like I have or if you are making using the dried chickpeas, soak them in water over night, drain out the water, place them in salted water that is room temperature and bring to a boil. Cook until softened and mushy. Drain before using. A lot of recipes call to peel the chickpeas skin after boiling to get a smooth hummus once blended. I don’t have any issue with the skin so we keep it on plus it is so much more faster like this and more fiber too.

Tahini 

Is sesame seed paste and it is delicious, you can find it at most supermarkets today if not, toast your sesame seeds and grind them into a paste once they have cooled down. 

Ice

I like the addition of ice as it makes the hummus really creamy, I also add a little of the hummus cooking liquid/canned water into the blender while blending to help it along. This not only adds flavor but makes its creamy too. 

Food processor

I have used a food processor to make this hummus recipe but you can use nutribullet, or any high speed blender to make this recipe. The better the blender, the smoother the hummus. I like to start slow on a low speed and then increase it with time as the mixture starts to become pasty. This will also help no ruin you blender in the long run. 

Once the hummus has been blended you can season it one last time, transfer it to a plate, drizzle more olive oil and sprinkle on some pine nuts. But I am making two other flavors from this basic hummus recipe. 

Avocado pesto hummus

In the same food processor I add half an avocado, 2 tbsp of pesto and blend until smooth, transfer this to a plate, drizzle more olive oil and add the pine nuts. 

Beetroot hummus

Once the green hummus has been removed from the processor, we add some boiled beetroots and hummus into and blend again until smooth. Transfer to a plate and drizzle with olive oil and pine nuts. 

The hummus can be served with pita bread or any crusty bread as well. If you are feeling indulgent serve it with some steak bites, for a healthier option serve it with carrot sticks and cucumbers as well. I love serving this with breadsticks and crackers on a cheeseboard. You can store the hummus in air tight containers and it will keep well in the fridge for upto 1 week. 

Now that we have covered how to make this easy hummus recipe at home, let us get to it. Happy Blending Ninjas!

Easy Hummus

This recipe is so simple and nutritious. Filled with chickpeas, tahini, lemon juice, olive oil and some garlic it makes for a yummy appetizer or snack. Add some avocado and beetroot into the hummus to make some quick colorful options.
Prep Time 15 mins
Servings 4 people

Equipment

  • Food processor
  • Serving plates

Ingredients
  

Classic hummus

  • 800 gm Chickpeas cooked
  • 50 ml Chickpea liquid or water
  • 3 cloves Garlic
  • 5 tbsp Tahini
  • 1/2 Lemon juice
  • 3 Ice cubes
  • 4 tbsp Olive oil
  • 1 tsp Salt
  • 1/2 tsp Pepper

Green hummus

  • 1/2 Avocado
  • 2 tbsp Pesto sauce

Pink hummus

  • 1/2 Beetroot boiled

Garnish

  • Olive oil
  • Pine nuts

Instructions
 

  • In a food processor add all the ingredients for the classic hummus. Blend it on low speed, gradually increasing as you go. Blend until smooth, season well. Transfer to a plate and add more olive oil, pine nuts and serve.
  • To make the green hummus, add 1/4 cup hummus, 1/2 avocado and pesto into the food processor and blend until smooth. Transfer to the plate, drizzle with olive oil and add more pine nuts.
  • To make the pink hummus add 1/4 cup hummus, 1/2 boiled beetroot into the food processor and blend until smooth. Transfer to the plate, drizzle with olive oil and add more pine nuts.
  • Serve with warm pita or crackers.

Notes

  • If the hummus is too thick add more liquid into the processor.
  • If you wan the hummus smoother you can pass it through a fine mesh sieve - this will take time but it does make it smooth.

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