Hummus

Name: Hummus
Prep time: 15 min
Cuisine: Levantine/Eastern Mediterranean
Ingredients: Cooked chickpeas (or canned, drained) — 400 g (2 cups); Tahini — 100 g (1/3 cup + 1 tbsp); Fresh lemon juice — 60 ml (1/4 cup); Garlic cloves — 2; Ice water — 60-90 ml (1/4 to 1/3 cup); Extra-virgin olive oil — 30 ml (2 tbsp); Salt — 5 g (1 tsp); Ground cumin (optional) — 2 g (1/2 tsp)

The Quirky Foodster Team

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15 min

Prep

0 min (using pre-cooked chickpeas)

Cook

Ingredients

Cooked chickpeas (or canned, drained) — 400 g (2 cups)
Tahini — 100 g (1/3 cup + 1 tbsp)
Fresh lemon juice — 60 ml (1/4 cup)
Garlic cloves — 2
Ice water — 60-90 ml (1/4 to 1/3 cup)
Extra-virgin olive oil — 30 ml (2 tbsp)
Salt — 5 g (1 tsp)
Ground cumin (optional) — 2 g (1/2 tsp)

Method

If time allows, peel the skins from cooked chickpeas for an extra-smooth texture (optional but traditional in high-end
versions).
Process tahini and lemon juice together first until pale and creamy.
Add chickpeas, garlic and salt; process until well combined.
With the processor running, drizzle in ice water gradually until the hummus reaches a light, whipped, spoonable
consistency.
Drizzle with olive oil, and cumin if using, before serving.

Cultural Background: A blended chickpea and tahini sauce, hummus has ancient roots across the Levant and Eastern Mediterranean, with its exact origin still debated among neighbouring countries, and is now one of the most globally recognised dishes of Middle Eastern cuisine.

Tips: • Processing tahini and lemon juice first before adding chickpeas gives a noticeably smoother, creamier final texture. • Ice water (rather than room temperature) helps whip the hummus into a lighter, fluffier consistency.

Variations: • Top with sautéed pine nuts and extra olive oil for a classic presentation. • Blend in roasted red pepper or beetroot for colourful variations.

Storage: Refrigerate in an airtight container up to 5 days.

Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 80 kcal, 2.5 g protein, 5.5 g fat, 6 g carbohydrate per 30 g serving.

FAQs: What is hummus traditionally served with? Pita bread, fresh vegetables, and as part of a meze spread; also a base for toppings like ground meat or roasted vegetables. Should I peel the chickpeas? It's optional but gives a noticeably smoother texture — worth doing for a special occasion, skippable for everyday use.