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 Condiments & Staples
 Basic Hummus 
with Two Topping Variations

basic-hummus-with-two-toppings-recipe.jpg

Hummus 

(with two topping variations)

 

This is a tasty hummus that is full of flavour due to generous amounts of garlic, lemon juice and ground cumin. If you are feeling extra fancy, I have included a couple of optional variations to top your hummus with using infused olive oil which will take it to a whole other level. 

It really is worth going to the effort of using dried chickpeas in this recipe instead of precooked tinned chickpeas, as the flavour and quality is far superior, and they are also a much cheaper alternative. You will have to have foresight and prepare the chickpeas first by soaking them overnight – this step is important as it helps them soften and it also helps your body to digest the chickpeas - but once you have done this it is just a matter of cooking the chickpeas the next day before making the hummus.

 

This recipe makes quite a large amount as we are big hummus eaters in our house and it is helpful to make a large batch to use in various ways throughout the week. If you only need a small amount, feel free to halve the recipe. 

Makes 3 cups 

  • Ingredients 

  • 1 cup dried chickpeas, rinsed and checked for any debris or small stones, and then soaked overnight in plenty of water 

  • ½ cup tahini 

  • 3 large cloves garlic 

  • 3 teaspoons ground cumin 

  • Juice from 2 lemons 

  • ¾ cup chickpea cooking water 

  • 1 teaspoon salt 

  • Pepper to taste 

 

Method 

  1. Drain the soaked chickpeas and rinse well. Place into a large pot and generously cover with water. Bring to the boil and cook uncovered for 15 – 20 minutes, or until the chickpeas are completely soft and you can squash one easily between your thumb and forefinger. 

  2. Drain the chickpeas saving ¾ cup of the cooking water. 

  3. Place all the ingredients into a food processer with the blade attached and blend well until the hummus is creamy and smooth, scraping down the sides of the food processer bowl every now and then. Taste the hummus and add extra seasoning if required. 

  4. Serve with Pita Bread crisps and carrot sticks as a snack, or in a warmed Pita Bread with Sprouted Falafel and mixed salads such as Middle Eastern Beetroot & Red Onion Salad for a lunch or light dinner.

Rosemary Infused Olive Oil topping – take 1 cup of hummus and place it into a serving bowl. Heat 3 – 4 tablespoons of extra virgin olive oil with 1 tablespoon of coarsely chopped fresh rosemary until it just begins to sizzle. Pour the sizzling infused oil over the hummus and serve immediately. 

Smoked Paprika and Sesame Infused Olive Oil topping  - take 1 cup of hummus and place it into a serving bowl. Heat 3 – 4 tablespoons of extra virgin olive oil with 2 teaspoons of sesame seeds and 1 teaspoon of smoked paprika until it just begins to sizzle. Pour the sizzling infused oil over the hummus and serve immediately. 

Ingredients
hummus-with-smoked-paprika-and-sesame-seed-topping-variation-recipe.jpg

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