Homemade hummus – Classic Israeli dish and great vegan high in protein alternative
Homemade hummus is my classic appetizers for a Friday night. But it’s actually so delicious that I make 4 to 6 cans and we eat a few spoons every day for lunch and dinner.
Hummus is very filling and when homemade it’s very healthy. You control the quantity of oil, salt, tahini (can be very caloric!)… As a pescatarian, hummus is a nice way to get protein from a plant based diet.
For this recipe, you’ll need a good food processor. It’s possible that your blender won’t be strong enough to mix the chickpeas because there is not enough liquid. My food processor Hamilton Beach is the first one I purchased before getting the Vitamix and the kitchen aid for my wedding. It’s strong enough to get a perfectly smooth hummus. You can check in the STORE section of my blog other machines I recommend.
I love this Around the Word in 12 Plates challenges as it makes us discover new cuisine from different countries. Even if hummus is a classic dish I make all the time and Israeli cuisine is part of my life, I really enjoy sharing this classic recipe with you. Once you try homemade hummus, you’ll never go back to the bought one!
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- The Food Girl in Town – Khachapuri: Georgian Egg and Cheese Bread
- 5 canned chickpeas or garbanzo beans
- 1½ teaspoons kosher salt
- 1 tbsp of pepper
- 2 tablespoons tahini (sesame paste)
- 2 squeezed lemon
- 2 tablespoons olive oil
- 1 garlic clove
- 2 tbsp of cumin powder
- Optional: 1 tablespoon of truffle oil
- Turn on the food processor (or the blender if you don't have a food processor). Drop the garlic down the feed tube.
- Add 1 can of chickpeas with the liquid. Add the other 4 without the liquid.
- Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed.
- Taste, for seasoning, you might need to add some truffle oil depending of your taste.
- The hummus will thicken in the fridge.
- Serve chilled or at room temperature