How to make hummus – the anatomy

I realized that how to make hummus is always a big deal and sounds so un-approachable due to the nature of the ingredients. The basis of this post and analysis is to make them more approachable.

I have made another hummus post earlier – but I realized that I needed to update it.

Let’s start this post with the core of it all the main components of making hummus:

1. Tahini: which is nothing else except toasted and hulled sesame seeds. When you buy it from the market, it will be oily on top – that is fine. just make sure to mix it properly
2. Chickpeas – a legume that you should most definitely buy from cans. There is no reason do go either way. If you are more into the extra smooth hummus, remove the skin of the chickpeas – but to be honest, it’s not worth the effort.
3. Lemon – the juice of a lemon combines with tahini and chickpeas to give hummus that delicious umami taste.
4. Salt – the adjustor of everything.
5. Garlic – adds the spice. It will not taste like hummus without it
6. Cummin – It’s a rich deep flavor that gives it the aftertaste
7. Olive oil – combines everything together and adds the richness in the taste profile.

Now let’s focus on what makes hummus, you know…hummus:

1. Measurements for hummus are like measurements for bread. There are a lot of dependencies and you will never get the same “result”. You will have to adjust and work with it. The basis of adjustments is tahini, lemon, and salt. Tahini will add earthiness to it if the mixture is too tingy. Lemon will elevate if the hummus is boring. Salt will…well…make it saltier lol.
2. You will need a food processor. Whoever says that you can do it without, lies.
3. You must start with tahini and lemon. The reasoning is that tahini has a tendency to precipitate and get’s all chunky and sticky. So if we manage to get smooth a tahini and lemon combination half of the battle is won.

How to serve hummus:

1. The best way to serve it is with some sort of pita bread.
2. Alternatively, you can serve it with some crackers.
3. Associate it with other things, think hors d’oeuvre/appetizers

As always, do not forget to check out our Instagram for more cool posts, or better yet, this awesome salad to pair it with.

Homemade Hummus recipe

I realized that how to make hummus is always a big deal and sounds so un-approachable due to the nature of the ingredients. The basis of this post and analysis is to make them more approachable.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Appetizer

Cuisine Mediterranean

Servings 2 people

Calories 300 kcal

Equipment

• Food processor

Ingredients

  

• 1 Large lemon Juiced (say 60ml)
• 60 ml tahini
• 1 garlic clove minced or chopped
• 30 ml olive oil
• 1 can chickpeas 250 gr
• 30 ml water cold if possible
• salt to taste
• ground cumin just a bit

Instructions

 

• Put the juice of the lemon and the tahini in a food processor and blend will smooth
• Add the rest and blitz. Stop from time to time to scape the walls so we make sure that the ingredients are being mixed toghether
• Taste and adjust based on the description (lemon, tahini, salt)
• Blitz again

Keyword chickpeas, hummus, lemon, tahini,