Traditions should be cherished. This is really true in so many cases when it comes to cooking. Even though I love experimenting with new combinations and modern ingredients, I also love traditional food. Traditional hummus is one of those! It is a beautiful combination of flavours perfect just as it is. This is the way I prepare it, slightly adjusting the amounts of lemon juice, garlic, and spices depending on what kind of chickpeas I use.
Hummus can be prepared without using any kind of oil. So if you avoid adding oils to your meals, simply omit it and add a little brine (chickpea cooking water) instead – but only if you need to adjust the thickness. The hummus made this way is still delicious. I cannot even tell if it does or does not contain added oil. Besides, there is enough fat in hummus because tahini is made of oily sesame seeds.
(makes one bowl)
- 1 can/400 g of chickpeas, or the equal amount of cooled home-cooked chickpeas
- 2 cloves of garlic
- 2-3 tbsp tahini paste
- about 2 tbsp lemon juice
- 1 tsp cumin seeds
- salt and pepper to taste
- olive oil (optional), if not using olive oil, adjust the thickness with either can brine or a little water
- Cook the chickpeas. Drain and let cool. You can keep a little water in which the chickpeas were cooked to later adjust the thickness, especially if you do not want to use the oil. If using canned chickpeas skip to the next step.
- Blend everything together in a food processor. Adjust the thickness/creaminess with either oil or water/brine. Adjust the taste with more lemon juice, garlic, and spices.
- Serve scattered with some chilli flakes or herbs. Perfect with sourdough grissini, bread or raw vegetable.
- Store in the fridge in an airtight container/jar for up to 4-5 days.