🧆 Hummus
Hummus is a smooth purée of cooked chickpeas blended with tahini, lemon juice and garlic, finished with a pool of olive oil. It is creamy, nutty and tangy, and is eaten as a dip with raw vegetables or as part of a mezze spread. It is served cool or at room temperature, often dusted with paprika or cumin.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g cooked chickpeas (about 250 g of their cooking water set aside)
- 80 g tahini
- Juice of 1 lemon
- 1 garlic clove
- 2 tbsp olive oil
- Salt, ground cumin, paprika
Method
- Blend the chickpeas with the garlic, lemon juice and a pinch of salt.
- Add the tahini and blend, pouring in a little chickpea water until smooth and creamy.
- Taste and adjust the lemon and salt.
- Spread on a plate, make a well and finish with olive oil and a pinch of cumin and paprika.
How to make it lighter
- Measure the olive oil on top: 1 tbsp ≈ 120 kcal.
- Dip cucumber, carrot and pepper sticks.
- Use more chickpea water and lemon and a little less tahini for a lighter purée.
History
Chickpeas have been grown in the Middle East for thousands of years, and hummus with tahini is a staple across the Levant as well as in Egypt and Turkey. Its exact birthplace is disputed, and the earliest written recipes resembling today's dish are relatively recent.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →