Homemade Humus Recipe
If you don’t follow a vegan diet, I highly recommend trying the "with egg" one. It will be the best hummus you have ever tried because it has become a favorite even among those who do not typically enjoy hummus.
Ingredients
- 1 1/2 cups of raw chickpeas
- 2 fl. oz. olive oil
- 2 garlic cloves
- 1 tsp. baking powder
- 2 lemon juice
- 3 fl. oz. tahini
- 1 full tsp. cumin
- Salt to taste
Vegan Topping
- 1 medium cherry tomato
- 1 tbsp. chopped parsley
- Cumin to taste
- Paprika to taste
- 1 small pickled cucumber
- 1 tbsp. olive oil
Non-Vegan Topping (The Best Taste)
- 1 cherry tomato
- 1 tbsp. chopped parsley
- Cumin to taste
- Paprika to taste
- 1 small pickled cucumber
- 1 1/2 tbsp. butter
Non-Vegan Topping to Make It Main Meal
- 1 medium cherry tomato
- 1 tbsp. fresh parsley
- Cumin to taste
- Paprika to taste
- 1 small pickled cucumber
- 1 1/2 tbsp. butter
- 1 egg
Instructions
- Pre-soak the chickpeas overnight or for at least 4-5 hours. Add 1 teaspoon of baking powder to the soaking water. Drain and rinse the chickpeas. Transfer them to a large saucepan, add water, and cook for 45 minutes.
- Meanwhile, in a bowl, combine tahini, olive oil, cumin, juice of two lemons, and salt. Finely chop the garlic, add it to the mixture, and mix well.
- Once the chickpeas are cooked and softened, drain them. Peel the boiled chickpeas one by one and place them in a food processor with the tahini mixture. Blend until smooth. Transfer the hummus to a serving plate, press the middle with a tablespoon, and draw a circle. Drizzle 1 tbsp olive oil over it.
- Create a longitudinal line with paprika and a horizontal line with cumin. Then draw a thin "+" shape over the hummus with spices.
- Chop the cherry tomatoes and pickles, and arrange them on the sides of the hummus plate. Wash and chop the parsley, then place it in the middle of the hummus plate.
- For the non-vegan topping, heat a small pan and add 1 1/2 tbsp butter. Once melted, add cumin and paprika, mix briefly, and then drizzle the spicy butter over the hummus plate. Serve hot.
- To make it a main meal with a non-vegan topping, press the hummus onto a serving plate in the center with a tablespoon, forming a round shape. Arrange the cherry tomatoes and pickles on the sides of the plate. Heat a small pan and add 1 1/2 tablespoons of butter. Fry one beaten egg in the butter. Sprinkle cumin and paprika on top.
- Place the fried egg on the hummus. Wash and chop the parsley, then place it in the middle of the plate, right on top of the egg.
Video
Notes
If you do not consume all the hummus on the same day, you can store it in the freezer. But in this case, do not add the garlic. You can add the grated garlic before consumption and serve it after mixing.
You can easily peel chickpeas off by rubbing them lightly in the palm of your hand.
If the food processor is struggling, gradually add olive oil or water to reach the desired consistency.
Nutrition
Serving: 1gCalories: 683kcalCarbohydrates: 56gProtein: 22gFat: 44gSaturated Fat: 10gPolyunsaturated Fat: 31gTrans Fat: 0gCholesterol: 69mgSodium: 612mgFiber: 12gSugar: 9g
Tried this recipe?Let us know how it was!