Creamy Hummus Recipe
If you’re looking for a simple yet flavorful dip that will impress your guests at any gathering, this creamy hummus recipe is exactly what you need. Made with tender chickpeas, aromatic sesame tahini, and a delightful mix of spices, this hummus is the perfect addition to any antipasti platter, or even as a quick snack with some fresh pita or veggies. Best of all, it’s easy to prepare, and you’ll love how it comes together with just a few ingredients.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pre-cooked Chickpeas | 600g |
| Sesame Seeds | 100g |
| Water | 150g |
| Lemon Juice | ½ lemon |
| Sesame Oil | 30g |
| Paprika | 1 teaspoon |
| Garlic | 1 clove |
| Salt | To taste |
| Black Pepper | To taste |
| Fresh Parsley | 1 bunch |
Nutritional Information (per serving, approximately 1/6 of the recipe):
| Nutrient | Amount |
|---|---|
| Calories | 140 kcal |
| Protein | 4g |
| Carbohydrates | 18g |
| Dietary Fiber | 5g |
| Fat | 6g |
| Saturated Fat | 1g |
| Sodium | 200mg |
Instructions
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Prepare the Ingredients:
Begin by peeling and finely chopping the garlic clove. Slice it in half to remove the inner germ, which can have a strong, bitter flavor, then chop it as finely as possible to ensure it blends smoothly into the hummus. -
-
Chop the Fresh Parsley:
Next, take the bunch of fresh parsley, wash it thoroughly under cold water, and dry it completely with a paper towel. Finely chop the leaves, reserving a little for garnishing at the end. -
Make the Tahini (or Use Store-bought):
For a homemade tahini, start by toasting the sesame seeds in a dry non-stick pan over medium heat. Toast them for about 3-4 minutes until they become fragrant and slightly golden. Be sure to stir frequently to avoid burning. Once toasted, transfer the sesame seeds to a suribachi, the traditional Japanese mortar, and begin grinding them with the pestle. If you don’t have a suribachi, you can use a food processor or a blender. Gradually add the sesame oil and a pinch of salt, continuing to grind until the seeds form a smooth paste. Add the warm water in small amounts to achieve a creamy consistency. -
Blend the Hummus:
Once the tahini is ready, add the pre-cooked chickpeas to the food processor. Make sure to drain them well from any liquid and rinse them if necessary. Add the tahini mixture, lemon juice, finely chopped garlic, and a pinch of salt. Blend everything together until smooth and creamy. If the mixture is too thick, you can add a little more water, a tablespoon at a time, until it reaches your desired consistency. -
Season the Hummus:
Once the hummus is blended to your liking, taste it and adjust the seasoning. You can add a little more salt, black pepper, or lemon juice to your preference. For a smokier flavor, stir in the paprika, or for a fresh touch, add more chopped parsley. -
Serve:
Transfer the hummus to a serving bowl, drizzle with a little sesame oil, and garnish with freshly chopped parsley and an extra sprinkle of paprika. Serve it with warm pita bread, fresh vegetable sticks, or even crackers for dipping.
Tips for the Best Hummus:
- Use Good Quality Sesame Oil: The flavor of sesame oil is quite pronounced, so using a high-quality one will elevate your hummus to the next level. It adds a rich, nutty taste that pairs beautifully with the chickpeas.
- Blend Well: For the smoothest hummus, take your time blending the ingredients. If you don’t have a high-powered blender, you can always use a food processor to get that creamy consistency.
- Add More Flavor: To give your hummus a unique twist, feel free to add roasted red peppers, sun-dried tomatoes, or even a bit of tahini for an extra creamy texture.
This homemade hummus is a perfect addition to any antipasti spread, as a spread on sandwiches, or as a dip for fresh vegetables. With its smooth texture, zesty lemon undertones, and the perfect balance of spices, it’s sure to become a family favorite.
