Hummus is the one-size-fits-all accompaniment par excellence. You can eat it as a snack by dipping raw vegetables in it, at lunch as a spread for sandwiches, and even as an aperitif on a mezze plate with salads and olives. And it’s much easier to make at home than you think. Find out how to prepare it using the right ingredients and a few tricks, in addition to recipe ideas for making different versions.
What is it?
Several Middle Eastern countries along the Mediterranean dispute the origin of hummus, but no matter where it comes from, it’s always made up of the same basic ingredients:
- Chickpeas
- Tahini (sesame purée)
- Garlic
- Lemon juice
- Spices
Simply blend all the ingredients together using a food processor until you get a smooth texture, but there are also many ways to improve your hummus to make the best version.
Choose dry or canned chickpeas
If you use dry chickpeas, they should be soaked for 12 hours or overnight before simmering them in water for about 35 minutes so that they are tender enough to purée. It takes a little longer, but you’ll appreciate their sweeter, more neutral taste over canned chickpeas, which can give off a slightly metallic flavour.
However, using canned chickpeas allows you to make a quicker hummus. To eliminate the canned taste, bring them to a boil and simmer them in water with 1 ml of baking soda for about 5 minutes. This will also make the hummus smoother and creamier.
Removing the film from chickpeas: a lot of work
Do you need to remove the film from each chickpea? It’s a matter of taste. The small membrane surrounding the legume will always remain noticeable in the mash, but it will not affect its taste. If you have the time and want the smoothest hummus, get peeling!
The different flavours and toppings
Once you know the basis of a good homemade hummus, you can vary the flavours as you see fit by incorporating your choice of vegetables and spices. Here are some recipes to inspire you: