Hummus five ways - perfect as a sandwich spread or a party dip!

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Today I'd like to share a recipe for hummus - the universal chickpea dip.


Hummus is not only healthy, but also delicious and full of flavour. Personally I often use it instead of butter as a sandwich spread, but it will work great as a party snack served alongside pitta bread. If you only want to prepare a bit for yourself, feel free to use canned chickpeas - if you're going for a larger amount then it's worth cooking dry chickpeas yourself to achieve even creamier texture.

You'll find a list of ingredients, method and approximate nutritional value below.

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List of ingredients (one can of chickpeas equivalent)

Classic hummus

  • 100 g dry chickpeas or 240 g canned chickpeas
  • 1 large pinch baking soda
  • 1 scant tsp salt 
  • 30 g tahini
  • 20 ml lemon juice
  • 1 small garlic clove
  • 1/2 tsp cumin
  • 50 ml ice cold water 
  • 1 tsp olive oil

Extras (per 1 hummus bowl each)

Roasted pepper hummus

  • 150 g roasted peppers
  • Pinch of paprika

Tomato and basil hummus

  • 80 g sundried tomatoes in oil
  • Small bunch of basil

Jalapeno and coriander hummus

  • 25 g marinaded jalapeno
  • Small bunch of coriander
  • 1 tbsp lime juice

Caramelised onion hummus

  • 1 onion (~180 g)
  • 1 tbsp clear honey (~15 g)
  • 1 tbsp balsamic vinegar (~15 g)
  • 1 tbsp oil
  • Salt and pepper to taste

Method

  1. Prepare dry chickpeas - skip this step if you're using canned chickpeas. The day before making hummus, soak chickpeas in water, using 400 ml water per 100 g dry chickpeas. Add baking soda (1/2 tsp per 1 liter of water). Leave chickpeas covered in water to soak overnight.
  2. After twelve hours drain chickpeas and rinse them in cold water. Return chickpeas to a pot and cover with cold water. Add 1 tsp salt per 100 g dry chickpeas and stir through the contents of the pot. Turn the heat on to medium and bring chickpeas to a boil. Cook chickpeas for 10 minutes, turn heat down to low and simmer for another 50 minutes, until chickpeas become soft. Thick foam may form on the surface; it's completely normal, just skim it off with a slotted spoon. Once chickpeas are ready drain them and put into a separate containder to cool.
  3. Transfer cool chickpeas to a blender and add garlic, cumin, lemon juice and tahini. Blend until light and smooth. As you're doing it, trickle in ice cold water. The exact amount of water depends on your personal preferences and desired outcome. Season to taste with salt.
  4. Optionally, add extras to obtain desired flavour. Some examples could be roasted pepper, dried tomatoes and basil, jalapenos, coriander and lime or caramelised onions. Combine extras with hummus using a blender.
  5. Transfer hummur to a bowl, make a swirl, pour in 1 tsp olive oil and decorate with extras or spices.  
  6. Enjoy!

Extra: caramelised onion

  1. Slice one large onion into thickly. Heat up 1 tbsp oil in a pan. Add onion to the hot pan and fry it on medium heat for a few minutes, stirring constantly, until it becomes soft and translucent.
  2. Add 2 medium pinches of salt, 1 pinch ground black pepper and 1 tbsp honey to fried onion. Continue cooking the contents of the pan until onion becomes beautiful and golden. It should take around 5-7 minutes.
  3. Add 1 tbsp balsamic vinegar and fry for 5 more minutes. Onion should become deep, almost caramel in colour and release sweet aroma. Once this happens, take pan off heat, transfer onion to a bowl and set aside to cool.

Approximate nutritional value

Classic hummus, 100 g

  • 200 kcal
  • Carbs: 20 g 
  • Fat: 9 g
  • Protein: 9 g
  • Fibre: 4 g

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