Make Hummus Yourself: 3 Delicious Recipes

Make hummus yourself – the basic recipe

You can always use the following basic recipe as a basis and modify it as required.

• You will need canned chickpeas (265g drained weight), 100% sesame puree (120g), and the juice of one lemon.
• You’ll also need cumin (0.5 teaspoons), garlic (1 to 2 cloves), and salt for the right flavor.
• Put the chickpeas in a colander and wash them under running water. Roast the cumin in a pan and when cool, crush in the mortar and pestle.
• Mix all the ingredients together and blend in a blender or food processor. If necessary, add some water to achieve the desired consistency.
• Arrange your hummus in a bowl and decorate with toppings. Whole chickpeas, sesame, or some olive oil are suitable for this. Paprika powder and mint also go well together.
• The hummus will keep in the refrigerator in an airtight container for about a week. You can freeze leftovers for up to six months.

Tomato hummus recipe

The Mediterranean taste of tomatoes goes perfectly with the nutty character of chickpeas.

• In addition to the basic ingredients, you will need four to five sun-dried tomatoes. Choose the variant marinated in oil. You will also need a tablespoon of tomato paste.
• Prepare the hummus according to the basic recipe. Finally, add tomatoes and tomato paste and puree the hummus well.
• Wait until the end to add water. The oil in the tomatoes affects the consistency of the hummus.
• Garnish the hummus with chopped sun-dried tomatoes and basil.

Hummus with eggplant

While this recipe is a bit more involved, the result is worth the work.

• Here, too, you first need all the ingredients that are included in the basic recipe. Also 2 aubergines and 1 teaspoon of mild curry powder.
• Halve the aubergines lengthways and score the cut surfaces crosswise. The cutting depth should be about one centimeter.
• Line a baking sheet with parchment paper and place the aubergine cut-side up on it. Rub the cut surface with olive oil and place two cloves of garlic on the tray.
• Roast the aubergines in the hot oven for about 30 minutes until tender. Let the vegetables cool and scoop out the flesh with a tablespoon. Mix the pulp with the remaining ingredients.