This five-minute hummus recipe is probably the quickest, easiest hummus recipe out there and yields creamy, tangy, delicious hummus perfect for a packed lunch or snack!
Where I come from, hummus is dip that accompanies the main course. Prior to moving to Western countries, I never thought much of it; hummus and tahina are like the ketchup or mayo of Egyptian restaurants, you get small packets of them with everything. It was only when I moved to New Zealand that I realised hummus had taken on a different life in other parts of the world. It had become part of a health-food movement and a particular favourite among people on plant-based or vegan diets. That is when I discovered that there’s more to hummus than meets the eye and I developed a new appreciation for this humble dip.
Now, the word hummus in Arabic simply means “chickpeas”. So, technically, the term in English should be “hummus dip” or “chickpea dip”. There are numerous recipes in Egypt, for example, that contain the word hummus when chickpeas are an ingredient. This is just a little piece of information in case you ever travel to an Arab country and order hummus at a restaurant. Make sure to specify that you want hummus salad or dip, otherwise people will think you’re ordering whole chickpeas!
Generally, hummus dip is really good for you. It contains lots of protein, fibre, iron, and calcium. When you add in olive oil, garlic and lime juice, you boost its nutritional benefits even further. It goes well with fresh vegetables and encourages people to eat more veggies, which is always a good thing! This recipe is extremely easy to make, requires accessible ingredients and literally takes five minutes.
- One can of chickpeas (approximately 500 ml) or two cups of boiled chickpeas
- Three tablespoons tahini
- Four tablespoons olive oil
- Juice of one medium lime
- Salt to taste
- Half a teaspoon of powdered cumin
- Four cloves of garlic, chopped
- Half a teaspoon chilli flakes (optional)
- To serve: chopped vegetables such as carrots, cucumbers, peppers and whole wheat pita bread.
- Drain the canned chickpeas but make sure to reserve the canning liquid in a small bowl
- Combine the chickpeas, tahini, olive oil, lime juice, garlic, salt, cumin and chilli flakes (if using) in a blender.
- Blend for a few seconds; if the mixture is too thick, add some of the canning liquid or some water one tablespoon at a time. Do not add it all at once! You may end up with soupy hummus, and nobody wants that!
- Blend until smooth and creamy, pour into bowls and drizzle a little extra olive oil on top. Serve with warm pita bread and chopped vegetables. Enjoy!
Do you like hummus? Do you have a hummus recipe you’d like to share? Let me know in the comments!
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