Prepare hummus

The combination of chickpeas, tahini, lemon juice, garlic and olive oil results in a creamy consistency with a distinctive taste.

Whether as a dip, spread or as an ingredient in bowls and salads - hummus is versatile.

Preparation requires little effort, but rewards with maximum aroma.

Hummus Varieties

Besides classic hummus, there are numerous variations:

Beetroot hummus: intensely colored, slightly earthy in taste.

Avocado hummus: creamy and mild, ideal for sandwiches and wraps.

Paprika or chili hummus: slightly spicy and colorful.

Pumpkin or sweet potato hummus: fruity-sweet flavor, especially popular in autumn.

Sweet variations: with cocoa, dates or vanilla – an unusual but interesting alternative.

Preparing classic hummus

Ingredients

• Dried chickpeas (canned are optional)
• Tahini (Sesampaste)
• Lemon juice
• garlic cloves
• olive oil
• Salt (to taste)
• Water as needed

Work steps

• Soak dried chickpeas overnight in plenty of water.
• Drain the soaking water, rinse the chickpeas and cook them in fresh water until soft (approx. 60–90 minutes).
• Drain the cooked chickpeas, reserving some of the cooking water.
• Place chickpeas, tahini, lemon juice, garlic, olive oil and salt into the food processor.
• Blend into a creamy mass, adding a little cooking water or cold water if necessary, until the desired consistency is reached.
• Taste and add more seasoning if needed. Drizzle with olive oil or sprinkle with paprika before serving.

prepare tahini

Ingredients

• Sesame seeds
• Neutral vegetable oil (e.g. sunflower oil)

Work steps

• Lightly toast sesame seeds in a dry pan over medium heat until they are golden brown and smell aromatic.
• Let it cool down.
• Grind the sesame seeds into a fine paste using a food processor or blender.
• Gradually add oil until a creamy consistency is achieved.
• Pour into an airtight container and store in a cool place.

More tips for preparing hummus

1. Soak the chickpeas

Soak for at least 8 hours or overnight to reduce cooking time and achieve a better consistency.

2. Reserve the cooking water

Some cooking water can be added later for perfect creaminess.

3. Make your own tahini

Home-roasted sesame seeds give a more intense flavor than ready-made paste.

4. Dosage of garlic

For a milder flavor, briefly blanch or reduce garlic; fresh garlic provides a strong spiciness.

5. Use fresh lemon juice

Fresh juice provides a fresh acidity and lightens the color of the hummus.

6. Add olive oil only at the end.

This keeps the taste fresh and intense.

7. Creaminess through mixing

Blend for a long time until the mixture becomes velvety; stir in small amounts of water if necessary.

8. Use salt carefully.

It's better to add them gradually to avoid losing the balance.

9. Try out different variations

Vegetables, herbs or spices can be added to taste to vary the color and aroma.

10. Serving suggestions

Garnish with olive oil, paprika, fresh herbs or pine nuts.

11. Storage

Hummus will keep for 3-5 days in the refrigerator if stored in an airtight container; stir occasionally to prevent drying out.

12. Freezer-safe

Hummus can be frozen, thawed slowly before serving and stirred briefly to make the consistency creamy again.