http://vegpapa.com
  • Login
  • Register
  • Home
    • Breakfast
    • Soups
    • Mains
    • Side dishes
    • Finger food
    • Condiments
    • Dips and spreads
    • Drinks
    • Snacks
    • Sweets and Desserts
  • Special Diets
    • Fruitarian
    • Gluten-Free
    • Keto
    • Kid-Friendly
    • Low-Carb
    • Low-Fat
    • Low FODMAP
    • Paleo
    • Raw
  • Cuisines
    • Algerian
    • Belgian
    • Canadian
    • Chinese
    • French
    • German
    • Greek
    • Indian
    • Indonesian
    • Iraqi
    • Irish
    • Israeli
    • Italian
    • Jamaican
    • Japanese
    • Jordanian
    • Korean
    • Lebanese
    • Lybian
    • Malaysian
    • Mauritanian
    • Mexican
    • Moroccan
    • Palestinian
    • Portuguese
    • Singaporean
    • Spanish
    • Sri Lankan
    • Swiss
    • Syrian
    • Thai
    • Tunisian
    • Turkish
    • UK
    • US
    • Vietnamese
  • Search by Ingredient
  • About us
  • Home
    • Breakfast
    • Soups
    • Mains
    • Side dishes
    • Finger food
    • Condiments
    • Dips and spreads
    • Drinks
    • Snacks
    • Sweets and Desserts
  • Special Diets
    • Fruitarian
    • Gluten-Free
    • Keto
    • Kid-Friendly
    • Low-Carb
    • Low-Fat
    • Low FODMAP
    • Paleo
    • Raw
  • Cuisines
    • Algerian
    • Belgian
    • Canadian
    • Chinese
    • French
    • German
    • Greek
    • Indian
    • Indonesian
    • Iraqi
    • Irish
    • Israeli
    • Italian
    • Jamaican
    • Japanese
    • Jordanian
    • Korean
    • Lebanese
    • Lybian
    • Malaysian
    • Mauritanian
    • Mexican
    • Moroccan
    • Palestinian
    • Portuguese
    • Singaporean
    • Spanish
    • Sri Lankan
    • Swiss
    • Syrian
    • Thai
    • Tunisian
    • Turkish
    • UK
    • US
    • Vietnamese
  • Search by Ingredient
  • About us
  • Home
  • Dips and spreads
  • Hummus

Hummus

Posted on Apr 14th, 2018
by Jeff
Categories:
  • Dips and spreads

Hummus… an addictive spread from the Middle East that you can make in all colors and flavors! I am crazy about hummus. And I love to make it too, starting from dried chickpeas.

Once you learn how to prepare the basic version, you can have fun to create different varieties. Simona and I prepare at least two different batches. Our favorites are the roasted onion and peppers hummus, and the beetroot hummus. However, we also enjoy experimenting with spinach, turmeric, and ginger.

I will show you here how to prepare the standard version and then how to make some varieties.

Ingredients

  • 4 cups chickpeas (for two batches fo hummus)
  • 1 tablespoon cumin seeds
  • 4 garlic cloves, peeled
  • The juice of two limes
  • Olive oil
  • Parsley
  • 4 tablespoons tahini paste

Preparation

Soak the chickpeas overnight. Cook them is a slow cooker for 8 hours or in a sushi rice cooker for 2 hours. In both cases, cover with abundant water, add a pinch of rock salt and 4-6 bay leaves.

When the chickpeas are cooked and tender, drain and remove the bay leaves. Split the chickpeas into two different bowls and start preparing the first one. Sprinkle the chickpeas with abundant olive oil and salt. Add 2 garlic cloves, 1 cup water, 1/2 tablespoon cumin seeds, and the juice of one lime. Mix well with a food processor. If the cream is bumpy, add a bit more water: you can thicken it again later by adding tahini paste. Stir in abundant parsley and two spoons of tahini paste. Process again in the mixer until you obtain a smooth spread.

If you want to add some color to this base, you can add a couple of teaspoons turmeric.

Transfer to a serving bowl, decorate with some spare chickpeas or fresh parsley leaves, and put in the fridge to cool for at least one hour before serving.

Roasted onion and pepper hummus

To make this variety of hummus, add the following ingredients to the ingredients listed in the original recipe:

  • 1 large onion
  • 2 red bell peppers
  • 1 tablespoon paprika
  • 1 teaspoon vegetable powder
  • 1 tablespoon maple syrup
  • 1/2 teaspoon chili flakes
  • Olive oil
  • Handful parsley

Pour a little oil in a saucepan with a lid. Rinse the peppers, clean them and dice them into small pieces. Transfer them to the saucepan. Dice the onion too and add it to the saucepan. Stir well, and heat the pan to middle-high. Add the rest of the ingredients, plus 1/5 cup of water. Stir well, cover with the lid and let cook for 10-15 minutes, stirring occasionally to avoid the vegetables to stick to the bottom of the saucepan.

IMG_9207
IMG_9208
IMG_9209
IMG_9210

As the veggies are soft, take off the heat and mix them to the chickpeas. Add all the basic ingredients and process in the mixer.

IMG_9211
IMG_9213

Beetroot hummus

To make beetroot hummus, add the following to the basic ingredients:

  • 3 large, pre-cooked beetroots
  • 1 teaspoon of garlic salt or onion salt

Proceed as in the original recipe.

IMG_9214
IMG_9215

Once the hummus is served, enjoy your dipping with crackers, bread sticks, thins or melba toasts. Want a different dip with no chickpeas or beans? Try the baba ganoush instead!

(Visited 79 times, 1 visits today)
Rating: 5.0/5. From 1 vote.
Please wait...

Share this:

  • Twitter
  • Facebook
  • LinkedIn
  • Pinterest
  • More
  • Reddit
  • Pocket
  • Telegram
  • WhatsApp
  • Skype
  • Email
  • Print
  • Tumblr

Related

  • Beetroot
  • Chickpeas
  • Cumin seeds
  • Garlic
  • Lime
  • Olive oil
  • Paprika
  • Parsley
  • Tahini paste
  • Turmeric

Jeff

I love three things in life: my wife, my cats, and a good meal with a glass of wine. When I met Simona, it was easy to leave meat, dairies and fish behind... I don't miss it! Being vegan has never been a challenge. Over time, Simona and I started to prepare meals together and I discovered that I like cooking too! So, this is my blog... from husband to a vegan cook in one click!

Add Your Comment Cancel reply

About This Site

Welcome to Veg Papa!

All the recipes in this website are vegan. We hope you enjoy them as we do!

Happy cooking!

~Simona and Jeff

Search

Recipe quick pick:

Special diet quick pick:

  • Kid-Friendly
  • Gluten-Free
  • Low-Carb
  • Low FODMAP
  • Low-Fat
  • Keto
  • Paleo
  • Fruitarian
  • Raw

Cuisines quick pick:

Algerian

Algerian

Arabic

Arabic

Argentinian

Argentinian

Armenian

Armenian

Barbadian

Barbadian

Belgian

Belgian

Canadian

Canadian

Chinese

Chinese

Cuban

Cuban

Egyptian

Egyptian

Ethiopian

Ethiopian

Finnish

Finnish

French

French

Fusion

Fusion

Greek

Greek

Indian

Indian

Iraqi

Iraqi

Irish

Irish

Israeli

Israeli

Italian

Italian

Jamaican

Jamaican

Japanese

Japanese

Jordanian

Jordanian

Kashmiri

Kashmiri

Korean

Korean

Lebanese

Lebanese

Lybian

Lybian

Malaysian

Malaysian

Mauritanian

Mauritanian

Mexican

Mexican

Mongolian

Mongolian

Moroccan

Moroccan

Palestinian

Palestinian

Persian

Persian

Peruvian

Peruvian

Portuguese

Portuguese

Russian

Russian

Singaporean

Singaporean

Spanish

Spanish

Sri Lankan

Sri Lankan

Syrian

Syrian

Thai

Thai

Tunisian

Tunisian

Turkish

Turkish

UK

UK

US

US

Vietnamese

Vietnamese

Recipes you liked:

  • Bajan seasoningBajan seasoning Bajan denominates something or someone from Barbados. Bajan seasoning is…
  • Avocado cocktail with vegan shrimpsAvocado cocktail with vegan shrimps If you like vegan shrimp cocktail, you will probably also…
  • Cassava "fish" and chipsCassava “fish” and chips How many times you've wished for a vegan option for…
  • Ras el hanout riceRas el hanout rice Ras el hanout is a spice mix consisting of different…
  • Piri Piri TofuPiri Piri Tofu Piri Piri is a Caribbean spice that was adopted and…
  • Hachis ParmentierHachis Parmentier Hachis Parmentier is a typical French dish that enhances the British…
  • Dafina ExpressDafina Express Dafina is a typical Moroccan dish made of a potato…
  • Sweet potato and broccoli pasta saladSweet potato and broccoli pasta salad Roasted sweet potatoes, broccoli, pine nuts, vegan feta cheese, and…
  • Jamaican ackee and salt tofuJamaican ackee and salt tofu Ackee and saltfish is a typical Jamaican dish that is…
  • Grapefruit-and-lime linguiniGrapefruit-and-lime linguini Citrus makes a great condiment for pasta. This grapefruit and…
  • "Chicken" cretons“Chicken” cretons Cretons is a typical Canadian spread made of meat, onions,…
  • Caribbean kale saladCaribbean kale salad Pictures can't possibly depict the deliciousness of this sweet and…
  • Rogan josh tofu curryRogan josh tofu curry Rogan josh is an aromatic curried dish of Persian or…
  • Creamy buttermilk pastaCreamy buttermilk pasta If you’re looking for a quick pasta dish with a…

VEGPAPA | ALL RIGHTS RESERVED | © 2020

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Reject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.