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Homemade hummus is delicious and super easy & quick. This lemony and slightly spicy recipe is very creamy thanks to the ice cube tip.
Whether you opt for a classic hummus in the rules of the art of traditional regional recipes or add lemon, as here, candied tomatoes like in Provence, roasted carrots or beets, it’s so much better homemade.
The real traditional recipe
Originally from the Middle Eastthere are many variations depending on the country, Lebanon, Israel, Palestine, Syria, Egypt… but as much as I manage to research French gastronomy well, when we leave the borders of France, I remain cautious. I saw a nice movie about hummus.
Hummus comes from the Arabic word meaning chickpea.its main ingredient. To the pureed chickpeas are added sesame cream (tahini), garlic and lemon.
My personal recipe
- I make hummus with tahini (sesame puree), or without tahini.
- Very often, I replace the tahini with an oilseed paste that I have in my refrigerator. At the moment, it’s cashew nut paste which I find in organic stores. This gives substance to the hummus without changing the taste.
- I put lots of lemon juice and when I have a little candied lemon. That’s how I like it and obviously my guests are won over every time.
- I spiced up with a little Espelette pepper. It is fragrant without being too spicy. Not traditional but it allows me to dose well.
- The ice cube trick : I admit, I didn’t believe it much when I heard about it, I can’t remember who gave me this advice. But it works. With an ice cube it helps to emulsify the hummus and it give an ultra creamy texture. It also avoids adding too much oil which I did before and therefore having a rather light hummus, not too rich.
Anti-waste tip
Whether you cook your chickpeas yourself or use purchased chickpeas already cooked in a jar or can, don’t throw away the juice!
Aquafaba, such is the name of chickpea juice, has an emulsifying power crazy. Whisk it like egg whites and you will have the equivalent of snow white, but vegan, and zero waste.
We can’t quite achieve the firmness obtained with egg whites but mixed with melted chocolate and put in the refrigerator you obtain a chocolate mousse very successful all the same, and without smelling the taste of chickpeas.
Some variations
If you choose one of the options below, reduce the amount of lemon. And above all, go little by little on the added ingredient but also on the olive oil and the seasonings. Taste and adjust by adding one or other of the ingredients.
- Pesto: add 1 tablespoon of basil pesto or tomato pesto rosso. This will really flavor your hummus. But be careful that it is not too oily because your hummus could then be too liquid or greasy. If this is the case, reduce the quantity of olive oil, mix and adjust if necessary.
- Candied tomatoes or marinated peppers: As with the pesto, add a few tomatoes or pieces of pepper, mix, taste and adjust the seasoning. It’s quick and easy. In the south of France, it’s called poichichade. I’ll give you my recipe.
- Garlic : for a very garlicky pesto, rather than usingdried garlic which will be strong and without finesse of taste, I advise you to roast some garlic. Two possibilities: either the whole pod, headed, brushed with oil and baked in the oven as we see a lot in Instagram or Tik Tok videos. Either what I prefer is to put fresh or dried garlic cloves, peeled, in a saucepan of the cloves with herbs (thyme, rosemary, etc.), aromatics (coriander grains, pepper, etc.), cover them with olive oil and cook them over medium heat until they are well preserved. Then use these pods added to your hummus and also the oil instead of classic olive oil. The remaining oil will add wonderful flavor to salad dressings.
- Beet : add cooked beetroot and mix. Here too you will be able to have a fairly liquid result. The beetroot gives a pretty pink color that is more or less intense depending on the quantity you add, but above all it immediately gives a lot of flavor. You have a recipe on this blog served on toast with blue cheese.
- Roasted carrots: Try it with leftover oven-roasted carrots or fried carrots with cumin, it’s not bad.
- And also play with the ingredients of the recipe: scented oil instead of olive oil, lime (or yuzu, combawa) instead of lemon,
- others spices like paprika, cayenne pepper, curry, cumin…,
- whole hazelnut paste instead of tahini or cashew paste
- addition ofspring onion, fresh herbs…
Homemade lemony hummus
Homemade hummus is delicious and super easy & quick. This lemony and slightly spicy recipe is very creamy thanks to the ice cube tip.
To prevent sleep
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Drain the chickpeas. Peel the garlic clove.
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In the bowl of a blender, put all the ingredients: chickpeas, tahini or cashew nut puree, garlic, olive oil, lemon juice (4 of 6 spoons), salt, pepper, Espelette pepper and the ice cube.
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For an even more lemony taste, add 1 candied lemon.
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Mix. Taste and adjust the seasoning according to your taste, with the rest of the lemon juice, more Espelette pepper…
Don’t throw away the chickpea juice, it will replace the eggs in a vegan chocolate mousse.
For an even more lemony taste, add candied lemon.
In the article I explain to you why we add an ice cube and give you lots of variations to flavor your hummus.
Enjoy your food !
Enjoy