Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.
So the weird thing is that I am sharing a recipe for something I don’t eat myself today. I hate chickpeas and dislike hummus as well, but my boyfriend likes it and thus I tried making hummus and my boyfriend tells me it’s good, so I thought why not share it here as well. I am sure others will like hummus. It’s a pretty simple recipe and doesn’t take much time to prepare, although if you use dried chickpeas you need to let them soak in water overnight and cook them for 1.5 hours first, so that adds a bit of advance planning.
This hummus recipe is based on Hint of Joe’s hummus recipe
- Chickpeas – 400 gram/ 2 cups/ 15 ounce can
- Garlic – 6 cloves
- Olive Oil – 5 tablespoons
- Salt – 2 teaspoons
- Tahini – 7 tablespoons (optional)
- Water – 6 tablespoons – add more if necessary
- Cumin – 1 teaspoon
- Black Pepper – 1 teaspoon (optional)
- Lemon Juice – 4 teaspoons (can be substituted by citric acid)
This makes a big bowl of hummus. You can add other spices on top if you are eating it on bread or any topping of your choice. As topping you can use paprika powder, dill or coriander powder.
If you want to make this with dried chickpeas, you need about half the amount of dried chickpeas. So only 200 gram or one cup. You first need to let them soak in water overnight and then boil them in enough water for an hour and a half. After that you can use them to make hummus.
- In a big bowl add the chickpeas, garlic, olive oil, salt, water, cumin, black pepper (optional) and lemon juice (optional). In a food processor or with a handblender blend till smooth and creamy. If it is too dry, add a bit more water. Keep blending till it reaches the desired consistency.
- Scoop the hummus to another bowl. Keep it in the fridge for a few days.
- Salt and pepper Hummus. Put some hummus on a slice of bread and add some salt and pepper on top. An other alternative is to add more salt and pepper to the hummus mixture.
- Sambal Hummus. Put some hummus on a slice of bread and add a teaspoon of sambal on top and spread it in a layer over the hummus with a knife. An other alternative is to add a few teaspoons of sambal to the hummus mixture.
- Avocado Hummus. Add two medium cored and peeled avocado’s to the bowl, before blending. This tip is based on Cooking Classy her avocado hummus recipe.
- Beet Hummus. Add two peeled and cooked beets to the first step. This tip is based on Not Your Standard their beet hummus recipe.
- Cucumber Hummus. Add a half cucumber to the recipe. This tip is based on Vegan Family Recipes their cucumber hummus recipe.
- Garlic Hummus. Instead of 1 clove, add 2 or 3 cloves or garlic to the hummus, to give it a more garlicky taste.
- Pumpkin Hummus. Add about 1 can of pumpkin puree to the hummus and mix well.