Hummus by Andrei Velichko. Home cooking recipes with step-by-step photos.

Hummus by Andrei Velichko

  • Prep time: 1 hour, plus overnight soaking
  • Cook time: 10 minutes, plus 30 minutes’ chilling
  • Serves: 4
  • Difficulty: easy
  • Course: main course
  • Cookware: blender
  • Cuisine: Israeli

Ingredients

  • 200g chickpeas
  • 1 onion, peeled
  • 100 ml tahini paste
  • 2-3 garlic cloves, peeled
  • 2 tbsp olive oil
  • juice of ½ lemon
  • ½ tsp cumin
  • salt

Cooking method

Step 1

Add chickpeas to the pan, pour cold water so that there is 2 times more water than chickpeas. Leave to soak overnight.

Step 2

Add water and onion to the pan with chickpeas, and put on medium heat. Bring to boil and simmer until cooked for about 1 hour. Once done, chickpeas should easily break when pressed. Remove pan from heat and set aside to cool chickpeas in water.

Ingredients for hummus

Step 3

Remove the onion from the pan. Drain the chickpeas. Do not pour out the liquid in which the chickpeas were boiled, set it aside. Add garlic, tahini, lemon juice, olive oil, 1 tbsp chickpeas water to the blender bowl. Blend all the ingredients. Set aside 4 tbsp chickpeas for topping. Add the rest of the chickpeas to the blender bowl and blend the mass until smooth. If the hummus is too thick, bring to the desired consistency by gradually adding water from chickpeas. Add cumin and salt, and mix well. Transfer hummus to a bowl and cover the surface with plastic wrap: this way the “crust” does not form on the hummus. Let the hummus rest in the refrigerator for at least 30 minutes.

Cooking process. Hummus by Andrei Velichko.Hummus by Andrei Velichko. Home cooking recipes with step-by-step photos.Blend the mass for hummus

My tips and tricks:

There is no proper hummus consistency – this is a matter of taste. You can make hummus thicker or thinner by adding the water from chickpeas. How you serve hummus also depends on your personal preferences. Leave some whole boiled chickpeas for topping, slightly drizzle hummus with olive oil, sprinkle with smoked paprika, sumak or zaatar. If you like to make the chickpeas cook faster, you can cook them like my friend Anastasia does: before cooking the soaked chickpeas, drain them, add ½ tsp baking soda and cook chickpeas over medium heat for 2-3 minutes, stirring constantly; add water and cook. When cooking like this, chickpeas are automatically peeled and cooked 2 times faster, but they become a little darker.

Hummus by Andrei Velichko
 
Prep time
Cook time
Total time
 
Author:
Recipe type: main course
Cuisine: Israeli
Serves: 4
Ingredients
  • 200g chickpeas
  • 1 onion, peeled
  • 100 ml tahini paste
  • 2-3 garlic cloves, peeled
  • 2 tbsp olive oil
  • juice of ½ lemon
  • ½ tsp cumin
  • salt
Cooking method
  1. Add chickpeas to the pan, pour cold water so that there is 2 times more water than chickpeas. Leave to soak overnight.
  2. Add water and onion to the pan with chickpeas, and put on medium heat. Bring to boil and simmer until cooked for about 1 hour. Once done, chickpeas should easily break when pressed. Remove pan from heat and set aside to cool chickpeas in water.
  3. Remove the onion from the pan. Drain the chickpeas. Do not pour out the liquid in which the chickpeas were boiled, set it aside. Add garlic, tahini, lemon juice, olive oil, 1 tbsp chickpeas water to the blender bowl. Blend all the ingredients. Set aside 4 tbsp chickpeas for topping. Add the rest of the chickpeas to the blender bowl and blend the mass until smooth. If the hummus is too thick, bring to the desired consistency by gradually adding water from chickpeas. Add cumin and salt, and mix well. Transfer hummus to a bowl and cover the surface with plastic wrap: this way the “crust” does not form on the hummus. Let the hummus rest in the refrigerator for at least 30 minutes.
My tips and tricks
There is no proper hummus consistency - this is a matter of taste. You can make hummus thicker or thinner by adding the water from chickpeas. How you serve hummus also depends on your personal preferences. Leave some whole boiled chickpeas for topping, slightly drizzle hummus with olive oil, sprinkle with smoked paprika, sumak or zaatar. If you like to make the chickpeas cook faster, you can cook them like my friend Anastasia does: before cooking the soaked chickpeas, drain them, add ½ tsp baking soda and cook chickpeas over medium heat for 2-3 minutes, stirring constantly; add water and cook. When cooking like this, chickpeas are automatically peeled and cooked 2 times faster, but they become a little darker.