Hummus – let’s revue the basics

I know what you’re thinking – yes, hummus, it’s so simplistic : a vegan blog – and immediately a hummus recipe … But no, it’s not as simple as you think. We, vegans, we’ve tasted in our “career” a lot of hummus … and when I say a lot, it means a looooot. As it often is the only available vegan option for an apertizer – we eat it everywhere. And it’s hard to find a very good one (unless you’re in Israel – than it’s delicious everywhere). So believe me, we, vegans, we have become professionals humus experts …

So if you have a vegan friend (and want to keep him/her in your life), learn how to make a good hummus. It’s a way to have a loyal, docile, and faithful vegan friend for life.

It’s way much better than cheese

Frankly, a good hummus gives a bigger pleasure than any cheese. And believe me, I ate a lot of cheese. To be true, I liked cheese so much that for almost two decades of vegetarianism, I persisted in believing that cows gives milk “just like that”. (And there was nobody who could take from my head the image of a very happy cow in the mountains with a bell around the neck and all that stuff – I liked cheese so much). And now you can serve me all the cheeses in the world and I can do without it since I have hummus. But beware: hummus is a real hard science 🙂 It’s an institution … It’s almost a cult … I personally refined my recipe for a long period of time by doing research on the Internet. Unfortunately, I will not be able to give you all my sources – there were so many of them.

Chickpeas – canned or loose ?

The biggest difficulty is to prepare a delicious hummus with canned chickpeas. Hummus is often the solution for an improvised aperitif when friends come to our place without an announcement. And so you have to be able to work miracles with stuff you have at home. And since we don’t have time to soak and cook the chickpeas for many hours, we have to use canned ones.

Of course, ideally, the best is to buy our chickpeas in bulk, soak them overnight (with a tablespoon of baking soda), so that it doubles their volume and then cook them on low heat for about 1 hour (with 1/2 teaspoon of baking soda) … But, there is no reason to panic, because there is a way to prepare a heavenly delicious hummus with canned chickpeas. (And a self-respecting vegan ALWAYS keeps a can of chickpeas in his kitchen). The reason why I reopened this blog is precisely to give the “survival” solution for vegans …

Personally, I don’t spend my life in the kitchen … but I love to eat good food. I am “minimalist” – less effort, more taste. And my recipe – it’s a mini-miracle. I assure you.

All the secrets of good hummus revealed

Without further ado, I will now reveal all the secrets of good hummus that I learned. You should know that there are two things that make our hummus successful: the chickpea must be really well cooked and it must be peeled (in the other case – we end up with a more grainy consistency) . So to make our hummu really silky, we will have to use baking soda. If you are using loose chickpeas – soak them with a teaspoon of baking soda, rinse them and then cook them, also adding half of a teaspoon of baking soda. And with canned chickpeas: first we have to drain and rince them (this takes away the strange taste created by the can) and cook for 15-20 minutes with half a teaspoon of baking soda. After cooking, dip the chickpeas in a bowl (very deep one) with cold water. The peeling process will be easy, the peeled parts will rise to the surface. Sometimes you have to rinse several times to remove everything.

The second secret is well prepared garlic. In fact, I discovered that the best way to do a good hummus is to first marinate our garlic in lemon juice. This removes the overly pronounced taste of it. Just coarsely crush the garlic cloves and dip them in freshly squeezed lemon juice. I do peel my garlic cloves … but some prefer not to peel it, and just pass it throuh the colander once everything is mixed in blender.

The third super important element is a very good tahini. Apparently (from what I read on the Internet), the best is the one from Ethiopia. I am generally satisfied with the tahini that I find in my local ORGANIC store (I don’t usualy check the origins).

There is a real discussion as to whether we use the blender or the food processor. In my case, I use the food processor and if I don’t mind having more dishes to clean, I finish my preparation in a blender (unfortunately, my blender is not efficient enough to mix chickpeas from the start). But even only with a food processor, the result is satisfactory (like the one on my photos – I couldn’t use my blander… unfortunately, I think he just died on me).

The best humus ever

Temps de préparation 20 min
Temps de cuisson 10 min
Temps total 30 min
Type de plat apéro, apertizer, brunch, Side Dish, Snack
Portions 4


  • 1 large can of chickpeas (or 1 cup of loose chickpeas)
  • 2 lemons (squeezed to juice) (1/2 cup of lemon juice)
  • 2-3 garlic cloves (personally I even use 4 cloves)
  • 1/2 tsp of baking soda
  • 3-5 tbsp of tahini (it depends if you want a "light" version or "I prefere delicious" one) 
  • 1-2 tsp of ground cumin 
  • 1-2 tbsp of olive oil  
  • 1 tsp of paprika powder for color
  • 1/2 tsp of salt (or a little more - depending on our taste) 
  • 1/2 tsp of sumac or za'atar (it's optional, but if you find them - use them)


  • We therefore start by soaking the garlic (crushed roughly) in the lemon juice.
  • Drain the chickpeas and cook them for 20 with half of teaspoon of baking soda. (If you use loose chickpeas - soak it overnight in water with 1/2 teaspoon baking soda and then the next day drain them and cook for about 1h-1.5h on low heat, adding again 1/2 teaspoon of baking soda).
  • Once the chickpeas are cooked, poure them in the bowl with cold water to remove their skin.
  • Then in the food processor (or blender) we mix the garlic with the lemon, then we add our chickpeas, tahini, olive oil. We obviously need ground cumin (personally I like to put a lot of it) and some salt. You can add paprika powder to add a little more color.
  • If the hummus is still too thick we add water - but, let's be careful - for it to remain very silky, the water must be very cold.
  • It can be served with some chickpeas sautéed with paprika and cumin, fresh herbs and a drizzle of olive oil. If you have an oriental spice - sumac or zaatar - feel free to add it to the dish (this adds a slightly lemony taste)
  • And if you have an improvised aperitif you can grill some vegetables in the oven. I cut the vegetables into pieces, mix them with oil, salt, pepper, oregano - and put in the oven. Everything depends on our oven, but 15 minutes 390 ° F (200 ° C), grill function - and voila.
  • To vary the taste, I sometimes make hummus with 1 tablespoon of red curry paste. And if I don't have red curry paste at home (this almost never happens), I like to add a good curry powder (and a bit of chili - because I like really when it's spicy). It's also very interesting mised with grilled peppers.


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Comment réussir l’houmous avec pois-chiches en vrac et en conserve

Je sais ce que vous pensez – oui, houmous, c’est trop simple … Mais non, figurez-vous, que ce n’est pas aussi simple que ça. Nous les végétaliens, nous avons gouté beaucoup d’houmous … et quand je dit beaucoup, cela veut dire beeeeaaaauuucoup. Vu que ça reste souvent la seule option végétalienne facile à trouver pour l’apéritif – on en mange partout. Et c’est difficile d’en trouver un très bon. Croyez-moi à la parole, nous, les végans, nous sommes devenus des connaisseurs dans la domaine …

Donc si vous avez un ami végétalien (et que vous tenez à le garder) apprenez à faire du bon houmous. C’est un moyen d’avoir un ami végan fidèle, apprivoisé et docile Read more

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