Easy Homemade No-Fuss Hummus: A Vegetarian Recipe
Homemede Hummus with Freshly Snipped Chives and Thinly Sliced Red Chilli
Hummus (spelt numerous ways which I am not going to explore) is a smooth pâté (sounds better than purée) made from chickpeas. Chickpeas are a good source of protein and carbohydrates; plus, they are particularly high in fibre. They are also full of key nutrients and vitamins. Chickpeas, also known as garbanzo beans, are used in Mediterranean and Middle Eastern cooking from snacks and light bites to main dishes. These little beans are extremely versatile and can be added to all kinds of dishes from salads and salsa to curries and dahls.
To be honest, I am not a big lover of meat-free dishes, but I must admit, Indian recipes are particularly inspiring. I am finding myself very motivated when it comes to vegetarian foods that are not manufactured vegetarian foods (like veggie sausages or veggie burgers). This hummus recipe has my own spin on it, and of course, you must make it your own. However, I think the basis for this hummus recipe is rather good, which is typically the chickpeas, garlic, lime, and olive oil. And being a vegetarian dish that is rather tasty it will appeal to everyone. Anyway, enough chat and on with the recipe.
Homemade Hummus Recipe with Chopped Flat Leaf Parsley and Red Chilli Flakes
Make and Rate
- 250g of cooked chickpeas (in brine), rinsed and drained
- 2 garlic cloves, peeled
- 1 small red chilli, deseeded
- 1 tablespoon of sesame seeds, (lightly toasted in a pan)
- Juice of 1 lime, plus more if needed
- 3 tablespoons of extra virgin olive oil, plus more to serve
- Handful of fresh flat leaf parsley, stalks removed
- Handful of fresh chives, snipped
- Sea salt, to taste
- Cracked black pepper, to taste
- 1 teaspoon of smoked paprika, to serve
- Blitz the garlic, chilli and toasted sesame seeds in a food processor. Add the chickpeas, lime and extra virgin olive oil and blitz again to get a smooth consistency.
- Add the fresh chopped parsley (keeping a little back to garnish) and the fresh snipped chives (hence the slight green colour). Add a little more lime juice to taste if you require and if needed a little more olive oil to ensure a smooth texture. And a finally quick blitz.
- Season with the smoked paprika, sea salt and the cracked black pepper. Remove to a serving bowl. Sprinkle over the chopped parsley and an extra drizzle of olive oil if you want. I prefer not to as I enjoy the smoothness of this spread as it is. I also like to add a few fine shreds of finely sliced red chilli but it's optional.
- Serve with a selection of vegetable sticks ie carrots, celery, cucumber and/or bread sticks if you want more substance. I like to serve with crisp garlic crostini's and keep the carrot sticks for my rabbit. Next up: how to make crisp garlic crostini's for me.
How to Make Crisp Garlic Crostinis
This is a very simple recipe and these crostinis are also good with a breakfast salad or a caesar salad. All you need:
- 1 large fresh baguette
- Olive oil
- 1 garlic clove skinned
- Slice the baguette into circle shapes (about the same width as in the photo) and arrange on a baking tray.
- Drizzle a little olive oil over each slice and place under a hot grill to get a golden colour. Do not take your eyes of the grill or the sliced baguette will be burnt toast instead of crisp crostini's.
- Remove from the grill and rub each slice liberally with the garlic clove.
- Turn them over and repeat the method on the other side: drizzle with olive oil; grill till golden; rub each slice with the garlic clove.
- Serve with the hummus add a class of chilled white wine and enjoy.
Hummus with Chopped Coriander, Smoked Paprika and a Drizzle of Extra Virgin Olive Oil
Living on an Island in the middle of almost nowhere I can't get tahini here so usually my hummus is sans tahini hence the toasted sesame seeds, however I have used Baron's Tahini before and being able to order direct from Amazon is great news for me. This means I can order it myself. Luckily I get visitors from abroad on a regular basis and the deal is: bring the tahini (and the bacon of course).Tahini is a paste made from ground seasame seeds and is popular in Mediterranean and Middle Eastern foods. It is often used as a condiment in meat, vegetable and salad dishes. It does enrich the hummus dish and this particular tahini is very smooth and not at all oily which is a major plus for me. I especially like the texture. Not only is it Amazons choice it's mine too. I highly recommend it.
The hummus will last in the fridge (in a sealed container or covered with tinfoil) for 3 to 4 days. I think longer than that is not a good idea as chickpeas are a bean and their shelf life once opened is 3 to 4 days. Of course mine has never lasted that long so I am only going by the guidelines on the jar. As for the crostini's, just eat them.
Don't forget this is my spin on a typical hummus dish, by all means add more or less of the ingredients you like. Check out the other two photos I posted of homemade hummus with slight variations: chive and red chilli and coriander and smoked paprika. It's all about enjoying food and of course this particular recipe has the advantage of being a healthy one. Happy days.
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© 2017 Gabriel Wilson