Hummus is something I never seem to grow tired of. Honestly, I could eat it everyday. On toast with fresh veggies for breakfast or on my lunch sandwich with some leafy greens and sprouts. Or as an afternoon snack with some crackers and veggies. There are endless variations of hummus out there and while they are almost all fantastic variations, I regularly find myself craving the original – my everyday heavenly hummus.

Making hummus from scratch is easy enough. The only thing necessary is a little bit of planning ahead, as you will need to soak the dry chickpeas overnight and cook them for a bit more than 1 hour. But this extra effort is definitely worthwhile and you will thank yourself for doing. Using fresh chickpeas makes your hummus extra creamy and silken. Also, its taste is a lot more appealing than when using canned chickpeas.

The amounts in this recipe yield for 2 1/2 – 3 cups, which will get you over your week easily. Include it in your weekly meal prep and you’ll have a wonderful healthy snack all week long. And, when considering your hands-on-time only, it’s actually no big effort at all. Just pop all ingredients in your blender and blend until silken and smooth. I achieve the best results after letting the chickpeas cool down completely in their cooking liquid. But you can also make your batch straight away after cooking and have your hummus cool down in the fridge afterwards.

Keeps in an airtight container in the fridge for up to 1 week.

Find German recipe below…

P.s.: If you try the recipe, please leave a comment with how it turned out and/or tag me #themellowkitchn @themellowkitchn

Everyday Heavenly Hummus

Created by Anna on 4th March 2018

Hummus is the perfect everyday spread for your toast, cracker or fresh veggies. It’s the perfect protein-rich snack and easy enough to make at home! Yes, this recipe needs a bit of planning ahead – i.e. soaking the chickpeas in cold water overnight, but this is definitely worthwhile. Of course, you could use 2x 400g...

Prep Time: 10m
Cook Time: 1h 15m
Total Time: 1h 25m

Yield: 3 cups
Category: breakfast, snack

Ingredients

200 grams dry chickpeas (about 1 cup)
1 tablespoon tahin (ground sesame paste)
2 cloves garlic
1 teaspoon kosher salt
1 teaspoon ground cumin
1 pinch cayenne
1 small lemon
4 tablespoons olive oil, extra virgin

Instructions

The night before

Put dry chickpeas into a bowl and top with 4 cups of water. Let soak overnight or for at least 8 hours.

On the next day

Rinse chickpeas under cool running water. Place in a medium pot together with 1 1/2 liter water and cover with a lid.
Bring to a boil, reduce heat to low and cook chickpeas, covered, for 70-90 mins. Until soft and tender.
Once cooked, strain chickpeas, collecting the cooking liquid.
Add 1/2 cup of cooking liquid to your food processor, high speed mixer or into a tall container if using a handheld blender.
Add chickpeas, tahin, garlic, salt, cumin, cayenne, 2 tbsp lemon juice and 2 tbsp olive oil to the mixing container.
Mix on low until chickpeas start breaking apart. Add remaining olive oil, and more cooking liquid if needed, and mix until smooth and silken.

Herrlicher Hummus für jeden Tag selbstgemacht

Created by Anna on 4th March 2018

Selbstgemachter Hummus ist der perfekte Belag für deinen Toast oder frisches Brot. Er ist auch der optimale Dip für Cracker oder frisches Gemüse. Er ist der perfekte Protein-reiche Snack für Zwischendurch und kinderleicht selbst zu machen. Ja, dieses Rezept verlangt ein wenig Planung – damit meine ich das Einlegen der trockenen Kichererbsen über Nacht, was...

Prep Time: 10m
Cook Time: 1h 15m
Total Time: 1h 25m

Yield: 3 cups
Category: breakfast, snack

Ingredients

200 grams Kichererbsen, trocken (ca. 1 cup)
1 EL Tahin (Pürierte Sesampaste)
2 Zehen Knoblauch
1 TL grobes Salz
1 TL gemahlener Kreuzkümmel
1 Prise Cayenne
1 kleine Zitrone
4 EL Olivenöl, extra-virgin

Instructions

Am Abend zuvor

Gib die Kichererbsen in eine mittlere Schüssel und bedecke sie mit 1 Liter Wasser.

Am nächsten Tag

Spül die Kichererbsen unter fließend kaltem Wasser ab und gib sie gemeinsam mit 1 1/2 Litern Wasser in einen mittelgroßen Topf mit Deckel.
Bring die Kichererbsen zum Kochen, schalte dann die Temperatur zurück und lass die Kichererbsen für 70-90 Minuten köcheln, bis sie weich sind. Lass sie danach im Topf auskühlen.
Wenn die Kichererbsen weich gekocht und abgekühlt sind, seih sie ab und sammle die Kochflüssigkeit in einem extra Behälter.
Gib 125ml der Kochflüssigkeit in deinen Standmixer, eine Küchenmaschine oder in einen hohen Mixbecher, falls du einen Pürierstab verwendest.
Füge die Kichererbsen, Tahin, Knoblauch, Salz, Kreuzkümmel, Cayenne Pfeffer, 2 EL Zitronensaft sowie 2 EL Olivenöl hinzu.
Pürier den Hummus auf niedriger Stufe bis die Kichererbsen aufgebrochen sind. Gib dann das restliche Olivenöl und gegebenenfalls noch etwas Kochflüssigkeit hinzu. Pürier den Hummus bis er fein und seidig ist und schmecke in gegebenenfalls ab.