How to make our famous Hummus
We celebrate the Eastern Mediterranean cuisine and love to share our highly secret recipes with you. Our aim is to encourage you to step into your own kitchen and have fun. Cooking good food doesn’t have to be difficult, just delicious!
Ingredients
200 g
150 ml
200 ml
50 ml
1,5 tsp
Dry chickpeas
Lemon Juice
Tahini
Aquafaba (the cooking liquid of the chickpeas
Salt
Step one
Rinse the chickpeas and soak in water overnight. Chickpeas tend to increase in volume about 2.5 times so make sure they are covered in enough water.
Step two
Strain the chickpeas, transfer them to a pot with fresh water and bring to a boil. As soon as the water starts boiling, reduce the heat to a simmer. The chickpeas are done when you can squish them easily with your fingers. The softer the chickpeas, the smoother your hummus will be. It’s up to you!
Step three
Drain the chickpeas (safe the cooking liquid, that's aquafaba) and let them cool down completely.
Pro tip: the starchy water in which the chickpeas were cooked, is called aquafaba. It has multiple applications, one of which is to replace eggs in baking recipes. Chickpea meringues, anyone?
Step four
Place the cooked chickpeas (500g) in a food processor, add salt, lemon juice and aquafaba and process for three minutes. The ice cubes whip air into the mixture and prevent the blades from heating up while changing the taste of your precious hummus.
Step five
Add the tahini and process for three more minutes, until you have a perfect consistency.
You're done!
After completing these steps you should be the proud parent of a fresh batch of delicious hummus! Now all you have to do, is invite your friends and dig in (if you are willing to share).
As always with cooking, this recipe is a guideline. This one makes the hummus just as we like it, but feel free to adjust the quantities of the ingredients to make your own perfect hummus.
How to make our famous Hummus
We celebrate the Eastern Mediterranean cuisine and love to share our highly secret recipes with you. Our aim is to encourage you to step into your own kitchen and have fun. Cooking good food doesn’t have to be difficult, just delicious!
Ingredients
200 g
150 ml
200 ml
5
1,5 tsp
Dry chickpeas
Lemon Juice
Tahini
Aquafaba
Salt
Step one
Rinse the chickpeas and soak in water overnight. Chickpeas tend to increase in volume about 2.5 times so make sure they are covered in enough water.
Step two
Strain the chickpeas, transfer them to a pot with fresh water and bring to a boil. As soon as the water starts boiling, reduce the heat to a simmer. The chickpeas are done when you can squish them easily with your fingers. The softer the chickpeas, the smoother your hummus will be. It’s up to you!
Step three
Drain the chickpeas (safe the cooking liquid, that's aquafaba) and let them cool down completely.
Pro tip: the starchy water in which the chickpeas were cooked, is called aquafaba. It has multiple applications, one of which is to replace eggs in baking recipes. Chickpea meringues, anyone?
Step four
Place the cooked chickpeas (500g) in a food processor, add salt, lemon juice and aquafaba and process for three minutes. The ice cubes whip air into the mixture and prevent the blades from heating up while changing the taste of your precious hummus.
Step five
Add the tahini and process for three more minutes, until you have a perfect consistency.
You're done!
After completing these steps you should be the proud parent of a fresh batch of delicious hummus! Now all you have to do, is invite your friends and dig in (if you are willing to share).
As always with cooking, this recipe is a guideline. This one makes the hummus just as we like it, but feel free to adjust the quantities of the ingredients to make your own perfect hummus.