Hummus – the original recipe from Tunis is very simple and consists of just a few ingredients.
I got it from a friend from Tunisia. I can’t name her because her family would be very angry with her for telling me. So let’s keep quiet and enjoy it.
In 2019, we tried lots of different hummus in the medina in Tunis at a theatre festival where we were performing, but this one is really the tastiest and easy to make at home. With a few simple tricks, it tastes incredibly creamy and keeps in the fridge for days.
I like to make it on Sundays. Then I have it for the whole week, but it usually never lasts until Friday.
It’s perfect as a dip with crusty white bread or as a side dish with grilled meat or roasted vegetables. You can also experiment by adding fresh mint or oven-roasted peppers, for example.
You can also make it with tinned chickpeas, but I prefer to use dried ones because tinned chickpeas give me stomach ache. So let’s get started.
Ingredients
- 500 g dried chickpeas (soak in water for 24 hours)
- 1 teaspoon baking soda
- approx. 10 ice cubes
- 150 ml tahini (sesame paste)
- 2-3 tbsp lemon juice & lemon zest
- 2 cloves of garlic (pressed)
- 1 teaspoon cumin (ground)
- Salt and pepper to taste
- olive oil
- Sweet paprika, sumac, cumin (to sprinkle on top, as desired)
Preparation
- Soak the chickpeas in water for 24 hours. Change the water several times.
- Drain the water and place in a large pot, covering with fresh water. Add baking soda and salt. Cook for approx. 1 hour.
- Remove 1 cup of cooking water and set aside. Drain the chickpeas and allow to cool slightly.
- Place all ingredients except oil, cooking water and paprika in a blender and purée well until a smooth paste forms. If the mixture is too dry, add some cooking water. It should have a creamy consistency.
- Pour into a bowl, make a well with a spoon and add a little olive oil.
- Sprinkle with paprika, sumac and/or cumin and serve with fresh bread.
▷ If you don’t have time, you can also use tinned chickpeas, which only take 5 minutes to prepare.
If you like this recipe, then take a look here:
- Roasted pepper and feta dip
- Chimichurri with coriander
- Quick wild garlic butter – the most delicious recipe
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Recipe Card
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Hummus – das original Rezept
Ingredients
- 500 g getrocknete Kichererbsen 24 Stunden in Wasser einweichen
- 1 TL Natron
- 10 Stück Eiswürfel
- 150 ml Tahin Sesampaste
- 2-3 EL Zitronensaft
- 2 Zehe Knoblauch gepresst
- 1 TL Kreuzkümmel gemahlen
- Salz & Pfeffer nach Geschmack
- 4 EL Olivenöl kalt gepresst
Instructions
- Die Kichererbsen 24 Stunden in Wasser einweichen. Das Wasser mehrmals wechseln.
- Das Wasser abgiessen und in einen grossen Topf geben und mit frischem Wasser bedecken. Natron und 1 Tasse Kochwasser abfüllen und beiseite stellen. Die Kichererbsen abgiessen und etwas erkalten lassen. Salz hinzufügen. 1 h kochen.
- Alle Zutaten außer Öl, Kochwasser und Paprika in einen Mixer geben und gut pürieren, bis eine glatte Paste entsteht.
- Falls die Masse zu trocken ist noch Kochwasser dazugeben. Es sollte eine cremige Konsistenz erreichen.
- In eine Schüssel füllen, mit einem Löffel eine Kuhle formen und dort etwas Olivenöl hinein geben.
- Paprika, Sumach oder/und Kreuzkümmel darüber streuen und mit frischem Brot servieren.
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