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Hummus Pasta

Vegan Pikantne Snacks Middle Eastern Cuisine Dishes for Special Occasions 30 min Easy 15 wyświetleń ~12.28 PLN - (0)
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Description

Creamy hummus is a classic Middle Eastern snack made primarily from chickpeas and tahini. It has a smooth, silky texture, a slightly nutty flavor from the tahini, and a fresh tanginess from lemon juice. Hummus is perfect as a dip for New Year's Eve 2025 — it pairs well with warm pita, vegetable sticks (carrots, celery, bell peppers), crackers, or as a spread for sandwiches. Visually, it can be served in a shallow bowl with a swirling indentation in the center, drizzled with olive oil, sprinkled with smoked paprika, chopped parsley, and toasted pine nuts. Really simple to prepare, yet impressive and filling.

Składniki (11)

Servings:
8
  • Chickpeas (canned, drained) 240 g
  • Tahini (sesame paste) 60 g
  • Fresh lemon juice 50 ml
  • Garlic 2 ząbki
  • Extra virgin olive oil 2 łyżki
  • Water (or aquafaba from canned chickpeas) 60 ml
  • 🌿 Przyprawy
  • Table salt 5 g
  • Ground cumin (cumin) 0.4 łyżeczek
  • ✨ Opcjonalne
  • Smoked paprika (for sprinkling) 1 łyżeczka
  • Fresh parsley (for decoration) 10 g
  • Pine nuts (toasted, for sprinkling) 30 g
💰 Szacowany koszt dania: ~12.28 PLN (1.54 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take the can of chickpeas and drain all the contents through a sieve into a large bowl. Measure 60 ml of aquafaba (the liquid from the can) and set it aside in a separate cup — you may need it to thin the paste. If you are using homemade cooked chickpeas, drain them from the water and wait a moment for them to cool down.

Ingredients: Chickpeas (canned, drained), Water (or aquafaba from canned chickpeas)
Use a fine mesh strainer and a large bowl underneath to easily drain and keep the aquafaba. If the chickpeas are very salty, rinse them under cold water for 20–30 seconds.

Preparation

2

Peel the garlic cloves and lightly crush them with your hand or a knife to release their aroma more easily. Squeeze the lemon juice into a measuring cup (50 ml). Measure out the tahini (60 g) and set it aside. If you plan to use pine nuts, prepare a pan for toasting.

Ingredients: Garlic, Fresh lemon juice, Tahini (sesame paste), Pine nuts (toasted, for sprinkling)
Use a manual lemon squeezer to extract the juice more easily. If you want a milder garlic flavor, soak the peeled cloves in boiling water for 10–20 seconds, then cool them down.

Additions (optional)

3

If you are using pine nuts: heat a small pan over medium heat without any fat. Add the nuts and toast for 2–3 minutes, stirring every few seconds, until they are lightly browned and you can smell their nutty aroma. Transfer to a plate to prevent them from burning in the hot pan.

Ingredients: Pine nuts (toasted, for sprinkling)
Use a non-stick pan and a wooden spoon for stirring. Don't leave the pan — pine nuts burn quickly.

Mixing

4

Into the bowl of a food processor or high-speed blender, add the drained chickpeas (240 g). Add tahini (60 g), fresh lemon juice (50 ml), crushed garlic cloves (10 g), salt (5 g), and ground cumin (2 g). To start, pour in 30 ml of aquafaba/water and 15 g of oil (1 tablespoon). Close the device and blend on medium speed for 60–90 seconds, until the ingredients are combined and a thick paste forms. After 45–60 seconds, stop the blender, scrape the mixture from the sides of the bowl with a spatula, and continue blending.

Ingredients: Chickpeas (canned, drained), Tahini (sesame paste), Fresh lemon juice, Garlic, Table salt, Ground cumin (cumin), Water (or aquafaba from canned chickpeas), Extra virgin olive oil
Use a food processor with a cutting knife or a high-speed blender. If you don't have a blender, use a potato masher and a bowl — the consistency will be less smooth. Blend in pulses, not continuously at high speed, to avoid overheating the blender.

Seasoning and achieving consistency

5

Check the consistency of the hummus: it should be smooth and creamy, but not too thick. If the mixture is too thick or grainy, add 10–15 ml of aquafaba/water and blend for 10–15 seconds each time until you achieve the desired slightly diluted creaminess. Taste the hummus and if needed, add an additional 5–10 ml of lemon juice, a pinch of salt, or one extra clove of garlic (optional).

Ingredients: Water (or aquafaba from canned chickpeas), Fresh lemon juice, Table salt, Garlic
Add the liquid gradually — it's easier to thin out the mixture than to thicken it. For thinning, it's best to use aquafaba (it adds fluffiness) or room temperature water.

Serving

6

Transfer the hummus to a shallow bowl or a flat plate. Use a spoon to create a light swirl (indentation) in the center of the paste — this will be the spot for the oil. Drizzle the surface with the remaining olive oil (about 15 g), sprinkle with smoked paprika (optional, 2 g), chopped fresh parsley (10 g), and toasted pine nuts (30 g), if using. Serve with warm pita, fresh vegetables, and crackers.

Ingredients: Extra virgin olive oil, Smoked paprika (for sprinkling), Fresh parsley (for decoration), Pine nuts (toasted, for sprinkling)
Use a flat, wide bowl or a small platter; it looks nicer on a light plate contrasting with the color of the peppers. Additionally, you can add olives or roasted peppers for variety.

Storage

7

If you are not serving it immediately, transfer the hummus to an airtight container, smooth the surface, and lightly drizzle with olive oil to create a barrier against air. Store in the refrigerator for up to 4 days. Before serving, you can take the hummus out of the fridge 20–30 minutes in advance to bring it back to room temperature and regain its full aroma.

Ingredients: Extra virgin olive oil
A tight container (e.g., made of plastic or glass) and a layer of oil on top will extend freshness. For freezing: you can freeze hummus for up to 1 month, but the texture after thawing will be slightly different — thawed hummus requires re-mixing with 1–2 tablespoons of aquafaba or oil.

Fun Fact

💡

Hummus has its roots in Middle Eastern cuisine and has been mentioned in recipes since the Middle Ages; various countries in the region claim it as their national dish. The name 'hummus' comes from the Arabic word meaning 'chickpea.'

Best for

Sylwester 2025 przyjęcia koktajlowe piknik wegańskie spotkania

Tips

🍽️ Serving

Serve hummus in a shallow bowl, create a swirl in the center, and drizzle with good olive oil. Serve with warm pita (cut into triangles and lightly toasted), crackers, fresh vegetables (carrots, celery, cucumber, bell pepper). Hummus can also be used as a spread for sandwiches or as an addition to salads and vegetable Buddha bowls.

🥡 Storage

Store in the refrigerator in an airtight container for up to 4 days. Before sealing, pour a thin layer of oil on top to slow down browning. Freezing is possible for up to 1 month — thawed hummus should be vigorously mixed and you may need to add a few tablespoons of aquafaba/water to restore its creaminess.

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