As vegans hummus is s staple part of our diet but it’s long been something that I haven’t quite been able to master… until now! Determined that I would conquer the hummus challenge I have perfected this ultimate hummus recipe and believe that it is truly delicious. I can say this confidently because Josh said it’s great and he’s my harshest critic being a life – long hummus addict!
So where did hummus come from? Well this has been a long standing debate for centuries amongst nations who each claim it’s there own creation. Some claim it originated in Levant, a historical term referring to a large area in the Eastern Mediterranean. Countries that were included in Levant were;
Cyprus, Egypt, Iraq, Israel, Jordan, Lebanon, Palestine, Syria, and Turkey.
Others claim it originated in Greece as chickpeas were commonly used in Ancient Greek and Roman cooking. Chickpeas have long been abundant in the Middle East and the word hummus means chickpea in Arabic. That being said hummus most likely originated in Egypt as the first dated and documented record of something that resembles hummus as we know it today was in Cairo in the 13th century. As the Greeks and Egyptians used to be trade partners it’s likely that recipes were also traded which is why so many dishes can be found in both cuisines such as falafel and stuffed vine leaves.
All we know is wherever hummus came from its bloody tasty! We love the stuff and can often be found eating it for 3 meals a day. That being said whenever I tried to make hummus in the past it was never quite right. When it comes to food we know what we like. This is why I wouldn’t stop at anything less than sheer perfection when creating this ultimate hummus recipe. This recipe is super simple to try at home and requires minimal fuss as you just blend all the ingredients together! The result is perfectly textured and tasty hummus that you want to lavish over everything and gobble it up. This ultimate hummus recipe is great as it is or you can mix it up a bit by throwing in some more ingredients. I personally love adding a few sundried tomatoes to make it truly scrumptious but feel free to get creative. I’ve enjoyed adding things such as coriander and lemon, roasted red peppers, beetroot, caramelised onions plus much more.
Fancy visiting Jordan, the home of hummus?
How do you like to eat your hummus? Are you a dunker or a spreader? If you love to lavish your hummus on pita bread, then check out Vegan Richa’s pitta bread recipe here. Or perhaps you like your hummus as an accompaniment to a big bowl of food, then check out Oh She Glows big vegan bowl recipe here. Let us know what you think of this recipe in the comments below and don’t forget to share your ultimate hummus creations with us on social media with the #veggievagabonds
The Ultimate Hummus Recipe
A 400 gram can of chickpeas, drained. Or use raw chickpeas by soaking them overnight and simmering until they’re cooked
1 ½ teaspoons of tahini paste
The juice of half a lemon
1 clove of garlic
1 ½ teaspoon of cumin
1 tablespoon of olive oil
Roughly 1 tablespoon of water
Salt and pepper to taste
Optional; 3 sundried tomatoes
1. Drain the chickpeas completely whether you using canned or fresh.
2. Peel the garlic then peel and roughly chop the onion.
3. Put the chickpeas, onion, garlic, cumin, salt, pepper, oil and juice of half a lemon on the blender and blend.
4. If the mixture is too thick add a little more water but don’t add more than a teaspoon at a time as you don’t want to make it too watery or affect the taste.
5. Add any additional ingredients, I suggest 3 sundried tomatoes for a truly exquisite ultimate hummus. This hummus is best eaten fresh but will keep in the fridge for up to 3 days.
Serve with veggies or bread and dip away, or spread over anything and everything and tuck right in!
What’s you favorite way to eat hummus? Are you a veggie dipper or a pitta bread spreader? Let us know in the comment below & tag us in your pics with the #veggievagabonds on social media, peace & love!