• Julia from Truely Life

Flavours of the World: Hummus


Marocco Terrace (Photo by Annie Spratt on Unsplash)

Hummus is everywhere! The delicious chickpea dip, originated in the Middle East, has become a very popular dish all around the world. Where exactly it comes from. Nobody seems to know really.


One theory is that it was first made in Egypt as some of the earliest recipes were found in a cookbook from the 13th century in Cairo. That being said, the Syrians, and Lebanese for example also claim that it originated in their respective countries.


While the origin of this dish has yet to be determined, one thing is certain: It tastes damn good!


Made out of cooked chickpeas, tahini, garlic, olive oil and lemon, this savory spread is the perfect addition to any freshly baked bread or wraps and it tastes good as a dip with veggies. Aside from that, it is also suuuuper healthy. Hummus is a great source of iron, protein and fiber, all while being low on carbs. By the way, it is also vegan-friendly.


I have been making Hummus many times lately. That means, that I had time to play around with different added flavours to create my own versions. 3 of my creations have become a hit at every bbq party and brunch.


I want to now show you how to make smooth Hummus from scratch in just 10 min.

3 different vesions of Hummus and Tomatobread

The process is the same fore all 3 versions. Simply, put all ingredients into a blender and blend them until it becomes a smooth paste. Tip: The more liquid from the can, you add to the mix, the smoother the end result. Enjoy!

Version 1:

Classic


Ingredients:

1 can of chickpeas (including the liquid)

1 clove of garlic

1 Tbsp Tahini

Lemon Juice

Dash of Olive Oil

1 Pinch of Salt

Version 2:

Hummus with Sun Dried Tomato and Chili


Ingredients:

1 can of chickpeas (including the liquid)

1 clove of garlic

1 Tbsp Tahini

Lemon Juice

Dash of Olive Oil

1 Pinch of Salt

1 tsp of Chili Flakes

5 Sun-Dried Tomatoes



Version 3:

Hummus with Basil


Ingredients:

1 can of chickpeas (including the liquid)

1 clove of garlic

1 Tbsp Tahini

Lemon Juice

Dash of Olive Oil

1 Pinch of Salt

4 tsp of Pesto or Fresh Basil Leaves

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