Vapiano Magazine

This chickpea-based dip originated in the Middle East and still enjoys huge popularity in Turkey and the Arab world. But hummus is fast becoming a European favourite and can be found everywhere from street food festivals and hip cafes to your local supermarket. Even Vapiano’s March and April Specials menu features chickpeas in its Insalata Levante, mixed with tender baby spinach, chard, wild herbs and dates.

Once you’ve tried hummus, there’s no going back. And luckily, making hummus at home couldn’t be easier! 

Whether for dipping or spreading, hummus is highly versatile and makes a pleasant change from the ubiquitous sandwich fillings. It tastes great with flat bread, pita bread and falafel, as well as in a Buddha bowl, as a dip for crudités or by itself. The chickpeas create a creamy texture and the recipe is suitable for both vegetarians and vegans. Tahini, a sesame seed paste, is the secret ingredient that gives hummus its unique nutty flavour. 

Making your own hummus at home 

Some advice before we get started. Using tinned chickpeas is the easiest way to make hummus, as dried chickpeas need to be soaked for at least 12 hours beforehand. After soaking, you will also need to cook dried chickpeas to destroy the toxin phasin and other bitter substances. However, with a little patience, the results are just as good! 

Preparation

Rinse the tinned chickpeas in a sieve under cold water and empty them into a bowl or your food processor. Squeeze the lemon and make sure there are no pips in the juice. Add the lemon juice, a peeled clove of garlic, a little chilli, the cumin and the tahini. Mix the ingredients in a food processor until creamy. You may need to add a spoonful or two of water if the consistency is too thick. If using a stick blender, blitz the ingredients in smaller portions to make it easier. Once you’re left with a creamy paste add the olive oil and stir in. Buon appetito! 

Tailor the flavours 

It’s super simple to jazz up this basic recipe. Add beetroot or roasted peppers for a tasty red hummus or throw in some spinach for a green colour. Autumn and winter are the perfect time to make pumpkin hummus. Peel as small piece of pumpkin (approx. 200 g), cut into cubes and boil until cooked. Then purée the pumpkin and stir into your hummus. 

How to enjoy

I love eating my homemade hummus with falafel (check out the recipe here) and a crunchy salad. It tastes better than in any restaurant. But hummus with warm flat bread or in a jacket potato with fried veg are two other favourites. I can feel my tummy rumbling just thinking about it! 

More about Leonie

Leonie works as an online editor and blogs about her vegan lifestyle, fair fashion, sustainability and green living at “Glowing”. She loves showing others just how tasty, quick, easy and inexpensive vegan cooking can be.