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Homus is a delicious and nutritious side dish. It is made with crushed chickpeas and its composition is rich in protein, iron and magnesium. Besides being tasty, its pasty texture is very versatile. Combine it with breads, toast, proteins or sandwiches, but be sure to test this delight in your kitchen. Check out the best versions:
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Contenus
1. Simple Homus
Ingredients
- 500 grams of cooked chickpeas
- 1 squeezed lemon
- 1 tablespoon tahine
- 1 dessertspoon minced garlic
- 250 ml water
- Salt
- Olive oil
Directions
- In a blender or food processor, add the cooked chickpeas, lemon juice, tahine, minced garlic and water. Grind until smooth and paste-like;
- Adjust salt and grind again until all is incorporated;
- Transfer to a container;
- At serving time, finish with drizzles of olive oil.
2. Homus with onions
Ingredients
- 1 cup cooked chickpeas
- 1/2 cup chickpea cooking water
- 1 clove garlic
- 1/2 onion
- 1 dash of olive oil
- Salt
- Chili peppers and spices to taste
Directions
- Place the cooked chickpeas with their cooking water in a blender;
- Add the garlic, onion, olive oil, salt, chilies and seasonings. Grind until mushy or to desired consistency;
- Pour the paste into a container and enjoy.
3. Homus with parsley
Ingredients
- 200 grams of chickpeas
- 1 clove garlic
- Juice of 1 lemon
- Water from cooking chickpeas
- Olive oil
- Salt
- Black pepper
- Chopped parsley
Directions
- Soak the chickpeas for at least 8 hours. Preferably leave it overnight;
- Drain and place the beans in a saucepan. Fill with 2 fingers of water above their level. Cook for 20 minutes in the pressure cooker or 60 minutes in the regular pot over medium heat;
- Pour the cooked beans and water into a blender or mixer;
- Add the olive oil, salt, black pepper, garlic, and lemon juice. Grind until pasty;
- Place in a container and finish by sprinkling the chopped parsley;
- Serve immediately.
4. Homus with cumin
Ingredients
- 1/2 cup raw chickpeas
- 3 cups water
- 2 tablespoons tahine
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 large clove of garlic without the core
- 1/4 teaspoon black pepper or allspice
- 1/4 teaspoon cumin or to taste
- Salt
Directions
- Soak the chickpeas with 3 cups of water for 8 hours;
- Drain, wash, and place in pressure cooker;
- Cover with new water two fingers above the level of the beans;
- Cover the pot and let it cook in the pressure for 10 minutes;
- Drain the chickpeas again, but reserve the cooking water;
- Place the cooked chickpeas in a blender or processor;
- Add the tahine, lemon juice, olive oil, garlic, salt, pepper, and cumin;
- Whisk until the paste is homogeneous. If necessary, insert a little of the cooking water of the grains little by little to facilitate grinding;
- It is ready to taste.
5. Homus with saffron
Ingredients
- 250 grams of cooked chickpeas
- 1 cup of the chickpea cooking water
- Juice of 1 and 1/2 lemon
- 1 tablespoon tahine
- 1 teaspoon saffron
- 2 cloves garlic
- Pepper
- Salt
- Chopped green onions
Directions
- If the cooked beans have loose husks, remove;
- Transfer them to a blender with the cooking water;
- Add the lemon juice, tahine, saffron, garlic cloves, pepper and salt;
- Grind until it becomes a cream. If necessary, open occasionally and stir with a spatula to make it easier;
- Transfer to a baking dish and finish by sprinkling the parsley.
6. Homus with bicarbonate
Ingredients
- 3 cups cooked chickpeas
- 1 teaspoon baking soda
- Juice of 1 lemon
- 1 and 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/3 cup tahine
- 1/3 cup ice cold water
- Olive oil
Directions
- Place the cooked chickpeas in a saucepan. Cover with water and add the baking soda. Mix and cook again until boiling;
- Drain the beans and wash thoroughly;
- If you wish the homus to be very creamy, peel the beans;
- Place the beans in a food processor and pulse until they become a fine flour;
- Remove the lid and keep the processor on. Add the lemon juice, salt and garlic powder;
- When mixture is smooth, add the tahine and ice water. Whisk for another 3 minutes until uniform and creamy;
- Transfer to a container and it is ready. If desired, finish with drizzles of olive oil.
7. Beet Homus
Ingredients
- 200 grams of cooked chickpeas
- 2 beets, cooked and chopped
- 1 Sicilian lemon
- 1 ladle of beetroot cooking water
- 1/2 cup olive oil
- 1 tablespoon tahine
- 1 tablespoon plain yogurt
- Black pepper
- Salt
- Zátar
Directions
- Place the cooked chickpeas, beetroot, lemon juice, black pepper, beetroot cooking water, olive oil, salt, and tahine in a blender;
- Start beating and keep stirring the blender, to reach all the ingredients. When it is very uniform, turn off;
- Pour into a container and refrigerate for 30 minutes to firm up a little more;
- When serving, add the yogurt and zartar over the beet homus;
- Taste with toast.
8. Red pepper homus
Ingredients
- 2 large red peppers
- 1/4 cup tahine
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- 2 cups cooked chickpeas
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 pinch freshly ground black pepper
Directions
- Preheat the oven;
- Arrange peppers on baking sheet and bake for 20 to 30 minutes. Remove when they are wilted, with loose skin and black bits;
- As soon as removed from oven, wrap peppers in aluminum foil and allow to cool;
- When good to handle, remove the skin and seeds from the peppers;
- In a food processor, place the bell peppers, tahine, lemon juice, and olive oil. Blend until smooth;
- Insert the cooked chickpeas, salt, garlic powder, and black pepper. Whisk again until the paste is smooth;
- Transfer to a baking dish;
- If desired, finish with threads of olive oil and seeds. Enjoy your meal!
9. White bean homus
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Ingredients
- 1 cup raw white beans
- 2 tablespoons tahine
- 3 tablespoons olive oil
- 1 medium clove of garlic, crumbless
- 3 tablespoons lemon juice
- Salt
- Pepper
- Cumin
Directions
- Add the raw kidney beans to a bowl. Cover with double the amount of water and let it rest for 8 hours;
- Drain, wash, and place in a pressure cooker. Cover again with water and cook over medium heat;
- When pressure comes on, lower heat and simmer for another 15 minutes;
- Drain again and transfer to a food processor or powerful blender;
- Add the tahine, olive oil, garlic clove, lemon juice, salt, pepper and cumin. Grind until the paste is smooth and even;
- Transfer to a container and refrigerate for at least 30 minutes;
- Now, just enjoy.
10. Homus with leek
Ingredients
- 3 bay leaves
- 1 piece of sweet pepper
- 2 tablespoons tahine
- 1 head garlic
- Chickpeas
- Chopped onion
- Chopped carrot
- Leek leaves
- Thyme
- Black pepper
- Allspice
- Clove
- Cardamom
- Coriander seeds
- Cumin seeds
- Olive oil
- Lemon
- Salt
Directions
- Place the chickpeas in a bowl. Cover with water until it is 2 fingers above the level of the beans. Leave in the refrigerator overnight;
- Drain the water and insert the beans in the pressure cooker;
- Insert a small portion of the following ingredients into a sterilized surgical cap or cloth baggie: onion, carrot, leek leaves, bay leaves, thyme, allspice, peppercorns, allspice, allspice, cloves, open cardamom, coriander seeds, and cumin seeds. Close and insert into the pan;
- Pour water until it covers the grains and spices. Close the pot;
- When pressure comes on, cook for another 30 minutes;
- Make a cut in the top of the garlic head, removing its cap. Place on a piece of aluminum foil, drizzle with a drizzle of olive oil and wrap;
- Bake the wrapped garlic in the oven at 180 degrees for 30 minutes;
- Transfer the cooked beans to a blender and add some of the broth;
- Add the tahine, roasted garlic cloves, olive oil, black pepper and allspice. Whisk until smooth. If necessary, open in the middle of the process to blend;
- When homus is firm and even, add a little more broth, lemon juice, and salt. Whisk again until incorporated;
- Transfer to a baking dish and enjoy.
You’ll get the hang of these easy, convenient preparations. And to keep improving your knowledge of this rich cuisine, check out these recipes for falafel, a tasty Arabian dumpling!
