Let me start with a confession. I fall right into the stereotype (set probably by Zohan. Have you watched that film?) when it comes to hummus. I’m an Israeli, and I’m obsessed. Well, what’s not to love? Chickpea is a tremendous fabacean. Highly nutritious, easy to cook, and it’s also relatively cheap. I like to serve hummus whenever I am hosting a dinner party. Adding Zucchinis to the hummus makes it festive, extra creamy, and even more healthy.
I feel like I always chickpea soaking in water on the counter... For this recipe, I used 4 cups of chickpea soaked in cold water (for at least 8 hours!) I like to cook a huge amount of chickpeas and freeze the cooked beans for later use. I divide the chickpeas into small bags, each bag containing 4 cups of cooked chickpeas. This way, I can unfreeze exactly the amount required to prepare the hummus.
Once it is semi-soft, I cook the beans for about an hour. Whilst cooking it, I remove the foram created. It should be clear before using.
I let my chickpeas cool down a bit. In the meantime, I steam the zucchini until it’s soft. It takes about 10 minutes in the steamer. I like to keep my zucchini unpeeled for extra bitterness. Then, I pour the chickpeas and the zucchini into the food processor and add about ½ cup of water from the pot.
It should be smooth. Extra smooth before adding other ingredients in. Then, I taste to check the seasoning. If the mixture is too dry, you can add 2-3 tablespoons of water.
The hummus can be kept for no more than 2-3 days in the refrigerator.
- 4 cups of chickpea soaked in cold water for at least 8 hours
- 1 medium-size zucchini or two small ones. I like to use the dark green ones for added colour.
- ½ cup tahini
- 4 cloves of garlic – you can decrease it if you don’t like it spicy
- ½ teaspoon salt
- 2 tablespoons of lemon juice
- ½ tablespoon of ground black pepper
- ½ tablespoon of paprika
- Put the soaked chickpea beans in a big pot and pour water to cover the beans.
- Cook for about an hour till the beans are soft.
- Remove the foam created while cooking.
- Steam the zucchini till it’s soft. It takes about 10 minutes in the steamer. I like to keep my zucchini unpeeled, but go ahead and peel it if you prefer.
- Put 4 cups of chickpea beans in the food processor and add about ½ cup of the water from the pot. Tap water would also do.
- Add the zucchini.
- Add all the other ingredients and mix them.
- Taste to check the seasoning. You might need to add some more.
- If the mixture is too dry, you can add 2-3 tablespoons of water.
- Save a tablespoon of chickpeas to decorate the hummus.