Chickpeas hummus

Time: 15 minutes

Ingredients for a cup of basic hummus: 

  • 4 dl cooked chickpeas or 1 can (400g) (for extra smooth hummus – peal them)
  • 1/2 – 1 dl olive oil
  • 2 cloves of garlic
  • juice of 1/3 – 1/2 lemon
  • 1/2 tsp salt
  • 1-2 tsp freshly grounded pepper
  • alternatively 1-2 tbsp tahini

Ingredients for creative seasoning:

  • grounded red pepper
  • dried basil
  • dried oregano
  • curry spice
  • grounded spiskummin (Cuminum cyminum) (works together with any other seasoning here)
  • 1 tsp grounded cinnamon
  • 2 tbsp tahini (sesame paste) (works together with any other seasoning here)
  • Do you know better? Spread your wisdom in comments, please.

Ingredients for serving:

  • For a snack: Crispbread/Swedish cracker
  • For a starter: Cucumber, Cherry tomatoes

Kitchen equipment: 

  • Hand mixer (or use cutting board and knife for chopping instead)
  • Bowl to mix it in
  • A food container with a lid for storing the hummus
  • Fridge for storing

 How to: 

  1. If chickpeas come from a can, rinse it thoroughly.
  2. Put chickpeas and oil into a mixing bowl and blend it until smooth.
  3. Add the garlic and lemon juice, run the mixer again for a while.
  4. Season with salt and pepper to taste.
  5. Optionally, add some of creative seasoning. Mix it again.
  6. Taste it and think about upgrades.
  7. Tidy up.
  8. Let me know about your production and suggestions in comments.

Storing: In a closed food container in the fridge for about a week.

Variation: BEET HUMMUS – cook two small or one bigger beetroot for about 30 minutes or until they are tender enough to so stick a fork through. Strain. Run cold water over the beets. Once they are cool enough, peel them. Alternatively if you prefer to roast them you can in the the oven for about 45-60 minutes on ca 190 °C. Again, peel after the beets have cooled down. Blend together with chickpeas in step 2.



  • Snack
    – With a crisp bread/Swedish cracker/knäckebröd (fresh thyme on top for a little gourmet moment) or as spread into sandwiches.
  • Starter
    – Slices of cucumber topped with hummus (use creative seasoning for various colours and tastes)
    – Top halves of cherry tomatoes with hummus. Cut the round bottoms of halves a bit to make them stand better.

Healthy lines: 

This is a year-round snack that I tend to eat a bit more often in the spring and autumn as it cleanse body, provides nutrition and defence against cold. But above all, tastes delicious.

  • Garlic (Allium sativum) – balances the blood system, the heart function and high cholesterol. It is a natural antibiotic and those properties are not lost when cooking or frying. Combats cold.
  • Chickpea (Cicer arietinum L) – improves the proper function of the nerve system. Contains vitamins B6 & B2, iron, magnesium, zinc, etc. Helps with constipation. Absorbs cholesterol from other foods. It consists of 19,3% protein.


Recipe: Klara Kvicerova, own version on classic hummus recipe. 2012, Sweden.
Photography: Klara Kvicerova, 2012


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