Hummus wit Tomato & Olives

Middle Eastern flavors are one of my favorites! And nothing more classic than a good homemade hummus.

- Adjust the amount of water you add depending on the creaminess you like best for your hummus. As a topping you can use fresh mint or spearmint.
- Remember to soak your chickpeas the night before to make them more digestible and activate their nutrients.
- Using baking soda when cooking them helps the chickpeas soften much more, making them easier to blend later; this way your hummus will come out super creamy.

This recipe is

Vegetarian
Vegan
Hummus wit Tomato & Olives

Recipe

Hummus wit Tomato & Olives

Ingredients

Hummus

14 oz dried chickpeas
2 tsp baking soda
3 juiced lemons (and the zest of one of them)
3/4 cup tahini
1 tsp cumin and coriander seeds (toasted and ground)
1 1/2 cup of water (more o less to taste)*
3 tbsp olive oil
Salt to taste (I love maras salt or Redmond real salt)

Tomato & Olives Topping

Olive oil
12 oz grape tomatoes
16 whole Peruvian Botija olives
2 large shallots chopped
10 cloves of garlic, minced
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fenugreek seeds
3 roasted peppers
2 tsp smoked paprika
1/3-1/2 cup of water*
Chopped fresh mint to serve

Gluten-Free, Dairy-Free Organic Pita Breads

*I always try to use filtered water to cook. This is the pitcher I use.

Directions

Hummus

Step 1

Soak the chickpeas overnight. In the morning, drain and rinse with clean water.

Step 2

Place the chickpeas in a pot and cover them with plenty of water, add 2 tsp of baking soda and cook (removing any floating foam with a slotted spoon) until they are very soft.

Step 3

In a skillet (I love cast-iron) without oil, toast 3 tablespoons of cumin seeds and 3 tablespoons of coriander seeds. When they begin to develop their aromas, remove them and let them cool. Place in a spice grinder and grind to powder.

Step 4

Strain the chickpeas and add them to the blender, add the juice of 3 lemons and the zest of one of them, add the tahini, 1 tsp of the toasted and ground seed mix (save the rest in a jar for other preparations), salt to taste, water and olive oil. With the help of the blender's tamper, blend until very creamy. If necessary, add more water until you have the consistency you like best.

Tomato & Olives Topping

Step 1

In a small skillet add extra virgin olive oil. Once hot, add the garlic and chopped shallots.

Step 2

Add the cumin, coriander and fenugreek seeds until they start to pop. (Be careful, these seeds are going to attack you!)

Step 3

Add the tomatoes and roasted peppers cut into small cubes. Add the smoked paprika, whole olives, salt and let cook.

Step 4

On a plate, place the hummus and place the tomato mixture on top. Garnish with chopped fresh mint and a drizzle of olive oil.

Back to blog

More Notes From My Kitchen

  • Beyond Fear: The Joy of Healthy Living

    • Blog

    Beyond Fear: The Joy of Healthy Living

    Recently, someone asked me why I was so afraid of eating conventional products, that is, non-organic, genetically modified foods filled with additives and microplastics. The question struck me as curious...

    • Blog

    Beyond Fear: The Joy of Healthy Living

    Recently, someone asked me why I was so afraid of eating conventional products, that is, non-organic, genetically modified foods filled with additives and microplastics. The question struck me as curious...

  • Hummus with Artichoke & Poblano Pepper

    • Recipe

    Hummus with Artichoke & Poblano Pepper

    There's nothing like homemade hummus with a topping full of flavor. Some foods bring people together, and when people sit at the table around a plate of hummus, dipping pieces...

    • Recipe

    Hummus with Artichoke & Poblano Pepper

    There's nothing like homemade hummus with a topping full of flavor. Some foods bring people together, and when people sit at the table around a plate of hummus, dipping pieces...

1 of 3