Recreate a traditional mortar and pestle hummus, a dip that pays homage to the flavorful methods of our forebears. This rustic dip embodies authentic taste using ancient techniques.
I am excited to share an expedient guide on crafting classic hummus using a mortar and pestle.
Why, you may ask? Recently, a viewer on one of my YouTube videos expressed sheer amazement at the revelation of being able to concoct hummus without a food processor.
This versatile dip caters to various dietary needs, including vegan, plant-based, gluten-free, and no added oil, as I intentionally omit any form of oil.
However, you can add a drizzle of extra virgin olive oil as a finishing touch, the customary way to eat hummus. A non customary version is red kidney bean hummus, it's damn good!
Ingredients Highlight
The complete list of ingredients with measurements, can be found in the full recipe card below.
As per the classic hummus recipe, you will need tender cooked chickpeas, freshly squeezed lemon juice, tahini, salt, and optional fresh garlic.
When preparing any type of hummus, I ensure the chickpeas are exceptionally soft, often simmering canned chickpeas for at least 20 - 30 minutes post-rinsing. This step is particularly helpful when using a mortar and pestle, as it requires some elbow grease to pulverize the beans.
If you prefer using dried chickpeas, I elaborate on my method of cooking them in this creamed chickpea recipe.
As an ode to this beloved dip I grew up eating, I have many dedicated hummus recipes, even one without chickpeas if you need to avoid this bean.
Janelle’s Tips
For easier crushing, add salt to the garlic clove before using the pestle, as it provides better grip.
If your mortar and pestle is large enough to fit all the ingredients, you can make the entire hummus in it. Otherwise:
If you are using a small mortar and pestle, pound the chickpeas in separate batches. Adding small amounts of lemon juice to the chickpeas can help in the crushing process.
Once you achieve the desired texture (it's chunkier than when using a food processor), transfer all the ingredients to a mixing bowl. Then, incorporate the tahini and chickpea water.
When you next make hummus, try this recipe with jalapeño and cilantro for a nice twist.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Mortar and Pestle Hummus
Ingredients
- 1½ cups Chickpeas cooked tender
- 3 cups Water for boiling the chickpeas
- ½ teaspoon Baking soda
- ¼ cup Tahini
- ¼ cup Lemon juice freshly squeezed, or to taste
- ⅛ cup Icey chickpea water see note 2.
- ½ teaspoon salt or to taste
- 1 Clove Garlic
Instructions
- Drain and rinse the canned chickpeas, then add them to a pot and cover with water and baking soda. Bring the water to a boil over high heat, then reduce the heat to low-medium. Cook the chickpeas for 20-30 minutes until the skins start to fall off (see Note 1). Let the chickpeas cool down and remove as many skins as possible.Reserve ⅛ cup of the chickpea cooking water and place an ice cube in it (see Note 2). Transfer 1½ cups of tender chickpeas to a colander and let them drain well.
- In a mortar and pestle, add the garlic clove and salt and pound until the garlic is pulverized. Gradually add the drained chickpeas, a little lemon juice, and a bit of the iced chickpea water, pounding the mixture until the chickpeas start to form a paste. Continue adding the lemon juice and iced chickpea water incrementally, pounding until all the ingredients are used and the hummus reaches the desired consistency. Serve topped with your favorite garnishes.Refer to the article above for tips on using a small mortar and pestle.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.
J
The old ways still work...