Hummus Recipe

Name: Hummus Recipe
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup dried chickpeas or 2 cups cooked chickpeas (they can be canned); 2 heaped tbsp tahini; ½ lemon; 1-2 garlic cloves; 3 tbs extra virgin olive oil; 1 ice cube; Sea salt; Splash of cold water; Extra chickpeas; Paprika; Drizzle of extra virgin olive oil; Chopped parsley

Ingredients to make homemade Hummus Recipe

Chickpeas, are the main star in making Hummus. You can use canned or dried chickpeas that have been soaked and cooked

Tahini one of the key ingredients and important for the overall texture and flavour profile of the hummus. Make sure to check the label to ensure that sesame is the only ingredient

Fresh lemon juice to provide some freshness and acidity to the dish

Garlic cloves, I like to add 1-2 cloves however if you are a garlic lover, feel free to add more

Olive oil adds to the silkiness and a good drizzle is needed for garnish. I like to use extra virgin olive oil

How to peel chickpeas quickly

To make your hummus extra creamy, the key is to peel your chickpeas. I have to admit I don’t do this every single time I make it, however, when I do have a little extra time and add this step, it turns out soooo much smoother and creamier.

Rather than peeling every chickpea one by one, here is the technique I’ve been doing to speed up the process.

Soak dry chickpeas overnight in cold water

The next day, rinse under water and boil in fresh water in a pot on medium heat

Add 1 teaspoon baking soda as water starts to boil. Remove any foam that appears on the top

Cook dried chickpeas until very soft, approximately 25 minutes. Drain and rinse under cold water

Add cooked chickpeas to a bowl, fill with cold water and with your hands, toss the chickpeas through the water massaging them for a minute. You will notice all the skins just fall right off and rise to the top of the water.

Pour the water out into the sink, the first lot of skins will easily fall out with the water as they float. Fill the bowl with water again and repeat this step 3-4 times to remove the remaining skins. It will only take a few minutes to do this as the skins float to the top which makes them easier to separate from all the chickpeas.

Ensure you discard the skins and throw them in the bin rather than down the sink.

Tips for easy Hummus Recipe

When blending, be sure to add a couple of ice cubes, I’ve found that this helps in making the hummus more creamy. Start with 2 and add more if needed as its always easier to add something in, than if you've added to much

Adding a splash of cold ice water helps with the blending process

If you are using canned chickpeas, use the liquid in the can instead of water as it gives extra flavour. Also if they are on the harder side with a bite to them, I'd still recommend boiling them first with baking soda to soften and so skins will easily peel off

FAQs

Why is my hummus grainy?

Because the chickpeas haven't been blended enough. This is due to the outer skin layer of the chickpeas which sometimes need a little longer time to blend.

How do you make hummus creamier?

Add 2 to 3 ice cubes when blending to make the hummus more creamy. Start with 2 and add more if needed.

How long does hummus last?

3 -4 days in the fridge

Hummus served in a bowl with pita chips on the side

Garnish with some chickpeas, paprika, olive oil, and chopped fresh parsley. Serve with pita bread chips, crackers, or veggie sticks and enjoy as a great appetizer for any gathering or occasion!

Making a design or well in the middle with the back of a spoon will take the dish to another level with your garnish on top too.

Recipe

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