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Hummus is a perfect dip for various occasions, from a humble, casual snack to a key player in a feast of dishes. For a simple dip, hummus triggers a myriad of discussions and debates about the ingredients, methods, origins and traditions. I’m not here to pretend mine is THE authentic hummus to live by, but hopefully after reading this blog you will at least have a go at making your own!
How does that classic phrase go? Beauty is in the eye of the beholder… hummus is a bit like that… Once you’ve got your blended chickpeas the balance of the other ingredients is really down to you. The recipe I have below is a basic recipe; ideally you should taste as you go and keep toying with the ingredients until you’re 100% happy.
Key Notes and Tips:
1). To maximise flavour, you will be best off by cooking your own dried chickpeas - the cooking liquor you add to the dip will doubtlessly be better for it too. Your packet of chickpeas should give you a simple process of soaking and boiling for that. That said, if you’re in a hurry, there really is no harm in using canned chickpeas.
2). Warm up the chickpeas before blending them. Assuming you are using tinned chickpeas then you can do this quickly in a microwave or on the hob. Warming the chickpeas is said to help improve the texture/smoothness of the resulting hummus. If you are really committed to the smoothest, most unctuous hummus you could even peel the thin scraggy skin off each of the individual chickpeas. Madness I hear you cry! Well indeed it would be… damn what a smooth hummus!
Prep Time:
5 mins
Or 8 hours soaking overnight is using dried chickpeas.
Cooking time:
5 mins
OR 90 mins (approx) to cook the chickpeas
Serves:
2-4 people
INGREDIENTS
1 tin of chickpeas (450g)
1 small clove of garlic
1/2 lemon, juice only
100 g tahini
40 ml olive oil
Paprika
Green Chilli
METHOD
After heating your chickpeas, drain the liquid (but save it for later) and place in a food processor.
Blitz the chickpeas with a dash of the chickpea liquor.
Add the garlic, lemon juice, tahini, olive oil and a little bit of the leftover chickpea water if it needs more loosening. - Remember, you can’t take away later, so add cautiously, taste and add more of these ingredients if required.
Blend to a smooth paste, add a dash of the chickpea liquor and salt - continue to blend until the desired consistency is reached.
Sprinkle paprika and diced green chilli over the hummus and serve.