Is there anything better than a hummus dip? The perfect accompaniment to pitta bread, dips and falafel, hummus is a staple spread for any Middle Eastern dish - and it’s vegan too! Whilst we love a supermarket hummus, you really can’t beat a homemade version. This hummus recipe is packed with chickpeas, tahini and fresh garlic to make a smooth, delicious dip - every time.
1 x 400g can of chickpeas (don’t drain them before you start!)
1 x large lemon
3 tablespoons tahini
2 tablespoons olive oil
½ teaspoon ground cumin
1 small garlic clove, crushed
1 pinch of salt
1. Combine your tahini and the juice from your lemon in a food processor (our mini rose gold processor does the job beautifully!) . Blend for 30 seconds, scrape the sides and then blend for another 30 seconds. This whips up the tahini and helps produce a creamy texture to form the base of your hummus.
2. Add olive oil, crushed garlic, cumin and a pinch of salt to your tahini and lemon juice. Blend for 30 seconds, scrape the bottom and sides again and blend for an additional 30 seconds to ensure the mixture is even.
3. Open your chickpeas and drain the aquafaba (the starchy liquid from the can) into a separate bowl. Rinse your chickpeas thoroughly under cold water and add them to your food processor. Blend until thick, and scrape down the sides if needed.
4. To make your hummus thinner and more creamy, slowly add 1 tablespoon of aquafaba (or water) at a time to your mixture and keep blending until you’re happy with the consistency.
5. Taste for salt and add more if needed. The aquafaba is usually salty so it does the job for you.
Note: Some hummus recipes recommend shelling your chickpeas, and we find it doesn’t make a HUGE amount of difference to the final result. But if your hummus isn’t as smooth as you’d like, there’s a hack you can try!
Start by draining your chickpeas from the aquafaba and leaving them out on a piece of kitchen towel. The drier the chickpeas are, the easier it is to remove the shells. Loosen the shells by placing another piece of kitchen roll over your chickpeas and rolling them gently between the pieces of paper for 30 seconds. This will loosen off the shells so you can pick out any bits. This process usually takes another 10 minutes so adds to your hummus-making time. A task worthy of a kitchen helper if you have one!