If you are guaranteed to find one thing in my fridge…it’s hummus!
We go through stages of buying hummus and making hummus at home but this is the basic recipe I go to for a healthy, creamy, smooth hummus that looks and tastes amazing!
If your at all into your chickpeas, the debate tends to be tin, jar or dried?! Well from my quite limited experience in the subject I’m going to give u a quite obvious answer. If you want speed, go can, or jar if u want to pay a few more pennies. If you want to put some effort in, my personal favourite is to use dried. You need to soak them over night in water with baking powder – about 1/2 tsp baking powder to every 200g chickpeas, rinse well before cooking- and then cook them a bit longer than you might usually do until they start to break down and go a bit mushy.
I did try over cooking a tin of chickpeas in a saucepan with some baking powder which I washed off before I whizzed up. It turned out really well and super quick!
The key to good hummus is over cooking the chickpeas, including a good amount of tahini, using a splash of water to get the consistency you want and blending for as long as you need to – depending on your blender that could be quite a while.
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Ingredients…
- 200g Cooked chickpeas
- 1 large tsp light tahini
- Extra virgin olive oil
- Juice from 1 lemon
- 1 big garlic clove
- Water
- Sea salt
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mETHOD…
- To make your hummus combine all ingredients in the most powerful blender you can…
- Feel free to adjust amounts as you like to suit your taste – I use the above amounts
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Some basic adjustments…
- add a drizzle of home made pesto
- try using a different bean e.g black bean
- try roasting a bulb of garlic and adding that instead of raw
- try adding cumin, coriander for an earthier flavour
- use it as a base for serving curry, smoked meats or veges
