Easy Hummus Recipe
Don't suffer inferior store-bought hummus again with this easy hummus recipe you can make at home. Hummus is one of the most versatile and robust picnic dips, a perfect match for so many picnic menu ideas. Make a big batch and keep it on hand in the freezer for a handy addition to at home and picnic meals.
Calories: 333kcal
Ingredients
- 30 oz |850 gm canned chickpeas rinsed and drained or dry chickpeas that have been well soaked or cooked.
- 4 tablespoons of quality tahini add incrementally to get your desired sesame levels.
- 1/4 cup extra-virgin olive oil divided for drizzling.
- 1 clove crushed garlic.
- Small pinch of salt or to taste.
- 1 tablespoon ground cumin adjust to taste.
- 2 tablespoons fresh lemon juice more to taste.
- 5 tablespoons cold water or chickpea cooking or can water, or as needed to blend.
Suggested Garnishes
- A sprinkle of sweet or smoked paprika.
- Chilli flakes or cayenne pepper if you like a little heat.
- Sesame seeds crushed pistachio nuts or toasted pine nuts.
- Chopped parsley.
- Whichever you choose finish with a drizzle of olive oil.
Instructions
- Drain and peel the chickpeas - either from the can or after soaking and/or cooking dry chickpeas. Keep the aquafaba (the can water or cooking water) if you choose to use this over freshwater *see notes - either is fine.
- Add chickpeas to a blender or food processor.
- Peel and add the garlic either crushed or chopped.
- Add some tahini, a good squeeze of lemon juice, a drizzle of the olive oil, some cumin and a small pinch of salt.
- Add a small amount of the water to get the blending process going and blend until smooth, adding olive oil as needed to get a nice consistency.
- Use a spatular to scrape the hummus down the sides and taste to see if more tahini, cumin or lemon is needed. Add more water if the consistency is too thick.
- After adjusting the seasoning, blend again until smooth.
- Once you are happy with the smoothness and taste, transfer to a bowl, make a swish indent in the top to hold a good glug of olive oil and garnish.
- If freezing, transfer directly to airtight freezer containers.
Notes
Using Dry Chickpeas
If you decide to use dry chickpeas, it is important they are well soaked or cooked before blending them into hummus. To achieve a really creamy hummus, the chickpeas need to be quite mushy. Some even choose to soak and cook them. Soaking and cooking your chickpeas in a little baking soda is a trick advised by some of the worlds best hummus chefs.Water
You can use plain water or the cooking water or liquid from the chickpea can. This is called the Aquafaba. Some believe the aquafaba will enhance your hummus but it is just as fine to use water - just don't add too much of either as it can make your hummus runny and make sure it is cold.Peeling the Chickpeas
Whether using canned or dry chickpeas, peeling the skins is recommended to achieve a smoother, creamier hummus. But, if you really can't be bothered, the difference will not be that dramatic, just make sure you blend really well.Seasoning
Add all ingredients to the chickpeas incrementally as you blend to achieve the right flavour and consistency. You can always add more seasoning and liquid, you can't take it away.Nutrition
Serving: 1g | Calories: 333kcal | Carbohydrates: 28g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Sodium: 285mg | Fiber: 8g | Sugar: 5g