I know this is just a simple hummus recipe, but sometimes simple is what you need. Nothing extravagant, just pure and original hummus.
Although I didn’t really like hummus as a child, or teenager for that matter, hummus now has a fond place in my stomach, I mean heart. I tend to have a tablespoon of it almost every day as an incentive to eat a carrot. Sounds strange, I know, but whenever I just have a plain old carrot, there is always something better to eat. Pair it with a little tub of hummus though, and I’m crunching away, annoying everyone else around.
As I have been getting pretty into hummus, and therefore buying it more often, I finally got fed up of splashing out for these expensive pots when I’d heard that it was so easy to make at home! I was looking to see if there was a special trick to making hummus when I came across this blog, who swear by blending the tahini and lemon juice first to make a lovely creamy whipped texture, before adding the chickpeas and such. I tried it, and loved it!
Many of you will also have probably heard that removing the skin from chickpeas before blending will give it a smoother texture. I’ve tried both ways, and yes, it is smoother when the skin is removed, but it took me an extra 10 – 15 minutes to do it this way. Personally, I don’t think it is worth it as the hummus still tastes great un-shelled, and this way you’re not stood round giving yourself RSI like you’re in a chickpea factory. Anyway, isn’t it meant to be quick and easy to make your own hummus? Yes, it is, so no shelling here!
This is a pretty robust recipe for the classic hummus, and now I’m excited to start playing around with it to make a different type of hummus… maybe add some roasted red peppers, or switch up the chickpeas for black beans, beetroot or edamame. They all sound delicious, it is a shame I can’t make them all at once!
Note: Carrots not necessary! Liam likes this hummus in a wrap – hummus, spinach, feta and avocado. Yum!
Oh, another note: Don’t burn out your food processor with all the blending!
You will need:
1 can (400g) chickpeas, drained and rinsed
1/4 cup (60ml) fresh lemon juice (1-2 lemons)
1/4 cup (60ml) tahini
1 garlic clovee, minced
2 tbsp olive oil
1/2 tsp sea salt
1/2 tsp ground cumin
2 – 3 tbsp water
Add the tahini and lemon juice to the food processor and blend for about 1 minute. You will need to stop and scrape the sides down half way through. You should get a lovely smooth whipped texture.
Next, add the garlic, olive oil, sea salt and ground cumin. Whiz away again! after about 30 seconds, scrape the sides down and repeat.
Now add half the chickpeas and blend for about 1 minute, until they are all combined, scraping halfway through again.
Add the remaining half of the chickpeas and repeat. Blend until quite smooth. This mixture will be quite thick, so add the water, 1 tbsp at a time, until you reach the right consistency. I added 2 tbsp to mine. Whizz it all up again to make sure there are no sneaky chickpeas that evaded the blades.
Stay happy, and get crunching! (On carrots.)