… Is made in my kitchen. I have been making hummus for a long long time because I’m simply nuts about it. I’ve tried various recipes and experimented with many variations, but at the base of it all is this simple, classic, creamy tahini and garlic hummus. Truth is that whenever I make this simple, humble dish, there are no leftovers. When I make some all for myself to have as a meal in itself, I eat all the carrots in the house and also ‘nibble’ on a good piece of wholemeal sourdough bread. Or two. When I make it as a snack or entree to share with B. or dinner guests, it trumps all other appetizers on the table and the result is the same – it disappears. No matter the occasion or number of eaters, it is completely gone within minutes.
Chickpea is good for me. And probably for you too. It’s high in fiber, which is good for a healthy digestion, and has a low glycemic index. It’s also a good source of plant based protein and antioxidants.
This hummus recipe uses the basic ingredients and is absolutely addictive on its own. But if you have a bit of extra time you can pimp it up with caramelized onions, roasted garlic or roasted peppers. Keep it home made, peeps! It’s delicious.
- 120-130gr dry chickpea
- 4 TBSP tahini
- 4 TBSP lemon juice
- 6 TBSP good olive oil (I use extra virgin, cold pressed olive oil)
- 1 medium garlic glove
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- pinch sea salt
- To serve: more olive oil, paprika and fresh parsley
- Put chickpea in plenty of water and leave to soak overnight. Drain and rinse the next day.
- Cover with water again, turn up the heat and bring it to boil. Simmer for about 40-50 minutes or until chickpea is tender and fully cooked.
- Drain the chickpea and allow it to slightly cool (you want it warm, but not super hot).
- Add chickpea to blender with all the other ingredients and blitz until it gets creamy smooth. It only takes seconds but you might need to stop blending and scrape down the sides once or twice or use your tamper to push down the hummus into the blades.
And that’s all there is to making the perfect, smooth hummus. I’ve seen recipes out there recommending that you peel the skin of each and every chickpea to get perfectly smooth hummus. There might be some truth to that, but in all honesty I would not ever dare commit to such a time consuming task, when this works. It simply just works. It gets you silky smooth hummus, I promise.
It does indeed take a bit of time, but active cooking time that requires your hands on involvement is actually just five minutes. Oh, and you can easily double the ingredients in the recipe to make more if you want. I’d say make more!