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My best Hummus recipe – with an added twist

Hummus is incredibly easy to make and the secret to making this super delicious spread is both the good quality ingredients and right proportions.

I was trying to perfect this recipe for a very long time. I adore hummus and as the shop-bought can be a bit of a hit and miss I was determined to be able to make my own.

This lush spread is my favourite breakfast and snack option. I like spreading it over a piece of bread and often top up with avocado or radishes. Super yummy! It is also 100% vegan and can be customised in many ways by adding extra ingredients.

Use good quality organic chickpeas. The best are dried, I would not recommend using canned version but if this is the only option then you would have to make sure those are very well rinsed.

I regularly make a big batch and keep it in the refrigerator but also give away to my friends as they all love it.

This recipe makes for around 8 to 10 individual portions so it is a decent batch. If you are worried this will be too much (Never too much in my opinion!) then for half the amount just cut all the ingredients in half (Simples :)). I, however, make two versions – plain lemon hummus and spicy sundried tomato one therefore this amount gives me a lot of freedom for manipulation.

Here is the promised twist. Once the lemon hummus is prepared, take away half and blend with 4 to 6 sun-dried tomato and some spice.

For the spice, you could either add some sriracha sauce or harrisa which goes really well with hummus. I found amazing Italian crashed chilli paste in Lidl and this works incredibly well – the crushed chillies provide wonderful heat as well as colour. But feel free to add your own favourite chillies or spice paste.

So without further ado here is the recipe:

Ingredients:

  • 250g of dried chickpeas
  • 3 to 4 tablespoons of extra virgin olive oil
  • One and a half lemons
  • One tablespoon of Tahini
  • One large clove of garlic
  • Olive oil
  • Salt and pepper to taste
  • Cold filtered water (in my case around 150 ml)
  • 4 to 5 sundried tomatoes
  • One teaspoon of crushed chilli paste

Quite a few recipes out there call for cumin, I don’t use it as I like it to be quite citrussy without any other additional flavours at first. This would be my base and it is also delicious just as it is. Then I half the lemon hummus and put one half aside and blend another half again with sundried tomatoes and chillies – all ingredients seem to be working in perfect harmony.

Magic of good ingredients.

Tahini – preferably get it from Middle Eastern or Balkan shop. Tahini is a sesame seed paste traditional to Middle Eastern and Mediterranean cuisine. Try to purchase the most authentic and organic possible.

Olive oil adds smoothness to the spread – the best here will be good quality extra virgin olive oil. 2 tablespoons will be enough and for perfect creamy consistency add cold filtered water.

Chickpeas or garbanzo beans are the star of the recipe. As mentioned earlier the dried organic version is the best. It’s crucial they are soaked for at least 4 hours – I soak mine overnight for the best result. Chickpeas are rich in fibre and protein as well as potassium, B vitamins, iron, magnesium, and selenium. Extremely good for you and super tasty. I use them in my cooking loads. Watch out for my upcoming falafel and chickpea Thai curry recipe.

Method:

Soak the chickpeas overnight. Cook in salted water for at least one hour, up to an hour and a half, until legumes are soft and can be squeezed between the fingers. Add to blender or food processor together with chopped garlic, tahini and squeezed lemon (make sure no lemon seeds sneak into the blender).

If your blender or food processor cannot blend this amount at once – do it in butches and spread the ingredients. Whilst blending add olive oil and cold water until the desired texture is achieved. Season with salt and pepper to taste.

The chickpeas as they blend become pretty dry therefore water allows the texture to be more ‘spreadable’ and olive oil adds smoothness and silkiness to the spread. You can make it as smooth or chunky as you like – I like mine slightly rustic thus I tend not to ‘kill’ it in the blender.

Then, once lemon hummus is ready – use the whole batch or half of it and blend again with sundried tomatoes and chilli paste or any other ingredients. And voila! Your homemade hummus is ready. Enjoy!

Other ways to add flavour

  • Red or green pesto
  • Roasted red peppers and chilli
  • Jalapeno and caramelised onions
  • Olives and sundried tomato

Enjoy and leave comments or questions below. Post the pictures of your creations and let me know if you like the recipe.

Bon Appetit!

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