Silky smooth and creamy hummus that you’ll fall in love with. Great as a breakfast, a snack or accompaniment to your lunch or dinner. Perfect inside a wrap, as a dip, tossed through pasta or noodles, or in your favourite nourish bowl!
- 1 cup + 2 tablespoons / 210g dried chickpeas *
- ½ teaspoon bicarb soda
- 1½ teaspoon salt
- ⅓ cup / 85g hulled tahini
- 2 cloves garlic, chopped
- ⅓ cup / 80ml fresh lemon juice
- ¼ teaspoon cumin powder (optional)
- In a bowl, add the dried chickpeas and 4 cups / 1 litre of water. Leave on your kitchen bench to soak overnight.
- Once the chickpeas have been rehydrated, drain the water they have been soaking in and add them to a medium saucepan with 5 cups / 1.25 litres of fresh water, with the bicarb soda and ½ teaspoon of the salt.
- Bring the chickpeas to a boil, then reduce to a simmer on medium heat and cook for 30-35 minutes until they’re super soft. To check, take one out, and if you can easily squeeze it between your fingers, they’re ready. (Please run the chickpea under cold water before trying this; otherwise, you may burn yourself). Most of the skins from the chickpeas will float to the top, and you can typically just collect them by scooping them from the top of the water. Rinse and repeat until you get most of the skins. Please don’t skip this step if you want creamy hummus!
- Add the drained chickpeas to your food processor* (leaving a couple of tablespoons aside for the topping) and blend until you get a smooth paste. This should take about a minute.
- If you find that your hummus is a little too thick, pour in cold water (around ¼ cup / 60ml) in one steady stream while the food processor is on. Add in the tahini, garlic, lemon juice, salt and cumin powder (if using). Blend on high for a few minutes, occasionally pausing to scrape down the sides.
- Transfer to a bowl and spread out with the back of a spoon creating small waves or a spiral. Top with the chickpeas you saved earlier, drizzle a generous amount of olive oil, sprinkle with some cumin powder and sumac.
Dried chickpeas: If you don’t have time or can’t find dried chickpeas, you can use canned chickpeas instead. (Just note that you won’t get the same results.) Add the drained chickpeas to a pot with 5 cups / 1.25 litres of water and ½ a teaspoon of bicarb soda. Bring to a boil and then reduce to a gentle simmer and cook for around 15-20 minutes until the chickpeas are super soft. From there, follow the rest of the instructions as per the recipe.
Food processor: If you don’t have a food processor, you can use a blender or a pestle. See the tips and tricks section above for more information.
Hummus is freezer friendly. Simply add it to an airtight container – leaving about an inch of space at the top as the hummus will expand as it freezes. It will be fine for around 2-3 months in your freezer. To defrost, pop it in your fridge overnight. You may get a thicker consistency and can fix that with stirring in a bit of cold water. You can also store it in the fridge for up to 5 days.
- Diet: Vegan