Recipes

Cooked It | How To Make A Bloody Good Hummus At Home

By Millie Lester - 27 Jun 2018

hummus-recipe


Whatever the weather, it’s perfect for hummus. Hummus is God’s gift to man. You can add it to anything, and unlike mayonnaise, it won’t strip years off your life. You can eat it with crackers, with carrots, or even turkish bread, or some fresh falafels. It’s like the little black dress of the condiment world. Fortunately, a good one is bloody easy to make, and we’ve tracked down the best way to do it.

Here’s how to make a legit good hummus at home.

Ingredients

  • 1 can of chickpeas or 1 1/2 cups of cooked chickpeas
  • 1/4 cup of fresh lemon juice (about 1 large lemon)
  • 1/4 cup of well-stirred tahini
  • 1 small garlic clove, minced
  • 2 tbsp of extra-virgin olive oil, plus more for serving
  • 1/2 tsp of ground cumin
  • Salt to taste
  • 2 or 3 tablespoons of water
  • Dash ground paprika, for serving

Method

  1. Pop down to the shops to grab the ingredients (and flip Chris’ hummus the bird in the refrigerator aisle).
  2. Head home and throw out all of that off vegetarian lasagne in the fridge that you promised yourself you’d take to work (but ultimately ditched for Mi Goreng without fail every day at 11:30am).
  3. In a food processor, combine the tahini and lemon juice for a hot minute, then give the sides a good scrape down before then zapping it for another 30 seconds. This second zap helps “whip” the tahini, making the hummus rich, thick and creamy.
  4. Next, add the olive oil, minced garlic, cumin, and a half teaspoon of salt to the whipped tahini and lemon juice. Give it a zap for 30 seconds in the food processor. Like before, scrape down the sides and bottom of the bowl again before giving it a zap for another 30 seconds (or until it’s looking well blended).
  5. Crack open the can of chickpeas, drain them and then run them under the tap quickly. Add half of these bad boys to the food processor and zap it for another hot minute.
  6. Scrape again, add the remaining chicky-peas and process for another couple of minutes until thick and quite smooth.
  7. Chances are at this point the hummus will be either too thick or riddled with tiny chunks of chickpea. To fix this, turn the food processor on and slowly add 2 to 3 tablespoons of water until you nail the perfect consistency.
  8. If you have a hankering for some extra flavour, add salt to taste and serve it with a drizzle of olive oil and dash of paprika and then grab a box of Savoys and dig in.

You can check out all of our other great recipes here.

Image credit: Isaac Smith

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