I have a love affair with hummus. Hummus understands my needs and makes me happy whenever we meet. I will never forget that gorgeous plate of hummus on a cold, wintry evening by the banks of the River Thames 🙂 Ah sweet memories……
Hummus is a Middle Eastern dip or spread that is usually served with a side of pitta bread. I like to have mine on crackers or carrot sticks. One very unusual suggestion is to spread it on tomato slices. The juice from the tomatoes and that meaty umami flavour perfectly compliments the thick creamy garlicky hummus, a marriage of wonderful flavours and textures in your mouths 🙂
Making hummus requires little technical skill, all you need is a good recipe and a little patience. If you are fortunate enough to own a food processor, then making hummus is a walk in the park! If you don’t own one, I highly recommend you borrow one from a friend to make a batch, it is definitely worth the effort. Heck, organise a hummus making afternoon at your friend’s and you can easily repay the favor by bestowing them with the fruits of your labour at the end of it all. They’ll love it!
Makes approx 720 g of hummus (this is quite a lot, so adjust accordingly to your needs)
270g dried chickpeas (soaked for 6 hours and boiled til tender)
2 large garlic cloves
1.5 teaspoon cumin powder
1/3 cup lemon juice
1 pinch chilli pepper flakes
4 tablespoons olive oil
1 tsp salt
1.5 tbsp tahini (dry roasted sesame seeds blended in olive oil, I made mine at home)
Once your chickpeas are tender, turn off the heat and replace the cooking water with cold water. Do this a few times under the tap until chickpeas are cool enough to handle. Remove the skins by gently pressing on the peas between 2 fingers. Some people like to rub the peas between palms but I find that a bit messy. Removing the skin is important to give it a creamier texture once blended.
Put all of the ingredients into the food processor and blend until smooth. You will have to scrape the sides down and and re-blend a few times just to make sure you get every chunk of chickpea through the blades. At this point, you can taste your hummus and adjust the flavors/texture/intensity of flavour to your preference. Below is a guide on what you can alter to customize your hummus to your optimum 🙂
Water : Add bit by bit if you find your hummus too dense and dry. Do not add too much at once as it will quickly loosen your paste and hummus that is too light is looses it’s magic that is luxuriousness.
Chickpeas : Add in more peas if you find the other flavors too empowering. Flavors such as garlic, cumin, lemon and tahini can sometimes come across too strongly so if you think your hummus needs toning down, throw in more chickpeas.
Olive oil : Put in a little splash more if you find your hummus is lacking a smoothness (do not confuse this with grittiness due to underprocessing of peas) and you feel the flavors of the seasonings are not harmonizing with the chickpea flavors. I try and avoid using too much oil so although this is a good way to ‘fix’ problems in your hummus, I tend to remedy it using water and more/less peas.
Lastly, keep hummus refrigerated. Mine kept well for up to 6 days. I am surprised it even lasted uneaten for that long!
This recipe was put together after much experimenting. It is what I find to be the best flavor and texture combination for my preference. Feel free to drop me questions in the comment section should you require any help in making your delicious version of hummus 🙂 happy blending!