I am a late convert to hummus. The first time I had hummus, I must have been in my early 20’s. It have to say that it was one of those lightly flavoured Tesco ones – with red pepper or avocado or something similar. I remember splurging on a rather expensive tub of hummus from Marks and Spencer one day (it came in wonderful clay looking kinda jar!) and I was intrigued by the strong sesame-like flavour and it has converted me to hummus. Use it as a sandwich filler, eat with grilled lamb and pitta bread… choices are endless. I have never attempted to make my own before, but I was introduced to Tahini by my then-boyfriend but now-husband to Tahini. It was a small jar, and he made me a tahini dip with lemon juice and garlic – yummy!
On my recent trip to Kuala Lumpur, I wanted to make homemade hummus for my brother as hummus is one of his favourite foods. Tahini was hard to find (and expensive too!). I didn’t have a chance to, but with a chance purchase the other day (for another recipe) I decided that hummus is in the cards this hot summer.
You can use canned chickpeas, or prepared-from-scratch chickpeas. Soak the dried chickpeas in plenty of water with 1/2 tsp of baking soda, preferably overnight but I soaked mine for about 8 hours, and it turned out fine. Rinse the soaked chickpeas clean, and boil until soft.
I like garlic in my hummus, but I understand that garlic is an acquired taste. I use 1 small garlic clove here, but some people like theirs stronger, and some people less than what I use. Another trick to have that garlic taste without the pungency is to blanch the garlic cloves in some hot water – maybe the last few minutes of boiling the chickpeas works too.
- 1 can of cooked chickpeas, drained. Alternatively, 200g – 250g of cooked chickpeas if you are boiling them from dried.
- 60ml of tahini
- 1 small clove of garlic, chopped fine
- 2-3 tbsps of olive oil, plus a bit extra for serving
- Juice from 1 lemon, seeds removed
- a pinch of paprika
- 1/2 tsp of ground cumin
- 2-3 tbsps of water, as needed
- Salt and pepper to taste
- Chopped parsley to garnish
- In a food processor, pour the lemon juice and tahini, and whip them together until smooth. Scrape the sides of the food processor, and then whip again for a few more seconds until smooth.
- Add the garlic, 2 tbsps of olive oil and ground cumin. Mix again until smooth, and don’t forget to scrape the sides of the food processor again.
- Once the ‘base paste’ is ready, add the chickpeas, and mix until smooth.
- To make it a smoother consistency, add 1 tbsp of water between every ‘blitz’ until you get the right consistency.
- I like to add a bit more olive oil (the last tbsp) and season with salt and pepper, to taste.
- Serve, and garnish with a little parsley and olive oil.
- Eat with bread, nachos, pitta bread, pitta chips (as pictured), rice (don’t ask!), whatever that suits your fancy.