Just when I thought I’d eaten enough hummus to keep me going for at least 10 years, I go and make it from scratch. When I was a student, I used to get drunk and make hummus and minted potatoes in the middle of the night, instead of staggering to KFC like everyone else. Although thinking back on it, perhaps KFC was the safer option – no one should operate a food processor after 4 white wine spritzers. What can I say, I’m a humous wielding maverick.
Anyway, much like my baked falafel recipe, the type of canned chickpeas you use is really important. I like the big fat juicy ones that Napolina do, most supermarket own brands are too bullet like. Use a food processor if you prefer a smoother texture and a hand blender for a more rough pâté. I’ve used a food processor on this occasion but I’ve made this recipe many times with a hand blender to save on washing up.
Although making hummus is easy, it can go pretty wrong pretty quickly if too much liquid is added, so make sure you have an emergency can of chickpeas spare. Adding an extra can of chickpeas can save any sloppy hummus disaster – of which, I have had several.
Makes 2 pots / Hands on time 10 mins / Total time 10 mins / V Vn Gf Df
2 cans chickpeas, I use Napolina
1 large or 2 regular sized garlic cloves, crushed
4 tbs Tahini
1 lemon, juiced lemon
salt & pepper
Extra virgin olive oil
Chopped parsley to serve
1. Drain and rinse the chickpeas before taking a small handful and putting them to one side for the garnish. Put the rest of the chickpeas in a food processor with the crushed garlic and blitz until combined and smooth.
2. Meanwhile, fill one of the chickpea cans half full with water and add 4 tbs of tahini. Mix until combined (it should look curdled but loose). Squeeze in the lemon juice, mix and pour half the can on top of the chickpeas. Blitz again.
3. Once the humous has come together it’s up to you how wet you want it so add a bit more of the tahini and lemon water if you want a more loose consistency – this is down to personal preference. If it’s too wet then drain your emergency can and add it to the mix and blitz again (trust me, it will help).
4. Season with half a teaspoon of salt and a good pinch or pepper and mix thoroughly with a spoon. Keep tasting and seasoning until you get it how you like it.
5. Scoop out into pots and top with the left over chickpeas. Sprinkle your chosen garnish and drizzle with extra virgin olive oil. Finish with a final dusting of salt and pepper. Keep in the fridge and consume within 5 days.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian Vn– Vegan Df– Dairy free. Gf – Gluten free