Everyone needs a great hummus recipe! Made with chickpeas, tahini (it ain’t hummus without tahini!), lemon, olive oil and garlic, it’s a great standby pantry dip for unexpected guests or midnight munchies. Creamy and smooth, it’s completely incomparable to the thick, sour store bought hummus.
This humble Middle Eastern staple has gone viral. If the local corner shop stocks just one type of dip, it’s probably hummus.
I openly admit that there are times when I’ll grab a tub of dip from the supermarket. There is a time and place for making everything from scratch. But for gatherings, keep the stress levels down by using some store bought things and some homemade things.
But put hummus on the “make” side of the list.
There really are some great dips at supermarkets nowadays. Hummus is not and never will be one of them. It’s too sour, it’s too thick, it lacks the signature creaminess of real hummus.
The first time you try homemade hummus will be a game changer. I absolutely swear to you.
And it’s so darn EASY.
I want to tell you that I always make hummus with dried chickpeas that I’ve soaked overnight and cooked unit tender but that would be bollocks. The truth is, hummus is the sort of thing I want to make right now and that means grabbing a can of chickpeas. At best, I’ll pressure cook the chickpeas – which means waiting one whole hour. But it’s better than waiting until tomorrow.
There’s only one thing that you may not have in your pantry right now but it’s available at all major supermarkets nowadays here in Australia – tahini.
Tahini is just sesame paste, and if you don’t use it, then it’s not hummus. I’m not saying it won’t be tasty, but it just won’t be hummus. It lasts for ages in the pantry, and it’s a great standby for all those Friday evenings when you the clock ticks over to 5 pm (4 pm?) and you’re ready to put your feet up with some nibbles and a glass of wine…. (I literally just described what I’ll be doing in 2 hours).
As for how and what to serve with hummus? Well, how about like THIS…. I mean, truly. If there was ever a way to get excited about eating loads and loads of veggies, this would be it!!! Thank you Bon Appetit, for the beautiful inspiration.
But of course, there’s always the option to stick with the classic – fresh or crispy baked pita crisps. I like to cut them up, spray with oil, sprinkle with salt and pepper and bake until crispy. If you want to get a bit fancy, try sprinkling with a bit of dukkah too (it’s a spice mix with seeds that’s sold at supermarkets nowadays).
I make the consistency of my hummus the way it is served in the Middle East which is much looser than the dip you buy in stores. The consistency is more like a very thick ketchup (it is thicker though, so more stays on when you dip bread into it). But it is much thinner than the store bought version.
In the Middle East, it is served spread out on a plate, then you use the back of a spoon to make swirls in it, drizzle over olive oil (which pools in the swirls). Then sprinkle over some reserved chickpeas and a pinch of paprika.
Oh, and my biggest tip is to serve it at room temperature! It makes such a difference, the flavour is better and it’s creamier.
We made it to the end of the week. It’s Friday. Go on. You deserve some end-of-week nibbles and wine!! – Nagi x
EVERYONE should know how to make a great hummus! I usually make this with canned chickpeas but see notes for using dried (stove or pressure cooker). Quick to make, and completely incomparable to store bought. Don’t skip the tahini – it’s a must for hummus. And see notes for EXTRA SMOOTH hummus tips! Recipe VIDEO below.
- 400 g / 15oz canned chickpeas, drained (reserve liquid and a few chickpeas for garnish) OR 160g / 1 cup dried chickpeas, cooked (Note 1)
- 1 medium garlic clove, minced
- 1/4 cup / 65 ml fresh lemon juice
- 1/4 cup / 65 ml tahini (sesame paste), mixed well before using (Note 2)
- 1/4 cup / 65 ml extra virgin olive oil
- Salt and pepper
- 2 – 3 tbsp liquid from the tinned chickpeas
Reserve 5 or so chickpeas for garnish.
Place remaining chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blitz until it becomes a paste.
Add salt and pepper – if using canned chickpeas, add salt gradually because the saltiness varies from brand to brand. Add reserved liquid from can. Blitz for a couple of minutes until pretty smooth – it won’t be 100% smooth.
Adjust lemon and salt to taste, adjust thickness with more liquid. It should be a soft dropping consistency, like ketchup.
To serve the traditional way: dollop a big scoop of hummus on a plate or shallow bowl. Use a spoon to spread it and make swirls on the surface. Top with reserved chickpeas, drizzle generously with more olive oil and sprinkle with paprika.
1. I make hummus most frequently using canned chickpeas because when I want it, I want it NOW!! I’ve found the best brand is Edgell’s – they make the smoothest hummus.
To use DRIED CHICKPEAS, use just a touch under 1 cup of dried chickpeas (160g / 5.5 oz) – once cooked it will be around 400g/14 oz (i.e. 1 can of chickpeas). STOVE: soak overnight in lots of water. Pick out anything that doesn’t look like chickpeas that floats to the surface. Place in a saucepan with 3 cups of water and simmer on medium for 40 – 50 minutes (depends on chickpea size) until they are very soft. Skim off any skin that floats to the surface. Reserve some cooking liquid to thin the dip as required, drain the rest and proceed with recipe.
PRESSURE COOKER: No soaking required, cover with 3 cups of water and cook 50 minutes on high. Some chickpeas may break because they are so soft – that’s totally fine, it means a smoother dip!
2. TAHINI is a sesame paste and is sold in all major supermarkets nowadays. Some brands have a tendency to separate quite easily so you end up with thick sludge at the bottom and oil / liquid on the surface. MIX WELL before use!
Other things to use Tahini for: more hummus, stir through yoghurt with garlic and squeeze of lemon + salt and pepper = quick fabulous dip or sauce or spread. Especially terrific with all things Middle Eastern (see all my recipes here).
3. EXTRA SMOOTH HUMMUS using canned chickpeas: I use Edgell’s chickpeas (I’m in Australia) which I find makes a great smooth hummus without using extra steps (pictured in post). But here’s my secret tip for making extra smooth hummus: place chickpeas and liquid straight from the can into a heatproof bowl, cover with going wrap and microwave on high for 3 minutes. Drain chickpeas then proceed with recipe while the chickpeas are hot. Make the dip looser than you want because hot chickpeas = softer dip which will firm up as it cools.
4. HOW TO SERVE HUMMUS: Traditionally with fresh pita bread. I like to cut it into bite size pieces, spray with oil and sprinkle with salt & pepper then bake until crisp. Pictured in the post, I’ve also sprinkled with dukkah. Also pictured in post is a Crudites platter with hummus – carrots (purple and orange), cucumbers, asparagus, baby lettuce, radish, cauliflower – inspired by this recipe from Bon Appetit.
5. STORING: Keep in an airtight container in the fridge for 3 days – no longer because this has fresh raw garlic in it which can only keep for 3 days max.
* Originally published May 2014. Updated with recipe video and tidying up the steps plus extra tip for how to make smoother hummus plus using dried chickpeas.
WATCH HOW TO MAKE IT
LIFE OF DOZER
He came to the hairdresser with me the other day when I went to get my usual upkeep done (I live in a very dog friendly neighbourhood)!. And he somehow managed to get a splotch of my black hair dye on his face.
That’s PERMANENT hair colouring….