The Creamiest Hummus (No Ice Need
Hummus is one of my favourite spreads to make from scratch. It’s not only incredibly delicious, it’s also a rich source of protein and healthy fats thanks to the chickpeas and tahini. Store-bought hummus simply never lives up to the homemade version and is often made with vegetable or sunflower oils, whereas this recipe contains no added oil in the hummus at all.
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Equipment
- 1 Food Processor, (I use Ninja 3-1 Food Processor & Blender)
Ingredients
Hummus
- 110 g dried chickpeas (or 1x 400g can, see Notes below)
- 1 tbsp salt (plus ¾ tsp)
- 1 tsp baking soda
- 2 garlic cloves
- 70 ml lemon juice
- 160 g tahini
Toppings
- 1 large garlic clove
- 2 tbsp lemon juice
- a few sprigs of parsley
- extra virgin olive oil (to finish)
- 1 pinch of paprika
Instructions
- Soak the chickpeas overnight with 1 tablespoon (14g) of the salt in around 1 litre of water.
- The next day, drain and rinse the chickpeas and add them to a saucepan with the baking soda and 1 litre of water. Bring to a boil, then reduce the heat, skim off any foam and simmer uncovered for 30 minutes, or until the chickpeas are just tender. Set aside 3 tablespoons of them in a bowl along with around 100ml of the cooking liquid and ¼ teaspoon of salt. We’ll use these as a garnish later. Continue cooking the remaining chickpeas for 25 minutes more or until they are completely soft and most of them have fallen apart. Drain well, but keep the cooking liquid.
- While the chickpeas are cooking, prepare the toppings: peel and finely grate or crush the garlic into a small bowl. Stir in the lemon juice and set aside until needed to infuse. Trim and discard the lower stems of the parsley, roughly chop the rest and refrigerate until needed.
- For the hummus, peel and finely grate or crush the garlic into a small bowl, stir in the lemon juice and leave to infuse for at least 10 minutes. While the chickpeas are still hot, tip them into a food processor. Strain the garlic-infused lemon juice into the food processor as well, squeezing out the juices with a spoon and discarding the leftover garlic (you can also add it, but it won’t blend smoothly). Then add the tahini and ½ teaspoon of salt and blend for 1–2 minutes until completely smooth. It should be creamy but thick enough that it holds a peak when stirred, so adjust the texture by either adding some of the cooking liquid (to soften it) or extra tahini (to thicken it).
- To serve, spread the hummus out on a plate, making a large well in the middle. Drain the reserved chickpeas and add them to the well, then drizzle with a generous amount of olive oil followed by the lemon and garlic mixture. Sprinkle the parsley over the chickpeas and add a pinch of paprika all over.
Video
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Notes
- To use canned chickpeas, drain and rinse them and set 2 tablespoons aside for later. Transfer the rest to a saucepan and cover generously with water. Add 1 teaspoon of baking soda, bring to a boil, then simmer until they are completely soft and begin to fall apart (see image above), for around 10-15 minutes. Now drain and continue with the recipe above.
- Storage: Refrigerate for 4-5 days.