Preparing Really Creamy Hummus

Homemade hummus with thyme, olive oil. Middle Eastern traditional and authentic arab cuisine. Top view, flat lay, overhead
Image by Svitlana Tereshchenko, c/o www.123rf.com

Hummus is a velvety-smooth paste always made from chick peas and sesame seed paste which is often known as tahini. It is very straightforward to make. Makes a great sauce for all sorts of dishes especially as a dip for slices of carrot and cucumber. Try it too with pitta bread, olives and a salad to make a lunchtime meal. Why not try it with falafels?

The key step is to simmer canned chickpeas in water and some baking soda for just 20 minutes. The grainy skins are washed away when the beans are swished rapidly with water. We prefer a gently toasted and light-coloured tahini because anything darker produces slightly bitter tasting hummus. Make sure there is some garlic but don’t overdo it because that harshness in flavour overpowers the chickpea notes. It is helped by a combination of salt with lemon juice. It also helps to preserve that clean bright look for such a rich and creamy textured dish.

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Equipment:

Ingredients:

  • 400g, or as close to a 15-ounce can of chickpeas, rinsed and drained. Try to ensure all the skins are taken off.
  • a smidge of baking soda
  • 80ml extra virgin olive oil
  • 1-2 fat garlic cloves, peeled and crushed
  • 1/2 to 1 lemon, juiced then ½ zested. The rest is needed for seasoning.
  • 3 tbsp tahini
  • 1/4 tsp cumin powder (optional). Cumin produces a slightly more middle eastern flavour
  • 1/2 tbsp parsley (optional). Just something to consider offering a clean flavour.
  • mixed crudités and toasted pitta bread, to serve (optional)

Preparation:

  1. Thoroughly rinse the chickpeas in a colander under cold running water and drain. Remove as much of the skins as possible.

  2. Tip the chickpeas into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth.

  3. Add the garlic, lemon, baking soda, cumin (optional) and tahini along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky.

  4. Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil.

  5. Serve with crunchy crudités such as chopped up slices of carrot and celery, and toasted pitta bread, if you like.

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