Hummus, oh how I love thee.
If you’ve ever been over to my place and I’ve served you hummus, firstly know that I love you and secondly, you now have my secret recipe so that you too can create this goodness!
Now, I know what some of you are thinking. Why spend the time making a simple dip, when you can just go to the supermarket and pick one up for $2.00.
Well, there is a HUGE difference in the taste of store vs homemade hummus. When you make it yourself, you have control over the flavour profile. Also, there is such a joy that comes being able to tell your friends you made it. Especially, if you’re not much of a cook.
I promise you, this recipe is so easy, anyone can make it! It’s made from a handful of fresh ingredients and is budget friendly. This homemade hummus is just the freshest and tastiest hummus you would have ever eaten. Once you give this recipe a try, you will never go back to store-bought again.
This hummus is so good, it turned my once hummus hating husband into a fan!
Have you ever experienced a hummus so light, smooth and fluffy that you thought you were eating air? I didn’t think so. You will once you try this recipe.
If you’re in pinch for time skip the roasting of the chickpeas and just use them straight out of the can once rinsed. If you have a little time up your sleeve, TRUST ME – you want to roast those little babies filled with bliss.
Hopefully this humble little dip will reside in your kitchen like it now resides in my heart. I make this weekly and eat it by the spoonful. I’m pretty OBSESSED.
The Health Benefits of Chickpeas
The humble little chickpea packs a healthy punch.
DID YOU KNOW:
1. Chickpeas are an inexpensive and convenient way to get add protein into your diet. In my opinion canned chickpeas are just as good as fresh chickpeas and are much easier on the budget too. If you’re looking to up your protein, chickpeas are the way to go!
2. They can help with digestion. Chickpeas are high in fibre, which increases the number of good bacteria in your gut and assists with the flow of waste through your digestive tract. The fibre they are loaded with is insoluble fibre. Insoluble fibre adds bulk to your stools and therefore assists with constipation.
3. They can help support blood sugar control – chickpeas are low GI and high in fibre and protein. These are all properties that can help keep you fuller for longer and support healthy blood sugar control. By controlling your blood sugar, you prevent energy spikes and crashes throughout the day.
So, if you love hummus too, you NEED to try this – I’m pretty sure it will change your life forever! As with any recipe, make sure you’re tasting and adjusting as you go along. You might want to add extra paprika, maybe a hint of chilli. Whatever your heart desires, do it!
Some Tips When Making Hummus
You’ll notice that the cook time is quite long. That’s because this recipe involves roasting the chickpeas. If you take this step out, this recipe can be made in under 5 minutes. You’ll skip step 2 of the recipe and move straight onto step 3. I make it both ways regularly, and both are super delicious.
You can also leave out the infusion step if you’re really in a pinch for time. I’ve also done this before, if I’ve had to make it right before guests arrive. It will still taste amazing.
The roasting of the chickpeas brings out a more nutty flavour. However, you may find that as you’re blending it up it’s not as smooth as you would like it. In this case, add some more of the chickpea liquid (aquafaba) or some warm water. Add it very slowly and in small quantities. That way you can keep control over the flavours as well. Remember you can always add in, but never take out.
Finally, taste as you go. The great thing about cooking and using a recipe is that it’s a great base. Use this recipe as a base and run with it. Add in extra garlic if you want to pack a punch of flavour, throw in a bit of fresh chilli to give it some bite. Tahini is sesame based, so why not sprinkle some sesame seeds over it when serving. The options are endless. Be creative and have some fun!
There are so many ways to enjoy hummus! Some of my favourite ways to serve it is with a platter full of fresh veggies like cucumber, carrots and celery. A nice big dollop in the middle of a nourish bowl or topped over roasted lamb with sides of sweet potato and carrots.
As a final tip, whenever serving hummus, add a nice swish run with your spoon. This adds a nice little home for some extra olive oils to sit in. Then top it off with a sprinkle of paprika and some fresh parsley. DELISH!
The BEST Hummus Ever
- 1 400g chickpeas canned, drained (save the liquid)
- 1/4 cup chickpea liquid
- 2 cloves garlic
- 2 tbsp tahini
- 1/4 tsp pink/sea salt
- 1 tsp ground cumin
- 2 tsp sweet paprika
- 1 lemon juiced
- 1/4 cup extra virgin olive oil
- fresh parsley for garnish
- Preheat oven to 180 C/350 F.
- Drain and dry chickpeas. Then place on a lined baking try and let roast for about 45 minutes, checking occasionally. They should be slightly darker in colour and have a soft texture when bitten into. Once ready, set aside to cool. Move on to Step 4.
- Alternatively, if not roasting – drain chickpeas, remembering to keep the liquid.
- In a food processor place garlic and pulse until chopped. Then add drained chickpeas plus the chickpea liquid and blend until smooth.
- Add in tahini and blend until well combined
- Place remaining ingredients into the food processor – lemon juice, cumin, paprika and olive oil. Blend until mixture in completely smooth and combined. Tasting and adjusting seasoning if required.
- Pour into an airtight container and place in the fridge. Let sit for about 10 minutes. This will allow the lemon to infuse the garlic as well as chill the hummus for that extra delishousness!
- Serve with an extra drizzle of EVOO, a sprinkle of paprika and fresh parsley. If you have any leftovers, they can be stored in an airtight container for up to 5 days.