I have been testing and perfecting hummus recipes for quite a while now, for me, the texture is so important so I have been playing around with recipes and I have finally nailed it! This hummus is so velvety, light and creamy, just like you get in a restaurant. The secret tips? Cooking your own chickpeas and cold water. Check out the recipe to find out how!
Serves: 8-10 servings of hummus
Time: 10 minutes (12 hours if you include soaking and cooking the chickpeas)
2 cups well cooked chickpeas (150g/1 cup dry)
2 cloves garlic
Juice of 1 lemon
1/2 cup (75g) quality tahini
2-3 tbsp cold water
1/2 tsp salt
1 tsp ground cumin
2 tbsp olive oil
In a food processor, blend the lemon juice, garlic and salt until smooth.
Add the tahini and blend.
Add the cold water and blend until the tahini is light and creamy.
Add the olive oil and cumin and blend.
Add the cooked chickpeas and blend for a good 2 minutes until smooth and velvety. Add more cold water to reach your desired consistency and extra seasoning to taste.
Serve with a drizzle of olive oil, a sprinkle of paprika and some chopped coriander.
Store in an airtight container in the fridge for up to 1 week.
Note: to get the best hummus, use dried chickpeas. Soak them in water for 12 hours and then boil for 40min-1hr until they are puffy and the skins are falling off. Rinse well.