Homemade Hummus

Hummus is a creamy Middle Eastern dip made primarily from chickpeas, tahini (sesame seed paste), olive oil, lemon juice and garlic. It’s smooth, nutty and tangy and makes a great snack for dipping crudités or with bread, serving with a salad or roasted vegetables, there are lots of options! The name comes from the Arabic word for chickpeas.

I am keen to share a recipe not just because of its nutritional benefits but because we are often misled by shop-bought hummus when it says made with olive oil as it often only contains a small percentage of olive oil and the rest if sunflower oil, which is less than healthy!

I find that when I follow recipes online the hummus comes out far too garlicky so I use a tiny bit of garlic powder instead of fresh cloves and adjust it as I go.

Recipe

Ingredients (serves 4–6)

1 tin/jar (400 g) chickpeas, drained and rinsed (or you can use dried chickpeas and soak and cook them yourself first)

3 tbsp tahini (I like to make my own which is really easy*)

3 tbsp fresh lemon juice

½ tsp garluc powder - add more to your taste

¼ cup ice-cold water (adjust for creaminess)

3 tbsp olive oil (plus extra for drizzling)

½ tsp ground cumin

Sea or rock salt, to taste

Paprika and parsley for garnish

Instructions

1. Optional step for extra smoothness: For canned chickpeas you can also boil them with 2 tbsp baking soda for 2-3 minutes, then rinse as this softens them further.

   
   

2. Blend the tahini and lemon juice. In a food processor, combine tahini and lemon juice first. Blend for 1-2 minutes until thick and creamy. This “whips” the tahini for a lighter texture.

   
   

3. Add chickpeas and garlic:powder then blend again until very smooth. Scrape down the sides as needed.

   
   

4. Pour ice-cold water gradually (1 tbsp at a time) while blending. This creates that fluffy, whipped texture.

   
   

5. Season and finish - add the olive oil, cumin and salt. Blend until ultra-smooth. Taste and adjust lemon juice, garlic powder or salt.

   
   

6. Serve - spoon the hummus into a shallow bowl, drizzle with olive oil and garnish with paprika and chopped parsley.

   
   

Pro Tips for Silky Smooth Hummus

• Cold water is key - it keeps the hummus light instead of dense.

• Tahini and lemon juice first for more fluffiness.

• A high-speed blender gives the best texture.

Nutritional Benefits

• High in protein and fibre which makes it good for satiety and digestion.

• Rich in healthy fats from the olive oil and tahini.

• Contains minerals like iron, magnesium and zinc.

• Low glycemic index so it helps regulate blood sugar.

Variations

• Add roasted red peppers

• Add beetroot for a lovely pink hummus with an earthy taste

• Add chilli or jalapeños to spice it up!

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*Making your own tahini...

You need a food processor or high-speed blender.

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Ingredients

• 1 cup (140g) hulled sesame seeds

• 2 to 4 tablespoons neutral-flavored oil, such as avocado, grapeseed or a light olive oil is fine

• Pinch of salt (to taste) 

  
  

Instructions

1. Toast the sesame seeds (optional but good for added flavour): Place the sesame seeds in a wide, dry saucepan over medium-low heat, stirring constantly for 3 to 5 minutes until they are fragrant and very lightly golden. Be careful not to burn them, or the tahini will taste bitter.

2. Cool the seeds: Transfer them to a plate or bowl to cool them down completely.

3. Whizz them up to a crumbly paste: Process with your blender or food processsor for about a minute until you get a crumbly paste.

4. Add the oil and blend until smooth: With the food processor or blender running, gradually add in 2 tablespoons of the oil. Continue to process for another 2 to 3 minutes, stopping occasionally to scrape down the sides of the bowl to ensure even blending. The mixture will progress from a thick paste to a smooth consistency that you can pour. Add more oil, one tablespoon at a time to your desired consistency.

5. Season and store: Add a pinch of salt to taste and process for a few more seconds to combine. Transfer the finished tahini to an airtight container. It can be stored in the fridge for up to a month. The oil may separate over time so just stir well before each use.