So, now that I think about it it seems kind of weird that I’ve never really gotten around to making hummus myself much. I wasn’t even sure how to spell it – houmous or hummus?
I tried making it once or twice a few years ago and just ended up with something which managed to be both dusty and oily at the same time. No mean feat.
Luckily, I spent last weekend with some good friends who shared their much-coveted hummus recipe with me for the blog. Thanks Jamie & Chloe!
Their recipe has a lovely freshness about it and a great texture. It is definitely better than supermarket hummus and well worth the bit of extra effort to do it yourself.
It is simple to make, doesn’t make a lot of mess and can probably be all wrapped up in 10 mins. Plus, you mainly need store-cupboard ingredients, so it’s a good one to have in reserve if you need a quick snack, or have people coming over.
To make it even easier to give it a go we’ve included a step-by-step photo guide.
This is for a single batch – it scales up well, though, if you need more – which will serve at least 4 people as a snack.
- 1 tin chickpeas
- 1 clove garlic (big)
- 1 Tsp sea salt
- 1.5 tablespoons tahini
- 5 tablespoons extra virgin olive oil
- Juice 1 lemon
- Splash of water
Before I go onto the method – a quick note about the ingredients. It’s really important to get good quality tahini – preferably from a Middle Eastern store or similar. My friends didn’t know the name of theirs as the only bit of writing we could read just said ‘Tahini’.
It is also important to use sea salt rather than regular salt as it has a milder flavour. Lastly, it will benefit the recipe if you use the best quality olive oil you have available.
Method with step-by-step photo guide
- Start by rinsing your chickpeas and shaking off the excess water. Pop them into a blender, or a deep jug if you’re using a stick blender.
- Next prepare your garlic by taking the clove and crushing/ chopping it lightly then putting the full teaspoon of coarse sea salt on top of it.
- Use the flat part of your knife blade to puree it. You simply press it down on the garlic and salt and try to smear them over the chopping board. Scoop it up into a heap and repeat till smooth. It takes about a minute or so.
- Add the garlic and all other ingredients to your blender – apart from the splash of water, this comes in later.
- Blend until it is quite smooth. I prefer my hummus to be a little grainy, rather than totally smooth, but this is just a preference. Note – it will be sticky now as you blend it. Don’t be tempted to add more oil. Instead add cold water, a little splash at a time, until you’ve reached the consistency you like. The splashes should be no bigger than a dessert spoon at a time.
- Serve – if you like, it is lovely garnished with pine nuts and a smidgen of smoked paprika.
I hope you enjoy this recipe as much as we did. Please note, we made this for 13 people, so if yours looks different to the pictures don’t be alarmed! Please also note, they were 13 very happy people after they ate this:
Thanks for reading, let me know how you get on and if you like Jamie & Chloe’s recipe!