Hummus - The best homemade hummus I've made so far
- Fred and Butter
- Apr 14, 2020
- 3 min read
Updated: Apr 20, 2020
Recipe adapted from Food52's Zahav's Hummus Tehina
As lovely an idea as making homemade hummus is, it has never quite lived up to expectation and I've always fallen back to store bought hummus. However as I am currently consuming hummus with practically every meal and there appears to be a lack of hummus in stores around where I live, I have been driven back to finding the best homemade hummus recipe.
So here it is! At least, here is the best I've got so far!
Be warned, it is not a quick recipe, cutting corners will be severely hindering your quality of hummus.
Ingredients
1 cup Dried Chickpeas (yes dried, for some reason they end up working so much better than the tinned versions, but also yes, this does mean the recipe takes much longer) YOU WILL ONLY NEED 1 1/2 cups cooked chickpeas, but its nice to have the additional chickpeas to accompany the hummus.
1 tsp Baking Soda
4 Cloves of Garlic
1/3 cup Lemon Juice
1 1/2 tsp Sea Salt
2/3 cup Tahini (my preference is Light tahini, but use whatever takes your fancy or what you can get hold of)
1/4 cup cold water (fridge/ice cold if you can)
To serve:
Dash or two of Olive Oil
Pine Nuts
Za'atar (optional)
Cumin seeds (optional)
Method
Soak the dried chickpeas in cold/room temperature water overnight or until it looks like they are no longer increasing in size or soaking up any more of the water.
You then need to boil the chickpeas. For the hummus you will only require 1.5 cups pre-soaked chickpeas, so separate these out now and save the remaining chickpeas for another time. These remaining chickpeas will still need boiling before eating/using.
Tip the 1.5 cup chickpeas into a medium/large pot with the 1 tsp Baking Soda and pour water over the chickpeas until they are covered by a few inches of water.
Bring the water to the boil and then down to a simmer. You will need to keep and eye on the pot, ensuring that the water is always topped up and skimming any scum off the top of the water.
You will need to simmer for at least an hour, you want the chickpeas to super super tender, almost turning to mush as you touch them.
Drain the chickpeas in a colander and rinse until the water runs clear. Allow to cool a little.
Meanwhile prepare the lemon and garlic mixture. Skin the garlic cloves and add to your food processor with the lemon juice and sea salt. Whiz up the lemon, garlic and salt for 30 secs or until you have a coarse liquid. Allow this to sit for 10-15 minutes so that the flavours infuse.
Pour the lemon and garlic through a fine sieve and then return to the food processor.
Add the tahini to the lemon garlic mixture and pulse until you have a smooth but thick paste.
Add the water a few drops at a time until all the water is fully combined and you have a smooth paste.
Next spoon the chickpeas into the food processor. I only have a small food processor so tend to do this in 3 or 4 batches, pulsing until each batch is fully combined. You may also need to scrape down the sides of the food processor bowl and the bottom corners to make sure all is combined.
Give it a taste and add any more salt or lemon juice if you feel it needs it. If you want to add in any more garlic, I would suggest you add in grated garlic, so giving it a better chance to fully incorporate into the hummus.
Once you have incorporated all the chickpeas continue to process until you have the hummus at the texture you desire, i.e. keep processing if you like it silky smooth. However please note that the hummus will firm up a little when you place it in the fridge.
Pour the hummus into a bowl and either serve immediately or cover with cling film and place in the fridge for when you need.
If you are planning to serve it up fancily, give it a good stir, then drizzle a little olive oil over the top and sprinkle a few pine nuts, cumin seeds or even a dash of za'taar if you are feeling really jazzy.
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