There are lots of variations out there, but this is a simple no-fuss way of how to make the best hummus.
This version makes very tasty, moreish hummus, rather garlicky, with little salt and lots of lemon juice.
It’s very adaptable, and at the bottom I give alternatives – but to my mind they’re not quite as good as The Original.
I don’t blend it for too long because I like it quite coarse, but our teenagers prefer it smoother – closer to shop-bought.
If you want it ultra-smooth you can peel the chickpeas.
I mean… really!?
If you’ve nothing better to do than peel chickpeas, you need to get some hobbies.
As usual, I’ve made a one minute video.
Most ‘how to make hummus’ videos drag on a bit, with a load of waffle.
Waffles and hummus just don’t work, but whizziness does.
So here’s a whizz through how I make hummus.
Ingredients & method
As always, adjust to your own taste, but this is my favourite blend.
1 tin of drained chickpeas (keep the liquor to hand).
2 big spoons of tahini (darker tahini will have a stronger, roasted sesame taste).
Two bulbs of slightly crushed garlic – peeled (the skins usually just fall off if you crush them a bit).
Sprinkle of salt.
Juice of half a lemon, I often add more as I taste it as I love lemony hummus.
Dollop of olive oil.
Blend it as smooth as you like.
Add more lemon juice – it’s healthier than adding more salt
Add a bit of the liquor from the tin if the paste is too thick
Once the taste is right, whack it in a beautiful bowl, drizzle olive oil over it, and sprinkle with salt flakes, coarse black pepper, a few fresh herbs (thyme or parsley are my favourites) and paprika (Hungarian is better than Spanish, I find).
Garnish with a good looking sprig of whatever herb in the garden looks the nicest.
Eat with toasted pitta bread, and raw vegetables.
And maybe your favourite tipple.
If you prefer a blander taste, then remove the tahini – and you can even use butterbeans instead of chick peas.
It’s worth trying the grilled red pepper version, even if it’s just to know you prefer the original recipe. Grill some quartered red peppers, blackening the skin – remove the skin under cold water – and whack the roasted pepper flesh in the blender with all the other ingredients.
You can also do this with aubergine, if you really have to, but aubergine dip with garlic and lemon is a nicer way to use an aubergine.
Some people use baked or fried onion in their hummus too. But roasted and fried onion is just delicious on its own, why ruin it in hummus, or ruin hummus by putting onion in it, eh? (You know I’m right.)
Anyway, stop reading and go and make some hummus.
If you don’t have the ingredients, go and make some Tzatizki – see my Instagram post for details.