Creamy Homemade Hummus

This isn't your average hummus recipe. It's not a case of chucking everything into a blender and after five minutes you're done, it's a labour of love if you want the perfect creamy homemade hummus.

We did a bit of research into traditional methods and ingredients for this one. We always liked to think that our five minute hummus was awesome, and we still make it when we're short of time, but the extra effort required for this specific recipe is well worth it – promise!

There are three secrets to creating this beautiful creamy homemade hummus:

1. Boil the chickpeas to get them nice and soft before blending
2. Lots of tahini
3. Allowing the garlic to sit and mellow in the lemon juice until fragrant

It's still going to take under 30 minutes to make your silky hummus. So if you can find that extra bit of time it's so worth it.

Great as a dip or on the side of a meal like our Moroccan roasted cauliflower.

Creamy Homemade Hummus

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• Author: Dan Saunders
• Prep Time: 5
• Cook Time: 20
• Total Time: 25 minutes
• Yield: 4 1x

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Description

Creamy homemade hummus is the perfect dip to have with tortilla chips, crudités or as part of a mezze or wrap. Hope you love it!

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Scale 1x2x3x

Ingredients

• 400g tin of chickpeas - drained and rinsed
• ½ tsp baking soda/bicarb of soda
• 1 large clove of garlic
• ½ tsp salt
• ¼ cup lemon juice
• ½ cup tahini
• 2-5 tbsp very cold water
• 1 tbsp olive oil
• ½ tsp ground cumin
• Pinch of paprika

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Instructions

1. Place the chickpeas in a small saucepan and add just enough water to cover them, stir in the baking soda and then bring to a boil.
2. Reduce to a simmer and cook for 20 minutes. Keep a close eye on it as the baking soda can make the water a lot more likely to bubble up, so you may need to turn the temperature down to keep it from boiling over.
3. While the chickpeas are cooking, put the garlic, salt and lemon juice in a food processor or blender and blitz until the garlic is finely chopped. Scrape any garlic that may be stuck to the sides back down into the lemon juice and leave it to mellow while the chickpeas cook.
4. Once the chickpeas are really soft and the skins are starting to fall off, drain and rinse with cool water.
5. Add the tahini to the food processor and blend for 30 seconds until it's nice and creamy, then add a couple of tablespoons of cold water (the colder the better) and blend again. If the mix is very thick, add another 1-3 tablespoons of water to the mix, one at a time, and blend until you end up with a creamy, smooth mix.
6. Now add the chickpeas, olive oil and cumin and blend until smooth. Again, scrape the mix from the sides down into the blender to make sure nothing gets missed, and blend again until everything is silky smooth.
7. Give it a taste and add a bit more salt, lemon juice or cumin depending on how you like your hummus. You can also add a bit more olive oil or cold water to get it even creamier if that's needed.
8. Serve it up in a bowl with a pinch of paprika on top and you're done!

• Category: Starters and sides
• Method: Blender
• Cuisine: Middle Eastern

Keywords: creamy homemade hummus, vegan hummus recipe

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