So, I don’t know about you guys but historically I’ve had to deal with two irrefutable food facts all my adult life: 1. I love hummus 2. Every time I’ve tried to make it at home, it’s always tasted pretty dudd. I was about to give up but then, THEN, after a lot of research and taste testing, I’ve finally got a recipe that actually tastes good. Sure, it takes a little more work but then doesn’t everything great in life? If you need something to pair the hummus with to make an awesome meal, try these fail safe falafel balls. So easy and SO darn tasty. The recipe below yields the amount above…
What you need to make 1 batch:
1 cup of dried chickpeas – this is important and makes all the difference (tinned just won’t taste great)
2 cloves garlic
2 tsp bicarbonate of soda
1/2 cup cold water
1 teaspoon of salt
1 cup of good tahini
1/2 cup of squeezed lemon
1/2 tsp cumin
What you got to do:
The day before you want to eat it, soak the chickpeas in 1 tsp of baking soda (helps them soften) and cover with a few inches of water. Soak overnight…
An hour or two before you actually want to eat it (you’ll see why down below), drain the chickpeas and rinse properly. Place chickpeas in a pan, add the other teaspoon of baking soda, and add enough water to fully cover the chickpeas. Brink to the boil. There’ll be loads of scum – don’t worry. Reduce to a simmer and cook for about an hour – then they’ll be nice and tender and perfect. Drain all that scum off 🙂
Now for the fun part – put the garlic, lemon, salt, tahini and cumin in a food processor and whizz. Whilst the machine is running, pour the cold water through the funnel. Blend until super smooth. Now add your drained chickpeas and blend until creamy and EPIC.
Taste and add more salt / cumin / lemon – however you like it. It tastes much better when chilled so ideally place in the fridge now for 1/2 hours. Serve with pitta / falafel / all things delicious.
Enjoy (you will) xxx
P.S Vegan Choco Courgette Cake and Easiest Vegan Banana Loaf
This is amazing hummus! Doesn’t last long in our house! Soooo much better than shop bought.
Tastes amazing but mine was too runny…..going to try again but will add less water next time! Has anyone tried freezing it?
I usually freeze the cooked chick peas (without any liquid). Then when I want to make hummus, it’s super fast to thaw and blend with the rest of ingredients.
Looking forward to trying this recipe! Thanks for sharing!
Do you soak AND boil them or do one or the other based on when you plan on enjoying it?
Thank-you!
You should do some cooking videos.
???
At last plastic free hummus that tastes amazing! I halved the recipe, as I’m the only hummus lover in the family (madness I know!),and it’s hands down the best creamiest hummus I’ve ever tasted. I even managed to over cooked the chickpeas and it still tasted so good. Thank you!
I made this and it’s amazing. Has anyone ever tried freezing it?
ah so glad you liked it!!x
Just made this again and perusing the comments. Just about to reply to this one about freezing it when I realised it was a comment from myself! Doh!
In answer I froze some of the last batch and it was fine.
ha love this and thanks for confirming – to us all, and yourself 😉 x
Fab recipe! Just tried this for a bbq before the England match and so impressed. Thanks for sharing, no more houmous in a plastic container! X
ah yay! so glad you enjoyed it:)
Hi Emma,
Interesting recipe 🙂 Quick question. Do you mean boil in 2 tbsp of water? Doesn’t seem that much….? Or is that the secret?
Thanks,
Faye 🙂
Yeah I was stumped on the 2 tbsp too! I went with more 🙂