Making your own hummus is so easy. Plus it's so much cheaper and tastier than anything pre-made that you'll wonder why you ever bothered buying it! Once you have a basic recipe sorted, you can go on to make all sorts of wild and crazy combinations.
Preparation
Special thanks to Victoria Harley for the image: split-pin.co.uk
Cooking Instructions
- Remove the skin from your garlic cloves and put into a food processor. Give it a blitz so the garlic is chopped up
- Drain and wash your chickpeas and add to processor. Give it another whizz around
- Cut your lemon in half and squeeze out all the juice of one half
- Add the tahini, olive oil and a splash of water and blitz again (a bit longer this time to give everything a chance to mix)
- Scrape down the sides of the processor and give it another blitz
- Time for the consistency and flavour check! If the hummus looks too dry, you can add a little more water, oil or lemon juice (or a combination of all three). This is why the tasting part is important, as the lemon can overpower if too much is added. Blitz again
- Add salt and pepper to taste and keep processing/adding (water, oil, lemon juice or salt and pepper) until you’re happy with the desired consistency and taste
- Pour/spoon out your hummus into a bowl
- Serve immediately or leave in the fridge for an hour or two to let the flavours settle (the garlic becomes less strong with time)
Garlic tips: Some people dislike the taste of raw garlic. If this is you, here’s a little tip. Pop the cloves (skin on) into some water and allow to boil on the stove. Leave to simmer for about 20 minutes. Remove and peel (allow to cool a little first) and then add to the food processor. If you like the raw garlic taste but find it too strong initially, make your hummus a little in advance and leave to chill in the fridge. This allows the flavours to soften.
Variations: Now you have your basic hummus down, have fun by experimenting with flavours. You can add olives, roasted garlic, chilli, jalapeño, basil, artichokes, fresh herbs etc. (Add these after you’ve done your flavour check.) My two current flavour obsessions involve sundried tomatoes (which would go well with most of the above suggestions); I make a sundried tomato and liquid smoke version (mesquite flavour, a teaspoon or two, with about 4/5 sundried tomatoes thrown in), and a sundried tomato and caper version (about the same number of tomatoes as the liquid smoke version, with a tablespoon or two of capers – I love capers!). Making your own combos is one of the best things about making your own hummus. Serve with crunchy veg, tortilla chips, and alongside other dips like guacamole.
