Updated: Jul 10, 2021
Hummus is a staple in our house. I am it at least once a week. I love how I can incorporate it into all meals, snacks too. My kids love hummus. Great for dipping veggies into and spreading on toast too. Doesn't get better than that right?
My best advice for Hummus is to use soaked and boiled fresh chickpeas. Not the stuff that comes from a can. The cans contain too much water and will alter the texture of the hummus. The best thing is to soak the chickpeas in water overnight. Leave them covered on the counter overnight. They will be ready to use after 10 hours. Also removing the skins from the chickpeas creates a smoother hummus. This is easily achieved by placing the chickpeas in warm water and just carefully rubbing them. The skins will begin to pull away from the chickpeas.
Preparation Time 20 minutes plus the boiling of the chickpeas
Yields 2 cups Hummus
1 1/2 cups / 250 grams chickpeas - Boiled and skins removed
1/4 cup / 60 ml fresh lemon juice
1/4 cup / 60 ml tahini- well stirred
1 large garlic clove- minced
2 Tablespoons olive oil- plus more for serving
Salt and pepper- to taste
2-3 tablespoons water- as per the texture of the hummus
A dash of paprika- to serve (optional)
Roasted chickpeas- to serve (optional)
Combine the tahini and lemon juice in the food processor for one minute. Scrape down the sides and blend again.
Add the oil, garlic and 1/2 teaspoon salt. Process for 30 seconds. Scrape down and blend again for 30 seconds.
Add half the chickpeas. Blend for 1 minute.
Scrape down and add the remaining chickpeas. Blend on high for 1 minute. If it is too thick add 2-3 Tablespoons cold water.
Adjust the salt and pepper, as per your tastes.
Pour into a bowl. Top with a drizzle of olive oil and a dash of paprika. I also topped mine off with some roasted chickpeas (you can just roast a handful in the oven while you make the hummus)