One day last week I made home-made hummus. So what? I know you’re thinking. There wasn’t a motive behind it. I was at the supermarket and saw the pre-packaged stuff and suddenly felt like making some. I Googled “hummus recipe” and came across a Guardian article with a whole thesis on how to make the best hummus. It was really long winded. Involving soaking chickpeas in bicarbonate of soda and boiling them and all sorts. Nevertheless I got home and put my chickpeas to soak in some bicarb for a few hours. I noticed afterwards that the recipe said to soak them for 24 hours – then boil chickpeas for four hours!
F*** that I thought – I didn’t recall hummus being so laborious. There must be easier methods. Again I Googled “hummus recipe” and noticed the first link which was a BBC URL. The recipe said it was for “quick hummus”. This was far more digestible (‘scuse me pun).
I simply needed to blend everything together and then adjust to taste. That sounded much more like my thing. So that is what I did.
I was amazed at how fantastic it tasted. Never again will I buy the supermarket stuff. This was even better than Hummus Bros. on Wardour Street, Soho, which I refuse to visit because I visited just once when they first opened and the hummus in my opinion was tasteless and lacked the garlicky taste I was hankering for. I don’t give second chances (certainly not at my own expense)
So there you have it. Home made hummus takes less than half an hour to make. Is a real party piece and tastes 10 times better than the supermarket stuff.
- One 400g tin of chickpeas in water (will be about 200 or so grams drained)
- 2 tbsp lemon juice or more
- 3 garlic cloves, minced (don’t forget to remove the piths!)
- 1 tsp ground cumin
- 4 tbsp of tahini
- 4 tbsp water
- 2 tbsp extra virgin olive oil
- 1 tsp paprika
Drain chickpeas but reserve some of the water to loosen the mixture of hummus once you’ve made it. Into a hand processor add the chickpeas, three garlic cloves minced, 1tsp of ground cumin, half a juice of lemon and about four teaspoons of tahini plus salt to taste. Blend until chickpeas are all mashed and ingredients combined. Taste and add any of the previous ingredients according to taste.
Once made tip out onto a plate (or Tupperware if you’re storing) smooth the top with the back of a spoon, cover the top with a glug of extra virgin olive oil and sprinkle paprika. Should look amazing.
Eat with pitta, crackers or celery and carrot sticks. Yum.
Love FoodieClaire x