Ultra Creamy Hummus
Ingredients
- 1 can chickpeas
- 1/2 tsp cumin
- Juice of 1 fresh lemon (2 to 3 tablespoons)
- 2 to 3 tbsp tahini
- 1 clove garlic, crushed
- 3/4 tsp salt
- A grind of fresh pepper
- Ice-cold water (up to 80ml)
- 1 tbsp extra virgin olive oil
- Optional toppings: a drizzle of olive oil, a pinch of paprika and fresh chopped herbs
Instructions
- Boil your chickpeas - drain your can of chickpeas and add them to a pan of boiling water. Boil for 20 minutes.
- Drain and cool the chickpeas - drain the chickpeas using a sieve and rinse under cold water to cool them down. The chickpeas should be very soft when squeezed between your fingers
- Blitz everything - add the chickpeas, garlic, cumin, lemon juice, tahini, olive oil and salt and pepper to a food processor. Begin blending and pour in the ice-cold water, a little at a time, until you have achieved the desired consistency.You may need to pause halfway through the blitzing process to scrape down the ingredients from the side of the bowl with a spatula.
- Taste - taste the hummus. Adjust the flavours as necessary by adding a little more lemon juice, tahini, salt or cumin. This is a very important step to great tasting hummus.
- Serve - using a spatula, scoop the hummus into a bowl and garnish with a drizzle with olive oil, fresh chopped herbs and a pinch of paprika or cumin. Enjoy!
Notes
Optional Alternative to Stages 1 and 2:
Peel the chickpeas - boil your chickpeas for just 5 minutes, then drain and rinse under cold water to cool them down. Peel them by popping them out of their skins one by one, or gently rubbing a few at a time in a clean tea towel. This process takes me about 10 minutes for one can of chickpeas.