Simple recipe for hummus – another recipe from Bread and Spread

hummus, chickpeas, garbanzo-4834772.jpg

Simple & Delicious Hummus

Jane Mason
Hummus is fantastic when spread on pita bread, raw vegetables or crackers. The main surprise that people have when they make their own hummus is just how easy it is AND you don't need olive oil – or any oil. Hummus is blended with tahini (healthy, ground up sesame seeds) – which you can buy at almost any supermarket – and maybe a little bit of water. Easy and delicious, this is sensational hummus.
To make the best, best hummus, do cook the chick peas yourself. Canned chickpeas of course will work in a pinch but they can be quite mushy and watery, making your hummus a little less flavourful than it could be.
Course Side Dish, Snack
Cuisine Mediterranean

Equipment

  • pressure cooker useful if you are cooking the chick peas yourself, food processor (not blender) also helpful.

Ingredients
  

  • 500 g Cooked chick peas drained. You will need about 250 g dry chick peas to get 500 g cooked chick peas – it's hard to be precise because they vary a lot.
  • 3 Big fat cloves of garlic, squashed with the flat of a knife.
  • 75 g Tahini
  • 100 g Lemon juice Juice of 2-3 lemons depending on how big and juicy they are
  • 1/2 tsp Whole cumin seeds
  • 1/2 tsp Dry chilli flakes
  • 1 tsp Salt You may want a bit more to taste
  • Pinch of paprika and slurp of olive oil to decorate

Instructions
 

  • If you are using dry chick peas, soak them over night and drain them.
  • Put them into a pot with plenty of water and bring the water to the boil. Turn it down and simmer them for at least 1 hour. In a pressure cooker, it can take 1/2 the amount of time.
  • When the chick peas are tender (not AT ALL chalky when you bite into one) drain them. Reserve a cup of the cooking water in case you need it (see below). If you are using canned, drain them, reserving the water in case you need it (see below).
  • Put the chickpeas into the food processor and add all of the other ingredients.
  • Turn it on and blend for as long as you like. Longer if you like it finer, less long if you like it coarser. If you are having trouble blending or if it is too thick, add water, a tablespoon at a time until it is the consistency that you like.
  • Pop it in an attractive bowl and put it in the fridge to think about itself (the flavour will improve) while you make your pita bread. Or just pop it into an attractive bowl and get ready to eat it.
  • Before eating, sprinkle with a bit of paprika and drizzle with a bit of olive oil.
Keyword Bread and Spread, Dip, Hummus

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