There are two ways to make hummus. You can either throw everything into a blender, resulting in a sub-average hummus in five minutes or, you can show your hummus some tender, loving care.
The most time consuming part of this recipe is taking the shell off each individual chickpea – I timed it. It took me 27 minutes for one tin.
I was like all you speedy hummus makers in the beginning too but believe me, once you have tried it this way, you won’t go back. Oh, it also has no oil in the actual mix (we save the good stuff for drizzling and mopping up with warm bread), which also makes it a lot healthier than the supermarkets, as well as tastier!
1 can of drained chickpeas or 240g of soaked
1 heaped tbsp of tahini
1 garlic clove
½ tsp cumin
½ tsp smoked paprika
2 tsp of apple cider vinegar
2 x ice cubes
2 tbsp Olive Oil
- Drain your chickpeas (keep the liquid to use as a replacement for eggs in some vegan baking)
- Place the chickpeas in a pan with ½ tsp cumin and a good pinch of salt
- Fill the pan with enough boiling water to cover and simmer gently for 5 minutes
- Crush your garlic clove with the back of a knife, place in a small bowl and pour the apple cider vinegar over it. Set aside until ready to use (if you don’t have vinegar, use the juice of half a lemon)
- Drain the chickpeas over a measuring jug, so you can keep cooking liquid for later
- Once the chickpeas are cool enough to handle, remove the skins
- Add your de-shelled chickpeas to the blender (sometimes I save roughly 20 whole chickpeas, to add to the top of the hummus at the end), along with the tahini, garlic & cider vinegar, smoked paprika, 2 pinches of sea salt, 50ml of the cooking liquid and the two ice cubes – these will keep your hummus light and aerated
- Blend for 30 seconds, scrape down the sides with a spatula, then add in a touch more of your chickpea cooking liquid and blend again
- Continue this process until you reach the desired consistency and smoothness of your hummus
- Decant your hummus into a bowl, drizzle over olive oil, add the chickpeas if you saved some, and lightly sprinkle over a little smoked paprika