How to make hummus, that’s easy and simple to whip up. The best hummus made from scratch is always the best. This hummus recipe gives you a super smooth one, especially when you follow the tips given. I have produced a video recipe, which will hopefully be helpful. The you tube video is below the recipe. Even though the ingredients are very few, with chickpeas and tahini the taste of hummus is one which is not only vegan but thoroughly delicious.
The only thing that is tricky about hummus is when people ask me where does hummus originate from. Probably the best answer I have heard, is from someone called Oren Rosenfeld. He stated “Hummus is a Middle Eastern food, claimed by all and owned by none…”
This diplomatic response, is the one I go with. I have eaten different versions of hummus in various countries. I have had it in many places but each country will tell you that it started with them. From Lebabanon, Greece, Turkey, Israel, Palestine, Egypt through to India, all claim they brought it into existence.
“Hummus” means chickpea in Arabic, so I think we can safely assume that it is middle eastern origin. The other thing that many cannot agree on, is the actual correct recipe ingredients. If I hear any more comments like “It should not have that in it ….” or “why is it missing this…” my head will explode. So just as much as nobody can agree as to where it originates from, they cannot universally agree with what is in it either!
So with that information, this is my take on hummus. This is a hummus recipe which I have enjoyed making for years. It is probably one of my favourite vegan dishes too. There is nothing more that I like than sitting with a bowl of hummus, dipping cut veggies or warmed pitta bread into it. I also love toasted bread, with a layer of mashed avocado, some hummus and a good drizzle of olive oil.
Hummus is easy to make too. This step by step recipe, is simple to follow and it is quick to make. In fact it is so quick, you will wonder why you ever decided to buy shop bought.
How to make hummus ingredients
- 1 Can of chickpeas, rinsed and drained (Or use dried and follow the overnight soaking and cooking instructions.)
- 1 Lemon juiced
- 75g Tahini paste
- 2 Crushed garlic cloves
- 1/2 tsp of Salt
- 1/4 tsp Cayenne pepper Or Sumac (optional)
- 2 tbsp of good quality extra virgin olive oil
- Boiling Water (1 tablespoon or so)
how to make hummus method
The best smooth hummus is achieved through the chickpeas. Whether you use canned chickpeas or the dried, soaked and cooked method, they each have skins on them. My video shows this, and how to get rid of them. The skins are not bad, it is just that they make the hummus more grainy if you leave them on. To get rid of the skins, place the chickpeas in a pan or bowl, then cover them with boiling water and a teaspoon of bicarbonate of soda. If you leave them for 10-15 minutes, the skins start to come off.
You then drain the chickpeas and rub them slightly to remove the skins. Again, the video helps with this.
Then you need to put the chickpeas and the garlic into a food processor and blend until it resembles a soft pulp that is similar to crunch peanut butter. A decent food processor is always a top bit of kitchen kit. I have tested loads, and the one I recommend is below the recipe.
Then add the tahini (stir your jar properly so that the oil and tahini is mixed before measuring) as well as the lemon juice, salt and 1 tablespoon of the olive oil. Then blend well. You may need to stop and start a couple of times to remove the mixture from the sides. You may also need a tablespoon or two of boiling water, until you get the consistency you like. Don’t put too much in, just add a little water at a time, inbetween blending.
Turn it into a dish, make a slight well in the middle, sprinkle over the cayenne (if using) and add a drizzle of olive oil. You can also decorate with some whole chickpeas on top and some parsley, if people do not like cayenne or sumac.
A good food processor is a kitchen essential. I would not like to be without it to be honest. I have had a few over the years, but none has lasted me and done me more proud than my Kitchenaid one. It is worth the extra money for the different capabilities it has. The one I use is below on the affiliate link.
Do you cook chickpeas for hummus?
Yes you do cook chickpeas for hummus. The canned ones are already cooked. Dried chickpeas have to be soaked for around 12 hours, then cooked for around 1.5 hrs.
Is hummus suitable for vegans?
This recipe for hummus is suitable for vegans. It has no dairy in it, but makes a tasty vegan dip that everyone can enjoy!
What are the ingredients for hummus?
The ingredients for hummus varies from country to country. However, chickpeas and tahini features in most if not all of the recipes! This recipe has chickpeas, tahini, garlic, salt, lemon and olive oil, with the option for some additional extras.