The Secrets to Homemade Hummus
July 10, 2012 § 1 Comment
When I purchased tahini recently I was worried I would never get through it all. Since then I have used tahini constantly and am a bit in love. And now I have the secrets to an actually good homemade hummus. This is a lemony, tasty hummus that you can make in 5 minutes and people are unreasonably impressed by. The most important things are: gently cooking your chickpeas, a good olive oil that isn’t too strongly-flavoured, and the good garlic, preferably Australian (but sometimes I think it’s Argentinian?).
You do need some kind of whizzing/blending device. Also, feel free to use dried chickpeas, soaked overnight. From my experience so far with this blog, however, I know you probably won’t.
Serve it up warm or cold.
Makes 1 bowl of dip, recipe doubles easily (hummus party!)
1 tin chickpeas, drained and rinsed
2 cloves garlic, roughly chopped
Juice from half a lemon
1 teaspoon salt
1/4 cup olive oil
1 tablespoon tahini
1/2 teaspoon ground black pepper
1/3 teaspoon ground cumin
paprika and parsley to garnish (optional)
Place chickpeas in a small saucepan and cover with cold water. Bring to a simmer on the stove and allow to simmer for about 1 minute.
While the chickpeas heat up, place all the other ingredients (except paprika/parsley) into the blender. Once chickpeas have simmered for a minute, put them into the blender also, with 2 tablespoons of the water they were cooking in.
The hummus should be pretty much perfect, but taste it to see if you’d prefer more of anything; salt, lemon, cumin, pepper. It will be quite hot, so let it cool a little (or completely) before serving. If it thickens as it cools, add a little water.
Serve with paprika or parsley on top, and an extra drizzle of olive oil.
Eat in the innumerable ways hummus can be consumed. I have to admit a liking for hummus with cheesy corn chips, a combination handed down to me from my oldest brother.