Why make them at home? Because
“ fresh hummus is a world away from the sour slurry, seasoned with preservatives, and solid enough to retile the bathroom with, sold under the name in many supermarkets”
Although you can buy hummus from almost every western supermarket in the planet, for the answer as to why make at home, we couldn’t agree more with above answer by Felicity Cloake in The Guardian.
Perhaps, hummus emerged as one of the most popular chickpeas dishes due to the very simplicity of it. All you need to add a bit of this middle eastern delight into your meal are some cooked chickpeas, 3/4 spoonful of tahini some lemon juice and a clove of garlic. Simplicity is at the heart of good hummus. Henceforth no fuss intended in our recipe with adding pesto, chilli sauce, peppers or sun-dried tomatoes. Only once you know the basics of good hummus making, you can set free your inner chef and do whatever you want with it.
Here is a recipe we found works best and yields great simple and creamy hummus.
Serves: 4-6 people
Prep time: 10 min if using cans & 2 hours if using the fresh chickpeas (soaked overnight)
Takes only 5 min in the blender.
250g dried chickpeas or 2 cans of 400g cooked chickpeas ( both of which will yield roughly the same quantity when cooked or drained)
1½ tsp bicarbonate of soda (if using dried chickpeas) 1 tsp for soaking and the rest for boiling
1/2 tsp bicarbonate for sautéing if using canned chickpeas.
5/6 tbsp of tahini
Juice of 1 lemon, or more to taste
2 cloves garlic minced, or according to taste
1 tsp of cumin
Salt to taste, we have used 1/2 tsp
Olive oil, Smoked Paprika & some coriander to top (optional)
Step 1: Prepare the chickpeas (i.e., soak, cook, skin & drain).
If using cans, drain them well then sauté them with 1 tsp of baking soda for about 4/5 min. Alkaline environment & frictions of baking powder sautéing weaken the pectic bonds in chickpeas skins, which easily come off when agitated during cold water rinsing and in return yields creamier hummus.
If making hummus from dried chickpeas (here is how you prepare them for the blender)
Put the chickpeas in a large bowl covered with twice the volume of cold water. Stir in 1 tsp of bicarbonate of soda and leave them to soak overnight. Once properly soaked, drain and rinsed, put them in the cooking pan with cold water and add 1/2 tsp bicarbonate of soda. Bring them to a boil, then turn down the heat and simmer gently until they're tender and almost falling apart. The timing can vary by hour based on the age and toughness of your chickpea batch (so keep checking after 1.5 hrs) we have simmered our chickpeas for 2.5 hours. While boiling, add more hot water if you need to. Once ready leave them to cool in the water, and then drain well, discard the pulps and skins, reserving some cooking liquids for adding into the mix later on.
Step 2: Blend
First into the blender should be tahini. Please do not simply spoon tahini out of a jar into the chickpeas. (Before you add the chickpeas) Add tahini to the blender with the minced garlic, salt & lemon juice.
Give it a whizz & at first due to some interesting chemistry tahini will harden up in the first phase of blending. Once tahini mix hardens up, add a bit of cold water and give it another whizz till the tahini softens up & evenly thins out. Doing it this way will result in a much creamier outcome.
Once the tahini evenly thins out, add the skinned and rinsed chickpeas into the food processor. Turn it on and while blending, gradually tip in enough cooking water to give a soft paste – it should just hold its shape, but not be claggy. Taste, and add more lemon juice, garlic or salt according to taste.
Step 3: Serve & Enjoy
Once properly blended, tip into a serving bowl, drizzle with olive oil and sprinkle with paprika and toppings of your choice.