I’m well aware that probably every food blog has a recipe for hummus so yet another one might be slightly redundant. BUT I have to say that I’ve yet to find one that’s as good as this. Another one of my mother’s recipes that I grew up making, it’s incredibly easy and so simple. Ahead of her time in her love of hummus, this was a common snack for us in an era that predated the world’s current hummus obsession.
I’ve put this into the Kitchen Basics, a series that I’ll keep occasionally adding to as we go. Focusing on easy recipes that anyone should be able to handle, these easy recipes are heavily influenced by what I grew up making and eating as a child. My mother always believed that cooking is a life skill that everyone should learn, but more than that, it’s something she loved and she wanted to share that joy with us. Many of the kitchen basics are some of the first things mum would trust us to make either by ourselves or with minimal supervision. As such, all of them are items that should be approachable for anyone, no matter your skill or experience in the kitchen.
I’m aware that if you’re just transitioning to a vegan diet, gluten free diet, or especially both at the same time like us, your choices in supermarkets and restaurants are going to be more limited than you may be used to. So I’d like to encourage you to get comfortable in the kitchen and learn to cook from scratch. You’ll have greater variety in what you eat but more than that, it can be both healthier than pre-made foods and so much cheaper. As you get more comfortable in the kitchen you can adapt food to your taste meaning you’ll also enjoy it more.
This hummus is no different. My mother’s general guidance was along the lines of ‘taste it and see how much of this to add’ or ‘until it looks right’. I’m giving you what I do to make it look right to me and to me, it tastes even better than shop bought (at a fraction of the price!). However, once you get comfortable with this, I’d encourage you to follow her guidance, taste it and see. Add more or less of some items until you’ve found your perfect hummus.
- Makes: Serves 4 as a snack
Ingredients
For the Hummus:
- 310g Cooked Chickpeas, drained and rinsed
- 3 Garlic Cloves, peeled
- 2 Tbsp Lemon Juice
- 1/2 tsp Salt
- 2 Tbsp Tahini*
- 1 Tbsp Olive Oil
- 1 Tbsp Aquafaba**
- 1 tsp Sumac
- 1 tsp Ground Cumin
- 1/2 tsp Cayenne Pepper
Optional Toppings:
- Olive Oil
- Fresh Parsley, chopped
- Pomegranate Seeds
- Paprika
- Freshly Ground Black Pepper
Directions
Optional Step: If you want a really, really smooth hummus then skin the chickpeas first. It’s not hard and actually quite soothing. I like my hummus with some texture so this is a step I rarely bother with.
Seriously, this is so simple. Place all the ingredients into a food processor and blend until you’re happy with the texture. Scrape down the sides of the bowl as needed. If the hummus is too thick then add more aquafaba, a tablespoon at a time, until you reach the right texture. Taste and balance as needed, seasoning with more salt if bland, more lemon juice for more freshness, more cayenne if you like your hummus to have a bit of a kick. Place into a bowl and finish with your choice of toppings. I almost always swirl the hummus in it’s bowl and top with a touch of olive oil before anything else.
Placed into an airtight container, this should keep in the fridge for up to a week. But really, mine never lasts that long – it always disappears!
Notes
*Tahini has a tendency to separate in the jar. Mix it well before measuring out or you’ll end up with greasy hummus one day and dry hummus the next!
** I normally whip up a batch of hummus on days when I batch cook a load of chickpeas so aquafaba is always to hand. You can always use the aquafaba found in your tin of chickpeas or substitute with water if you can’t find any – it won’t have quite the same mouth feel but it’ll still work.
Allergy Notes; Hummus should be vegan, gluten free, soy free and nut free. However, if sesame seeds are an allergen for you then you can substitute peanut butter or sunbutter. I’m told you can even skip the nut butters entirely though you may need to play around to get the right texture without.
