Super creamy hummus without lumps! Do not look any further, we got you covered. You can start off with checking out our article about how to cook the chickpeas correctly. We will also advise you on how to make hummus with canned chickpeas.
You can also skip the part about peeling the chickpeas, but we would advise you not too. This is a really key stage to get a creamy hummus rather than one with small lumps in it. We’re all busy people and can understand if you don’t have time. We will leave it up to you to decide.
12- 24 hours to make if you cook your chickpeas. If you’re using canned then it will take 1 hour with cooking.
Serves 4 portions
Ingredients for hummus:
- 1 can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas peeled (see chickpea recipe)
- 60 ml fresh lemon juice (1 large lemon)
- 60 ml well-stirred tahini
- 1 clove of fresh garlic or 3 roasted
- 30 ml extra-virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste and extra for garnish
- 2 to 3 tablespoons (30 to 45 ml) water
- Dash of ground smoked paprika, for serving
- First, for canned chickpeas, please see our recipe on how to cook chickpeas. Only refer to the cooking and washing. The part of soaking overnight as this is only valid for the dried chickpeas.
- Second, add the lemon juice, tahini, garlic, cumin and olive oil to your food processor. NowBlend well until the texture changes into something quite solid and sticks to the sides of the processor (1 minute roughly).
- Now fold the mix back into the middle of the processor. Next, add half of your chickpeas and blend for a further 1 minute.
- After that fold all the ingredients into the middle of the processor and add the water along with the remaining chickpeas. Blend for 2 minutes. Add more water to make it more creamy and smooth if you wish.
- Remember, the longer you blend the hummus, generally, the smoother it will be. If you are using the hand blender with the food processor attachment, then we advise you blend for a further minute or two. Switch off the blender periodically to stop it overheating.
Drizzle some olive oil, sprinkle a little rock salt and smoked paprika along with some loose chickpeas and you will have some sexy hummus to go on your dinner table.
This is really delicious. And we serve it like the picture and the garnish suggestions. Typically we do not season it very well but we then add the salt to the top for a contrasting flavour and bite on the rock salt.
With this recipe too, you can add different seasonings, or sundried tomatoes to get something completely different.
Hummus world is now your oyster. Play and have fun with this recipe. Remember that it is not the tahini that will make this smooth, only peeling the chickpeas and additional water can do this for you.