Hummus Recipe

I’ve searched long and hard to develop the perfect hummus recipe (or houmous recipe), the store bought ones aren’t great and even the restaurant versions can be a little bland. This hummus recipe is quick and easy to make (although you will need to soak the chickpeas overnight) and tastes amazing. It’s low in olive oil , and has fantastic citrus notes of lemon (and orange) and a great hint of cumin - for the perfect hummus recipe, look no further!

Prep Time: 30 mins (12hr rest time)

Cook Time: N.a.

Difficulty: Easy

Serves: 1 large pot

Ingredients

  • Chickpeas (Tinned) - 650g

  • Lemon Juice - 2 lemons

  • Orange Juice (or Blood Orange Juice) - 2 oranges

  • Tahini - 6 tablespoons

  • Garlic Paste - 2 teaspoons or 4 cloves

  • Ground Cumin - 4 teaspoons

  • Olive Oil - 2 tablespoons

  • Baking Soda - 2 teaspoons

  • Salt and Pepper

Method

Hummus Recipe Step One - The Long Soak

First step is to break down some of the chickpeas’ outer husks; this is where the baking soda comes in.

Sieve the chickpeas (some people reserve the chickpea water as it can be used as a thickener for other recipes), then rinse and place the chickpeas in a sealable container.

Cover the chickpeas in water and mix in the baking soda. Put in the fridge overnight (or for at least 8 hours) to allow the baking soda to do its magic.

 

Hummus Recipe Step Two - Bring it All Together

Once the chickpeas have sufficiently soaked, strain them and add to a blender (you may want to reserve a few for presentation or if you like some whole chickpeas in your hummus).

Add to the blender all your other ingredients: lemon juice, orange juice, tahini, garlic paste, cumin, and olive oil. Also add a little salt and pepper at this stage.

Blend together until you get to the consistency you like. Taste and add more seasoning if necessary.

Gently stir in the whole chickpeas if you’ve chosen to mix some whole ones through (again keeping some in reserve for presentation).

 

Hummus Recipe STEP Three - Hummus

Once you’ve got the hummus the way you want it, it’s time to fridge it (for at least an hour if you can).

Once cooled, for presentation I tend to scatter a few chickpeas on top with a drizzle of olive oil and sprinkle of pepper and cumin.

And that’s it - hope you enjoy!