Hey fellow foodies!
It's time we talked about hummus. Yes, that creamy, dreamy, totally addictive dip that we all secretly (or not so secretly) adore. I recently had a mini-crisis when I realized my blog was lacking a basic hummus recipe. A vegan food blog without hummus? It’s like a superhero without a cape! So, I did the only sensible thing: I dove headfirst into a chickpea frenzy!
Now, you might be thinking, 'Peel chickpeas? Is that really necessary?' And the answer is, maybe not necessary but...oh so worth it! Peeling chickpeas is my little secret to the smoothest, most velvety hummus you've ever tasted. It’s like giving those little guys a spa treatment before they become the star of the dip. Trust me, put on some tunes, maybe chat with your cat and get peeling. It's surprisingly therapeutic.
Some people are all about the baking soda when cooking chickpeas for hummus, but I'm all about that glorious, golden liquid that is left behind - aquafaba! It's like liquid gold for your hummus, making it wonderfully smooth without needing tons of extra oil. Plus, it feels so good to reduce waste, right?
Ready to make some Hummus Magic? Here's the lowdown:
Prep time: 35 minutes Cook time: 75 minutes Serves: 4-6 hungry hummus fans
Ingredients:
For the Hummus:
- 250g dried chickpeas (or about 3 cups cooked) soaked overnight
- 4 tbsp lemon juice
- 1 tsp salt (or to taste)
- ½ tsp ground cumin
- 1-2 garlic cloves, pressed
- ⅓ cup hulled tahini
- Approx. ½ cup ice-cold chickpea cooking water (aquafaba)
For the Chili Oil:
- ½ cup olive oil (not extra virgin)
- 2-3 tbsp hot chili flakes
- ½ tsp salt (optional)
Instructions:
- Chickpea Prep: Drain your soaked chickpeas and put them in a large pot with fresh water. Bring to a boil, then simmer for 75-90 minutes, until super soft. You want them practically falling apart.
- Chili Oil Time: Gently heat the olive oil to 160°C (320°F). You should see the oil rippling, and a few chili flakes should sizzle gently. Take it off the heat and stir in the chili flakes and salt (if using). Let it cool. This chilli oil will be your hummus's best friend.
- Peel those Chickpeas (if you dare!): Rinse the cooked chickpeas in cold water. If you're going all-out for ultra-smooth hummus, rub them gently between your hands and slip off the skins. I am not going to lie, I sometimes skip this stage now...it's your hummus, you decide!
- Blend it!: Put the chickpeas in a food processor or an upright blender. If you're using a food processor, add the tahini, lemon juice, garlic, cumin, and most of the salt. Process while drizzling in the ice-cold aquafaba until it reaches the creamy consistency that you love. If you're using a blender, start with the aquafaba, then add the other ingredients gradually and blend, using the tamper to make sure it is all well combined. Add more aquafaba if needed until it’s perfectly smooth.
- Serve It Up! Dollop the hummus in a bowl, drizzle with that gorgeous chili oil, and serve with toasted bread, pita, olives, pickles, or whatever makes your taste buds happy. Store the rest in an airtight container in the fridge for about 3-4 days.
Nutrition Notes (per serving):
- Calories: 362
- Sugars: 3g
- Fats: 30g
- Saturates: 4g
- Proteins: 8g
- Carbs: 20g
And there you have it - the creamiest, dreamiest, most delicious homemade hummus that is actually good for you! Enjoy this bowl of goodness and let me know in the comments how you liked it!
Happy Dipping!