6 Ingredients Hummus Picnic Recipes Spreads Uncategorized

How to Make Simple & Authentic Hummus

How to make a simple hummus the proper way!

You love it, we love it, almost everyone loves it, but how do you make authentic hummus?

In all honesty, most people buy ready-made hummus from the shops. It’s quick, tasty and pretty cheap – but by doing this you are missing out.

You can of course just use chickpeas straight from the tin, this works well but not as well as it can do. We believe the best way to make hummus is the traditional way boiling dried chickpeas. This saves cost, but also the final product is creamier.

Soaking before cooking and adding a pinch of baking soda to the chickpeas whilst they are boiling will help the cooking process and the breaking down of the chickpeas.

There is no need to add oil to this hummus recipe, although we add extra virgin olive oil on at the end as it adds an extra element of flavour, but you can do without if you prefer.

When we have eaten hummus in the middle east, it has almost always been served warm or room temparature. We think that this is the best way to serve hummus, but once again it’s your call.

Simple Authentic Hummus

How to Make Simple & Authentic Hummus How to make a simple hummus the proper way! You love it, we love it, almost everyone loves it, but how do you make authentic hummus? In all honesty, most people buy ready-made hummus from the shops. It’s quick, tasty and pretty cheap – but by doing this you are... Print This
Serves: 4
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 500g Dried Chickpeas
  • 1 tsp Baking Soda
  • 2 Garlic Cloves
  • 2 Tsp Salt
  • 300g Tahini
  • 1 Large Lemon
  • 1/2 Cup Cold Water
  • A Handful of Fresh Herbs (parsley or coriander are best)
  • Olive Oil for Drizzling

Instructions

  • Place the chickpeas in a bowl, cover with water and set aside for 12 hours. (The chickpeas will soak up the water so make sure you keep an eye on it and top it up if needed.)
  • Drain and rinse the chickpeas.
  • Place them in a saucepan with water and the baking soda, and put them onto simmer for 1 hour.
  • When ready, drain the water from the saucepan and gently rinse the chickpeas in boiling water to wash away the remaining baking soda.
  • Set some aside for the topping and add the rest to a processor (when hot) and process for a few minutes. They should be lovely and soft, so very easy to process.
  • Once they have become a paste, add the garlic, salt and lemon, and process again until they are all mixed in. 
  • Now set aside about 2 tbsp of tahini (for the topping) and add the rest to the mixture and process.
  • Gently add the 1/2 cup of water and process until everything is combined. This will make the hummus a much softer consistency. If you prefer it even softer then keep adding water a splash at a time until you get your prefered consistency.
  • Your hummus is ready to plate up. 
  • Place on a plate (one portion worth, don’t worry you can freeze the rest) and make a dip in the centre using the back of the spoon. Pour the rest of the tahini in the middle and add the chickpeas that you set aside on top. Drizzle with good olive oil, add some fresh herbs (traditionally parsley but some people like coriander) and sprinkle some smoked paprika on top.
  • With the remainder hummus, we recommend dividing it into portions, saving it in a Tupperware dish and placing in the freezer. 

 

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