Best Ever Hummus
Life-changing hummus. Homous? Houmous? However, you personally spell it this is a recipe to try.
Servings: 4 servings
Ingredients
- 1 400g tin of chickpeas rinsed and drained (keep the liquid)
- 1/2 teaspoon baking soda
- 3/4 cup lemon juice from 1 ½ to 2 lemons, more to taste
- 1 clove garlic crushed
- 1/2 teaspoon Maldon salt to taste
- 1/2 cup tahini
- 2 tablespoons chickpea water 1 ice cube (might need 1 more tbsp water as needed)
- 1/2 teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- drizzle of olive oil sprinkle of paprika, a little chopped fresh parsley, for garnish
Instructions
- Place the chickpeas in a medium saucepan, cover with water and add the baking soda. Boil for 20 minutes. Drain and run cool water over them for about 30 seconds.
- In a food processor combine the lemon juice, garlic and salt. Blitz.
- Add the tahini to the food processor and blend until the mixture is thick and creamy. Add the ice cube. While running the food processor, drizzle in 2 tablespoons of chickpea water. Blend until ultra smooth.
- Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
- Taste and add more Maldon if necessary (it normally is)
- Scoop the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with crispy chickpeas, a drizzle of olive oil, a sprinkle of paprika and a little chopped parsley. Heaven!