Rich, flavorful, creamy hummus
Servings: 20 servings
Calories: 85kcal
Ingredients
- 2 x 400g Cans of chickpeas - aka garbanzo beans (drained) (or 200g dried chickpeas cooked according to your packet's instructions)
- 150 g Tahini
- 1 Large lemon (juice only)
- 3-6 cloves Garlic (adjust to taste)
- 1 level teaspoon salt
- Cold water Use as needed
Instructions
- Process garlic (whole cloves, no need to peel) and lemon juice in a blender or food processor until well broken down. Check for large pieces and if needed process again until none remain. You’re aiming to really break the garlic down and expose it to the lemon juice – as this is the step that creates the flavour. This is an important step, chunks of garlic remaining at this stage will taint the finished hummus with a raw garlic flavour, so be persistent with the blending!
- Let the lemon juice and garlic mixture sit for at least fifteen minutes. If you smell it right after blending, then again fifteen minutes later, you will find the raw garlic aroma has changed and a new rich, tangy yet mellowed aroma has developed.
- Press the garlic and lemon juice through a sieve to collect the liquid (solids can be discarded). Place the liquid and the tahini in to a food processor with the salt and process. It will thicken, possibly turn in to a crumbly solid. Slowly drizzle in cold water as the processor is running until you form a smooth creamy mixture.
- Add the drained chickpeas and process to combine. Initially it will be quite thick and chunky. Slowly pour in water until the processor can run smoothly and let it work on the chickpeas, reducing them to a creamy texture. The longer you blend the smoother the hummus. Slowly add cold water as needed to achieve the consistency you want.
Notes
Lemon juice and garlic are down to taste, so adjust as needed.
Best served and eaten right away, but will keep well in the fridge for a few days. However, hummus will thicken after standing a while, so you may need to stir in a little more water later to retain the desired consistency.