There are a lot of hummus recipes out there, and to be fair, most of them are fundamentally the same and will produce a pretty good tasting hummus. I've explored a few methods and finally founded my own recipe which has just a few additional techniques that produce, what I deem to be, a pretty good interpretation of this fabulous accompaniment!
And did I mention mine is very healthy too!
- Ready in: 20 minutes
- Complexity: very easy
- 1 can of chickpeas*
- 2 cloves of garlic
- 2 large tbsp of Tahini (sesame paste - I use the hulled version but either is fine)
- 3-4 tbsp of vege or chicken stock
- Juice of 1 lemon
- Salt & Pepper
- Paprika (to garnish)
Drain chickpeas and give them a rinse under cold water. Over low-medium heat in a non-stick fry pan, cook the chickpeas and garlic until lightly browned (about five mins). I find by reducing the moisture from the chickpeas and cooking off the garlic first, you get a much nicer flavour and consistency!
Let the chickpeas and garlic cool, then tip into a large bowl or food processor. Add in tahini paste, lemon juice and 2 tbsp of stock. Use a stick blender (or blend using food processor) and mix until well blended. At this stage, you may need to add some additional stock until you get a smooth consistentcy, just make sure you don't make it too runny, although it will thicken a bit in the fridge.
Mix in a good sprinkle of salt and pepper (particularly if like me, you use the 'No Added Salt' variety of chickpeas), then cover and put in the fridge to chill. When ready to serve, bring it out and leave at room temperature for five minutes and dust with a sprinkle of paprika!