Who Loves Hummus - we all love hummus
My hummus recipe is something very precious to me. It is one of my simple pleasures. All of my little family adore it and we are often found together, huddled around this little bowl, dipping, scooping, licking and loving the simple and powerful flavours of this gorgeous recipe.
It is nourishing and wholesome and packed with natural umami to give you that depth of satiety.The hummus-making process is simple yet transforamtive. It allows you to engage with cooking on a level of sensory stimulation, pleasure and creativity.
Peeling the chickpeas might seem a little unnecessary however it engages our hands and our mind and satisfies that need we have as humans for doing.I urge you to peel your chickpeas from a technical perspective but also from a mindful perspective. It also provides us with an opportunity to create a little space in our busy minds.
Welcome the deep meditative pleasure of peeling the chickpeas, of blitzing to a puree, of tasting and seasoning and being alive in the heart of our homes.Feeling the empowerment that comes as we create, improvise, share and engage in the sanity of the small task of making hummus can bring a simple balance to our day.
The key to great hummus by the way is the smoothness but also two essential ingredients. The tahini and the cumin. Trust me when I tell you with will be a little lack lustre without them, to say the least.
NOTE: If you don’t peel them, which is fine too just blitz them in the food processor for longer than you think. It will give you a much creamier texture and you won’t fill the grit of the skin.
- 1 tin chickpeas
- 2 tbsp light tahini
- 1 clove garlic
- 1/2 lemon (juice)
- pinch sea salt
- 4 tbsp ice cold water
- 4 tbsp vegetable oil
- To garnish
- Exra virign olive oil
- Plug in the food processor. Peel the garlic. Add the garlic and lemon juice to the food processor. Allow this to sit for a few minutes while you prepare the chickpeas.
- Drain the chickpeas and peel. Discard the skin. Keep back about 8/10 chickpeas.
- Add the chickpeas to the food processor. Add in the tahini and salt.
- Add in 3 tbsp of oil and water. Blitz, blitz, blitz. Blitz more.
- Taste. Adjust the flavour here. It will possibly need a little more lemon juice, another pinch of salt and even another tbsp of oil and water. Blitz more.
- Blitz for about 4-5 minutes in total to get a brilliantly smooth hummus.
- To serve, drizzle with extra virgin olive oil, a sprinkle of cumin and the remaining whole chickpeas.