Basic hummus recipe with roasted garlic, lemon and spices. A healthy and inexpensive crowd-pleasing dip!
I really love hummus. I think I have lost count of the number of times I’ve tried to make it myself and the hummus never seems to be smooth. I found a simple trick for getting ultra smooth hummus. All you have to do is squeeze the skins off the canned chickpeas (garbanzo). It’s a vital step in making seriously smooth hummus. The only downfall is it does take quite a bit of time but it’s worth going the extra mile to make the best hummus.
The second thing I changed about my hummus is I’ve used roasted garlic. It’s an underrated ingredient in savoury cooking and can transform any dish into something quite special. If you’d like to learn how to roast your own garlic I find this post helpful for tips. I’m not really a fan of the taste of raw garlic in hummus as I find it way too strong and overpowers other flavours whereas roasted garlic adds the right amount of flavour.
Tahini is also a super important ingredient to add to hummus. It’s a sesame seed paste commonly used in Middle Eastern cooking and recipes. I highly recommend it for authentic flavour and texture.
I make this hummus all the time and I always find it great to have a bowl aside in my fridge ready for snacking on. The hummus is great and it can be served with vegetable crudités, spread in tortilla wraps with chicken and salad or served as part of a mezze. My favourite way to eat it is with toasted pitta or crunchy pitta chips alongside tzaztiki (Greek cucumber dip).
After tasting this hummus my taste buds were transported back to Cyprus and the summer. It’s my favourite hummus recipe and is super easy and quick to prepare and hardly costs anything to make – which means this recipe is particularly great for those on a budget and for busy students like myself. 🙂
240g chickpeas (this is usually 400g/14 ounce can before draining)
1 lemon, juiced (approx. 2 tablespoons of juice)
2-4 cloves roasted garlic, adjust to taste
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
100ml tahini (sesame seed paste)
2 tablespoons extra virgin olive oil
Salt, to taste
1. Drain the chickpeas. Squeeze the chickpeas to release the skins – discard the skins.
2. Tip the chickpeas, lemon juice, cumin, paprika, tahini, oil along with a generous pinch of salt into a food processor. Process until smooth, add 4 tablespoons of water to loosen the hummus.
3. Adjust seasoning. Spread out into serving bowl or dish. Refrigerate until ready to serve.
Note: The hummus will keep for up to 1 week. But it is best eaten fresh. I leave my hummus in an airtight container in the refrigerator overnight before serving as this allows the flavours to develop. Before serving drizzle with a little olive oil and sprinkle with sesame seeds, freshly chopped parsley and spices like smoked paprika or zaatar.
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