Hummus is delicious served as part of a mezze feast or smeared into sandwiches, burgers, wraps or pitas. Using tinned chickpeas instead of soaked dry chickpeas makes this classic dip super creamy, and the addition of tahini adds depth of flavour with a distinct nuttiness. Adapt this basic recipe to make other flavours, like roasted red pepper, caramelised onion or harissa hummus.
How to make hummus from scratch
INGREDIENTS
- 1 x 410g tin chickpeas
- 3 tbsp tahini
- 1 garlic clove
- Juice of 1/2 lemon
- 2 tsp ground cumin
- 3 tbsp fresh flat-leaf parsley (optional)
- 3 tbsp olive oil
METHOD
RINSE and drain chickpeas; reserve the chickpea brine to make vegan meringues or vegan chocolate mousse. Place chickpeas into a blender or food processor.
ADD remaining ingredients to the blender with salt to taste. Blend to a smooth paste.
SLOWLY pour in the olive oil, keeping the motor running until the mixture is smooth and creamy. Taste and add more salt, lemon juice or tahini to taste.
SPOON the mixture into a shallow bowl. Drizzle with olive oil and garnish with a sprinkle of za’atar, ground cumin or whole chickpeas, if desired. Serve with crusty bread for dipping or spread into hot pita.
Check out these recipes to make the ultimate mezze platter with your homemade hummus:
Butterflied lamb with roasted aubergine and mint pesto
Butterflied leg of lamb with roasted aubergine and mint pesto
Zucchini baba ganoush with za’atar manakish
Zucchini baba ganoush with za’atar manakish
Marinated olives
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By Anna Montali
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
