How to make hummus

Mastering the art of making hummus allows you to enjoy it as a dip, on its own, or for a whole range of recipes, like this Spiced Eggplant, Chicken & Cauliflower Couscous Bowl, which pairs perfectly with hummus – the cherry on top! 

How to make hummus

Making hummus is a simple task and only requires five ingredients. The key component is chickpeas, conveniently packaged in cans. These are perfect for preparing in batches and will always come in handy in your pantry. However, you can always use fresh or dried chickpeas when preparing a chickpea recipe.

If you want to make hummus with dried chickpeas, then keep in mind that you will have to soak them for several hours — ideally overnight — so that they can be blended smoothly. On the other hand, fresh chickpeas will need to be removed from their pods before cooking. 

With both fresh or soaked chickpeas, boil them for a few minutes and drain. Then, run the chickpeas under cold water to cool them down. Now your chickpeas will be prepared and ready for any hummus recipe, just like canned chickpeas.

Basic hummus recipe

For making one can of hummus or 400 grams of prepared chickpeas, you will need to:

• Place about 60 ml of cold water and the chickpeas into a food processor (you can always add a little more water later if needed).
• Blend together into a thick paste for several minutes, ensuring all of the chickpeas are thoroughly broken down.
• Add the zest and juice of one lemon, plus three tablespoons of tahini.
• For a smoother finish, add one tablespoon of extra virgin oil to the mix (this is optional).
• Season to taste with salt and pepper.

Continue blending all the ingredients until they thoroughly combine. Then, your hummus is ready to serve. For a truly mouth-watering experience, try pairing it with a Middle Eastern Chicken & Homemade Hummus recipe for a delicious, satisfying meal.

Can you make hummus without tahini?

Tahini gives hummus a distinctive flavour, but if you don’t have it at home, you can always use a substitute ingredient. For instance, cashew butter is a popular alternative, as is peanut butter, but you will have to consider nut allergies with either of these two ingredients. You can also use Greek yoghurt, sesame oil or sunflower butter. Lastly, you can also attempt to make your own tahini. To do so, simply toast some sesame seeds on a frying pan or skillet without oil, then place them into a blender with a drizzle of olive oil and blend.

How to make beetroot hummus

For a beetroot hummus, add 250 grams of raw beetroot to your regular hummus ingredients and combine. For this beetroot recipe, you might want to add more lemon juice and a little garlic to balance the extra flavours and amount of hummus. 

Tips for making perfect hummus every time

• Making hummus with canned chickpeas will ensure a consistent texture and quantity in every batch you prepare.
• Before juicing a fresh lemon, grate the zest from it so that you’re adding the same amount of zest each time.
• Don’t double up on the amount of ingredients when making a larger amount of hummus. For consistency’s sake, make hummus in batches, using one can of chickpeas each. You can always combine multiple batches once you’ve prepared them.
• Since garlic can vary in size and intensity, try to stick to cloves of a medium-sized bulb each time.
• If you intend on seasoning your hummus with salt and pepper, then add the seasoning before combining the other ingredients, making sure it is evenly distributed.

FAQs

How to make hummus from scratch?

Combine one can, or 400 grams of soaked and blanched fresh chickpeas, with 60 ml of cold water. Use a food processor to blend these two ingredients into a thick paste. Next, add a peeled garlic clove, the juice and zest of one lemon, three tablespoons of tahini, and one tablespoon of olive oil. Blend once more until all the ingredients are thoroughly combined.

What is a substitute for tahini in hummus?

Cashew and peanut butter are widely used as tahini substitutes in hummus. You can also use sesame oil, sunflower butter and even Greek yoghurt, but these tend to be more detectable with a distinctive flavour.

Should chickpeas be cooked before making hummus?

If you are using fresh or dried chickpeas, you will need to soak them overnight before boiling them for several minutes. However, when making hummus from canned chickpeas, they will already be prepared and ready to use.