Hummus Recipe

Homemade hummus takes 5 minutes to make and tastes so much better than store-bought. It's creamy, healthy and the perfect appetizer or snack

📝 Ingredients

• 1 cup dried chickpeas OR 1 can (15oz / 430g) chickpeas
• 2 tablespoons tahini
• 1/2 medium lemon - juiced
• 1-2 garlic cloves
• 2 tablespoons extra virgin olive oil
• 1 ice cube or a splash of ice cold water
• Salt to taste
• Extra chickpeas
• Smoked paprika, red pepper flakes, cayenne pepper
• Drizzle of extra virgin olive oil
• Chopped parsley

👨‍🍳 Instructions

1. 1If using canned chickpeas, skip to step 4If using dried chickpeas, soak the chickpeas overnight in a bowl of water - ensure they are in a large bowl as they will double in size. The next day drain and rinse under water.
2. 2Boil the soaked chickpeas in a large pot of fresh water over medium heat. Once the water starts to boil, add 1 teaspoon of baking soda, keeping an eye as foam will appear on the top which you can remove and disregard with a spoon
3. 3Cook the chickpeas until very soft (approximately 20 minutes), then drain and rinse under cold water disregarding any loose skins that will appear in the water*Optional to peel the chickpeas - refer to instructions on how to peel chickpeas quickly above in post
4. 4Add canned or cooked chickpeas to a blender or food processor along with the tahini, lemon juice, garlic cloves, extra virgin olive oil, a good pinch of salt and blend until smoothTip - for an extra creamy hummus or if the texture is grainy, add 1 ice cube or a splash of ice cold water and blend again. You can also add 1-2 tablespoons of the aquafaba (liquid from the canned chickpeas)
5. 5Taste for seasoning and once ready to serve, pour the hummus in a bowl and using the back of a spoon, create a well or dipped design on the topGarnish with extra chickpeas, a sprinkle of paprika and a good drizzle of extra virgin olive oil. Serve your delicious homemade hummus alongside crispy pita chips and chopped veggie sticks and enjoy!