This amazing hummus recipe yields the most luscious, creamy and exquisite hummus EVER! An enticing addition to any party table, delicious healthy snack or tempting side dish, this crazy good hummus recipe goes the extra mile for both taste and texture. It would also pair perfectly with bacon halloumi bites!
Ever made hummus and wondered why it doesn’t taste as flavourful as the stuff you can buy? Or get annoyed because yours is super lumpy and, no matter what you do, it just won’t get any smoother?!
By adding one surprising step to your hummus recipe, you can enjoy the smoothest hummus in all the land! Even smoother that shop bought – yes REALLY!
So what’s the trick? Boil the chickpeas with a little bicarbonate of soda. I know, sounds weird right? Hear me out – it makes perfect sense when you think about it. By boiling the chickpeas, they swell and soften. Let’s be honest – tinned chickpeas can be quite hard and undercooked at the best of times, so this is only a good thing! And what does the bicarb do? Well this helps to break down the chickpeas and pop off their outer skins. So what does all this mean? It means that they blend WAY smoother! Giving you the perfect hummus consistency.
At first glance, making hummus can seem simple, but there are a few things that can easily trip you up! Here’s some helpful tips so you can avoid any disappointing pitfalls…
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Here is what you will need to Make 1 Litre. (Easily halved or doubled.)
(For a printer friendly version, see the recipe card at the end of this post)
To Serve (Optional)
*Yes, these need to be large cloves. If you can’t get large, use 5 – 6 small ones instead. We want big flavour here!
**No need to open a new tin! Just reserve a few from the hummus ingredients before you boil them.
First, if you haven’t already, prepare your ingredients as follows…
Now we’re ready to make some hummus!
Place the rinsed chickpeas into a medium sized saucepan and add the bicarbonate of soda (1/2 tsp). Cover with cold water, at least 2″ more than the level of the chickpeas.
Then place the pan over a high heat and bring it to the boil…
Once the water is boiling, reduce the heat and allow to simmer, stirring occasionally, for around 15 – 20 minutes until the chickpeas look plump and most of the skins have come off.
Meanwhile, let’s make a start on the flavour!
Place the lemon juice into a food processor or nutribullet and add the minced garlic and salt (1 tsp). Give it a quick blitz then leave to one side while we wait for the chickpeas to finish simmering. This will also allow that harsh garlic flavour to mellow into a beautiful, well rounded, garlic flavour.
When the chickpeas have finished boiling, immediately drain the hot water and rinse in cold water to cool them right down…
Next, add the tahini (85g | 1/3 cup) to the lemon and garlic mixture and blitz until smooth.
Then add the chickpeas and cumin (1/2 – 1 tsp) and blitz until smooth and thick.
Finally, have a taste and add more lemon juice, cumin or salt as required. Then pour some into a serving dish and, for that finishing touch, drizzle with olive oil, dot a few reserved chickpeas on top then dust with a sprinkling of paprika and a parsley leaf or two.
And there you have it – the creamiest and most heavenly hummus you ever did see!
Store your hummus in an airtight container in the fridge and it will easily last for 7 – 10 days.
Rather make your own tahini than buy it at the shops? Here’s a great tahini recipe and it’s easier than you’d think too!
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This recipe is easily halved or doubled.
*If you can't get large cloves, use 5 - 6 small ones instead. We want big flavour!
**No need to open a new tin - just reserve a few from the hummus ingredients before you boil them.
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
As featured on Julia’s Simply Southern Meal Plan Monday #206
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