Hummus

Fightin’ talk… but shop bought hummus is gash.

We’re not wading into the hummus wars, but we do know the perfect hummus is worth fighting for.

We’ve been feuding with chickpeas for years searching for the perfect recipe – too coarse, too lemony, too tahini-y, not garlicky enuff, meh – to name a few disappointments.¹ But at last we’ve found the one.

This hummus is smooooooth, creamy, garlicky delicousness. 

We saw it on Tieghan’s Half Baked Harvest – which you should definitely check out for her next level nom creations. But not until you’ve tried this.

So. Yes. This recipe does require every chickpea to be peeled. Sound like a massive ball ache? Not with this nifty hack-of-life we recently heard.²

Peeling is the way to go peeps, trus.

25 mins | well easy

Ingredients

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500g tin/jar chickpeas – we prefer jarred these dayz

1 lemon, juice

2-3 cloves garlic, roughly chopped

1/3 cup tahini

1/3 cup olive oil

water

Method

To peel every chickpea, fill a bowl with warm water and chuck the drained chickpeas in. Rub them together with your finger tips and the skins come of really easily and float on the surface. Pour them out with the water and ta da – peeled chickpeas! Bung them in the processor and blitz to a coarse purée.

Squeeze the lemon juice into the chickpeas and pulse, add the garlic and tahini and pulse again til it’s pretty well mixed. Add the olive oil and blitz again. This is going to create a really dry mixture that might even ball up if you’ve got a good processor.

Then, gradually add a little bit of water at a time, blitzing in between each addition, until you have this creamy wonder.

Mo Fo.

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¹ We are in no way blaming the recipes for these failures, they were ours alone.

² Courtesy of Krista at Poppy Print Creates

Word on peeling chickpeas: It’s always been instinctive to me to peel the little buggers for hummus but I never have, or even uttered the urge, for fear of being labelled a closet… peeler. Truth is, I’ve had a strained relationship with the chickpea thus far, I could handle up to 10 in a tagine or such. But armed with a hack, and the knowledge it’s not abnormal to want to peel your chickpeas, me and the chickpea are going places.

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4 thoughts on “Hummus

Add yours

    1. It’s been a long time coming but I’m so happy I now know the secret to amazing, smooth home-made hummus. Cheers so much for liking and commenting, appreciated.

      Like

    1. Yep, me too! Red pepper hummus is a great idea, I’ll try making that next – there’s no stopping us at CBP now! Thanks so much for the comment and like, mucho appreciated!

      Liked by 1 person

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