My quest for Hummus 🧆
I really like making Hummus. It's more than the sum of it's parts.
Here's the process, that I've tested and used for a while:
Loosely based on this recipe from Ottolenghi
Ingredients
| Chickpeas (drained) | 240 g |
| Aquafaba (chickpea water) | 160 g |
| Lemon juiceJuice of 1 lemon | 45 g |
| Fine table salt | 1 tsp |
| Ground cumin | 0.50 tsp |
| Tahini | 1.50 tbsp |
| Garlic | 1 clove |
Hummus Recipe:
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Add all ingredients to a food processor or blender
If using dried chickpeas: soak overnight plenty of water with ¾ tsp bicarbonate of soda
Cook the chickpeas, as Ottolenghi reccomends: drain them well after soaking, then put them into a medium saucepan, for which you have a lid, with the ½ tsp bicarbonate of soda and enough water to cover by about 4cm. Bring to a simmer on a medium-high heat, skimming the scum from the surface as needed, then turn the heat down to medium-low, cover with the lid and simmer from anywhere between 30 and 50 minutes. This will differ greatly depending on your chickpeas, so check them at the 20-minute mark. Towards the last 15 minutes of cooking time, salt the water nicely and add the cumin. Cook your chickpeas until they are very soft.
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Process until smooth and combined.
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Feel free to adjust texture with addition of liquid (additional lemon juice, or aquaphaba)
Freshly blended hummus always looks looser — it thickens as it cools
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Adjust seasoning to taste with more salt, pepper, cumin or tahini
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Store and consume within 3-5 days
Great in wraps or pitta, mixed into salads, with carrot sticks, alongside meat, or simply on its own
For the smoothest presentation, spread the hummus in a wide, shallow bowl, drag a spoon to create a well, and drizzle with high‑quality olive oil. Finish with flaky salt, herbs, spices, or a spoon of warm chickpeas
The overall quality and taste of your end product is, not suprisingly, dependant on the chickpeas you choose (the taste of the pulse and the amount of 'chickpea' flavour in the aquaphaba).
After about 20-30 batches of the recipe, I've found that jarred chickpeas tend to offer the best combination of taste with ease of preperation.
'Queen chickpeas' sold by Bold Beans might be some of the nuttiest/richest I've used. Sofra or Belazu brands are also great options.
Failing this, dried chickpeas (soaked, overnight or for a few hours beforhand, with bicarbonate of soda), then cooked are also delicious. This method is slighty more time consuming.
You can use tinned chickpeas, I just find that the brine/aquaphaba isn't as salty, rich or flavourful.
The second great determinant of rich flavour and satisgying texture is the quality of Tahini paste used. Look for paste that's a nice runny consistency, that doesn't taste offensive on it's own. Al Nakhil or Belazu brands have both worked well for me.
Flavoured variation & Ideas:
- Paprika + roast / sundried tomato
- Zataar and Coriander
- Sumac
- Beetroot (tinned or fresh, just beware of the extra liquid content supplied, reduce the aquaphaba by about 50g to start with)
- Balsamic Vinegar (and Caramelised onion)