I was making hummus yesterday, something I haven’t done in ages.
It got me thinking about how far my hummus making has progressed over the years.
I can’t remember the last time I purchased a commercial hummus.
It’s so quick and easy to make at home.
Home made hummus also tastes so much better, not to mention the benefits of being free of any preservatives.
So here are 3 tips to make amazing hummus in a flash.
1. Use good quality canned chickpeas
I’ve tried countless times to cook dried chickpeas from scratch and they never turn out as good as canned. So I’ve decided from now on to stick with what works best.
2. Use a little of the canning liquid to help get the right consistency.
Good hummus is creamy and smooth. Before I discovered this trick, I used to always be adding too much lemon juice in an effort to get the right texture.
3. Whizz at high speeds in your food processor.
One of the things about great hummus from Lebanese restaurants is that it’s very smooth and creamy. The only way to get that lovely texture is to crank up the food processor and whizz for longer than you think necessary.
makes about 1 1/2 cups
1 can chickpeas (400g / 14oz) + liquid
1-2 cloves garlic, peeled
3 tablespoons lemon juice
3 tablespoons tahini
1. Whizz all ingredients in a food processor with 3 tablespoons of
the chickpea canning liquid. Use a high speed and keep whizzing
until the hummus is creamy and smooth.
2. Taste and season, adding a little more lemon juice if needed.
ps. Thinking about taking classes at the Stonesoup Virtual Cookery
School? It’s a great time to join!
This is the LAST TIME I’ll be offering a DISCOUNT for new members.
So get in before the discount ends on Sat 5th Nov at 7pm.
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