I absolutely adore hummus! I’ve previously posted a recipe for Roasted Red Pepper Hummus, which is my absolute favourite hummus. I really enjoy making hummus because it’s easy but so tasty. It definitely beats even the best one you can buy in the supermarket.
This authentic hummus is wonderfully creamy due to the addition of some of the drained chickpea liquid. You know how pasta water is like the best way to improve your pasta dishes*? Well, this is the hummus version of that. It really helps elevate your hummus, and gives it that authentic restaurant-quality feel.
*For more information on this, check out my Advice for Cooking Pasta within this Creamy Roasted Red Pepper Pasta recipe.
My Hummus Recipe
The quantities shown in the recipe below and what I like to use. I have been making hummus for years and I have perfected this. However, everybody likes different flavours so for the garlic and lemon juice, this is really to taste. Alter this if you want.
If you can’t get your hands on tahini (although this is sold in most supermarkets) for any reason, you can substitute it with smooth peanut butter. This is a similar texture and the hummus still tastes great, although it will be slightly different.
I like to use a hand blender for this. This is the Hand blender that I use. If you don’t have a hand blender and would rather use a normal blender, this can be done too. For more information on the blenders that I use, as well as other kitchen essentials, check out my Must-Have Kitchen Gadgets.
- 1 can chickpeas drained (keep some liquid)
- 1-2 cloves garlic chopped
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp salt
- 1.5 tbsp tahini
- Drain chickpeas but keep some of the liquid.
- To a large bowl, add all of the ingredients. Blend using a hand blender until smooth.
- To make it creamy, add 1 tbsp chickpea liquid. Blend again. Add more until it reaches your perfect texture.
- Top with Extra Virgin Olive Oil and smoked paprika (optional).
See how easy it is to make? You will LOVE this one. I like to have it with red pepper and pitta for dipping. It’s also great in a wrap with some chicken and halloumi.
What do you like to have with your hummus?