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Creamy hummus dip

Creamy Hummus

A very easy recipe to make hummus that's heaps better than supermarket versions. It's just a case of weighing all the ingredients into the food processor and blending them in turn. Guaranteed great tasting hummus.
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Prep Time 15 minutes
Servings 2.25 Supermarket tubs

Ingredients
  

  • 65 ml lemon juice 1 large lemon
  • 70 g of light tahini (or a mix of light and dark) I think dark tahini is ok, but it's a little heavy, so 50/50 can be a good compromise.
  • 35 g of cold pressed olive oil Optional is to substitute 15g of olive oil with cold pressed avocado oil.
  • 4 cloves of garlic (good sized) should be around 15g
  • 6 g of sea salt - less if you prefer? I like to use smoked sea salt to add a bit of interest.
  • ½ rounded teaspoon ground cumin I’ve not been using this lately – but it's a nice addition.
  • 245 g cooked chickpeas. if you’re cooking them and freezing them or just 1 can's worth.
  • 20 ml of cold water adjust during final blending so it’s not too thick but not too runny – add slowly – so you don’t overdo it!

Instructions
 

  • The order is important – it doesn’t turn out well if you do it in the wrong order.
  • Weigh 140g of tahini directly into the food processor bowl – less mess that way.
    weighing tahini into bowl
  • Squeeze the lemon juice until you have the 140ml – and pour into the processor bowl
    tahinin & lemon juice in bowl
  • Blend the lemon juice and tahini for 60 secs (can do longer it’s not critical just needs to be well mixed).
    tahini & lemon juice blended
  • Add in crushed garlic, sea-salt, olive oil and cumin if using.
    adding in olive oil, seasalt & garlic
  • Blend for another 60 seconds scrape and blend for a further 60 seconds (or until very smooth). Again – can be longer.
    blended tahini garlic, olive oil etc
  • Add both lots of chick-peas, and blend for 5 minutes – if you use frozen chick peas, there's generally no need to scrape the sides etc as the frozen chickpeas do it. Check to see how well it's blended.
    adding in the chick peas
  • I love it extra smooth so I do it for even longer. However you don’t want it to get warm as this will alter the flavour. A trick here is to use the frozen chick-peas – so that the hummus doesn’t warm up in the blender! Use ear defenders though as it’s very noisy! Using ice cubes for the extra water content helps too.
    Creamy hummus dip
  • Towards the end, you can dribble in some chick-pea juice if you have it or just water until you get that creamy (but not runny) consistency. Bear in mind it will thicken up in the fridge if not used immediately, so to maintain the nice creamy texture you will need to mix in extra water/ice cubes
Tried this recipe?Let us know how it was!