The Perfect Hummus
The humble but famous dish that is hummus, is the perfect addition to any well-catered occasion. Voted dish of the year in 2015, this light and fluffy dip has gained a lot of love throughout the decades. The ideal healthy companion for spreading over warm pita bread or dipping your favourite crudités into, this hummus recipe is a must-have in any kitchen.
Ingredients:
● 1 can of chickpeas, rinsed & drained
● ½ teaspoon baking soda
● ¼ cup lemon juice and more to taste
● 1 medium-to-large clove garlic, sliced in half with the centre stem removed
● ½ tsp of salt
● ½ tsp ground cumin
● 1 Tbsp extra-virgin olive oil
Method:
1. Place the chickpeas in a medium saucepan and add the baking soda. Cover and bring the mixture to the boil over high heat for about 20 minutes, or until the chickpeas look bloated, their skins are falling off.
2. Drain the chickpeas in a colander and run cool water over them for about 30 seconds and set aside.
3. Meanwhile, in a food processor or blender, combine the lemon juice, garlic and salt. Blitz until the garlic is very finely chopped, then let the mixture rest for about 10 minutes. This will help to mellow the taste of the garlic.
4. Add the cumin and chickpeas to the blender. While blending, drizzle in the olive oil and continue to blend until the mixture is smooth and luxurious, usually for about 2 minutes.
5. Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top.
6. Top with garnishes of your choice such as a generous drizzle of extra-virgin olive oil, a sprinkle of paprika, a lemon wedge chopped parsley, and serve.
7. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
By boiling the chickpeas beforehand, the end result will be lighter, fluffier and less grainy hummus than if blended straight from the can. Feel free add try add in new flavours such a beetroot for a luxurious purple colour and taste or fresh basil for a delightful herby addition.
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01 Feb 2019
Author Lillian Rencken