To ask how to make a really good hummus?

[loveyouradvice]

I thought I'd managed it today ... friend's recipe... including avocado.. was light and yummy when I tasted it but felt heavy and chickpea floury by the time we ate it an hour later....

Do I just go back to buying it from the supermarket ... or does anyone have any great tips or recipe? I'd love to make my own and have various variations for whatever mood I'm in

Hope you can help!

Me, I know!

Chop clove or 2 of garlic in juice of lemon & leave for 30 mins. Simmer tin of chickpeas gently for 10 mins with a teaspoon of baking soda.

Drain & blitz with 50g tahini, teaspoon of ground cumin & salt.

Drizzle oil over after. Honestly, this is the only good recipe I've ever liked & it's bloody lovely!

First of all use dried chickpeas instead of canned, if you can. Soak them overnight beforehand.

I follow this recipe & it’s always really good, very smooth & light/fluffy.

I also make my own flatbreads for extra deliciousness.

I might try some of these recipes! Houmous is one those things I never really attempt because I can't imagine it can come out better than shop bought.

Oh it’s much nicer when you make it yourself. Plus you can tweak it to get it just the right consistency/texture/flavour profile.

Try it with homemade flatbreads too!

Definitely peel the chickpeas, it's very therapeutic and makes a huge difference. And adding water.

I'll third peeling the chickpeas. Slightly time consuming but quite enjoyable once you get the hang of it. It makes for a very silky and delicious hummus.

I prefer homemade chunky/quite dry texture. Like pps, I just blitz a drained can of chickpeas with a couple of garlic cloves, half a lemon, a teaspoon of tahini and a little water and or olive oil to allow it to blend. I have in the past added beetroot or sun-dried tomatoes which worked well but I prefer the chickpea taste.

I also like it slightly more chunky and textured, so I don’t usually peel the chickpeas.

@loveyouradvice ok look no further, this is the best hummus recipe: cookieandkate.com/best-hummus-recipe/

It’s actually worth reading the blog before the recipe too as she gives loads of tips. It’s super easy, customisable and turned my hummus-hating partner into a convert!

One of the tips that helped me was to blend the oil, tahini and lemon juice first to emulsify it. Then add the chickpeas, garlic, cumin and a little chickpea water before blending again. Same recipe as I was trying before but it became much smoother and silkier.

Ottolenghi, the recipe from Jerusalem is the business. The recipe comes from an Israeli and Palestinian - no messing around there. Buy proper tahini (Middle Eastern brands not cypressa or similar). I used to add in the chick pea cooking water but used iced water is MUCH better. Tend to keep the skins on for a bit more texture. Home made hummus can be divine, better than anything from the shops.

Yes, any recipe by Ottolenghi is going to be amazing.

I have done his a few times too, and will do that one next.

Oh wow .. this is great! Lots to try.... starting with Ottolenghi.

Feeling hopeful again!! Not sure I've the patience to peel chick peas but heating them or adding sparkling water or ice sound very interesting

I honestly don’t usually peel them and it’s still lovely and fluffy, just has a bit more texture to it.

If you’re going to make Ottolenghi’s houmous, might I suggest you also do his charred cherry tomatoes? Sooo good and along with some baked butternut squash with his yoghurt and tahini sauce, you’ll have yourself a great meal!

I’m going to soak a big bunch of chickpeas tonight! 😊

(Plus flatbreads and crudités for dipping in the houmous, of course!)

Ohhh I fancy that today!

what blender does everyone use ?
I can never get mine smooth

You need to crack a basic hummus recipe first - all you need is chickpeas, olive oil, garlic, lemon, tahini, salt and maybe a bit of water to loosen. We love loads of lemon in ours but it’s up to your own taste.

You could try peeling the chickpeas, it’s a ball ache but wow does it go smooth or you could use a different type of white bean, cannelini makes a lovely light hummus.

There was a thread on this a couple of years ago and someone posted how they make hummus and OMG it was a revelation because if ever I make it, this is how I do it and it is the best hummus ever.
Trouble is, I never want to buy it now because this is so much better than bought...
Taken from that thread.

To get really smooth hummus you need to boil a tin of chickpeas for 10 minutes so they get soft. Drain but reserve the liquid then slip the skins off each chickpea by pinching them at the pointed end and throw the skins away. In a food processor mix 4 tablespoons of lemon juice and 4 tablespoons of tahini and blend until it goes fluffy. Add the warm chickpeas in 2 additions scraping the sides of the bowl inbetween. Add 2 fat cloves of pureed garlic, 1 tsp salt, pinch of cumin and 2 tablespoons of the chickpea liquid then let the food processor run for about 5 minutes until it's smooth and creamy, finally add 2 tablespoons of extra virgin olive oil, blend and it's done. It freezes really well too

I use the Bosh recipe, the proportions need to be right.

Yes, it's slightly more time consuming because you pinch off the skins of the chickpeas and but it is honestly worth it, and quite therapeutic to do!

I usually use a mini food processor. Sometimes I use the mini soup blender attachment instead.

More salt than you’d think

We used to love Sabra, but boycott it now, so will be trying these recipes-thanks!

Food processor not blender, as it gets too clogged up. Whizz the chickpeas etc then add ice water and leave it running for quite some time. This is what gives the smooth, non-claggy texture in my experience.

You need a bit of cumin