Hummus is one of THE MOST simple recipes going. It’s a marvellous substance. It’s versatile, It’s delicious and it keeps finding new ways to bring joy and happiness into our lives (check my post of 30 vegan memes if you don’t believe me. They actually have meme pages dedicated to hummus now!) That is why everyone needs to know at least one good hummus recipe
I remember in my food tech class learning about the right way to use knives, to always wash the cleanest things first and make uninspiring basic dishes. At no point in my time at school did hummus feature in my curriculum. A vital and perhaps one of the most useful skills I could have learned… completely skipped. For those of you who feel my pain, allow me to share my knowledge with you.
This recipe has actually been perfected by one of my colleagues at the restaurant I work at who kindly divulged to me his secrets for his gosh darn GLORIOUS hummus.
Here you have it my friends, a splendiferous, marvellous, miraculous, real good hummus recipe…
Here’s what you need:
- A Blender – for blending up all that goodness into a delicious hummussy paste.
- A can of chickpeas – the size of the can or even how many cans really is dependent on your level of hummus craving
- Olive oil – You’re roughly going to want to fill a quarter of the way up your chickpeas are filled to in the blender.
- 1 clove of garlic – Give it that “OOMPH – Yeah!” flavour
- 1/2 a lemon – to give it that *ZING POP!* Flavour
- Salt and Pepper to taste
A lot of people put tahini in their hummus… I don’t… It’s awesome without regardless
Here’s what you need to do:
- Get your blender
- Drain off them chickpeas and stick them in the blender (You can keep the chickpea water for another recipe – check out this choccy mousse recipe)
- Chuck in your oil (steady, less is more to begin with, you can always add to change the consistency, you can’t take away)
- Then add your clove of garlic, your half a lemon, your salt and pepper… tahini if you want
- Plug in your blender and ZOOSH them all together
- When you’ve got yourself a paste comes the fun bit, taste-testing. Too thick? Add more oil. Not enough taste? Pinch more salt.
- Serve that delicious hummus in a bowl and find something to dip in that bad boi… or use a spoon like I do.
If You’re feeling extra fancy
In the picture above, I wanted a hummus with a bit more of a smoky kick. I added a teaspoon of cayenne pepper to the mix. When it comes to garnishing, I drizzled a little bit more oil over the top, dusted with more cayenne pepper and laid a couple of sprigs of parsley on top. Why a couple you ask? Parsley will go a long way to resolving your garlic breath after licking that bowl clean. You want two so when you invite your hot date over for hummus, you can put your parsley to one side until you’ve finished. You figure out what comes after hummus…
Do you have a deep-seated appreciation for hummus?
Then help spread the word! Give this post a share so that everyone knows how to make at least one good hummus recipe. If everyone knows, then everyone can make you more hummus and so on and so forth. Share the love and it’ll be returned to you tenfold.
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