Silky Hummus

I’ve had so many requests for my Hummus recipe… want to know the secrets to silky smooth hummus? Well, here are the key tips + the most delicious and silky smooth hummus recipe.

Silky Smooth Hummus Essentials:

1. Soften those skins: Boil your chickpeas with a teaspoon of baking soda. This helps break down the skins for ultra-smooth hummus.
2. Love Tahini: Don’t be shy with the tahini! It’s the key to that smooth, creamy flavour.
3. Blend Baby, Blend: Use a high-powered blender and let it run longer than you think. The result? Creamy, dreamy, and perfectly aerated hummus.

Silky Hummus

1 x 400g can chickpeas, drained
1 tsp baking soda
100g hulled tahini
60ml lemon juice
1 ½ tsp ground cumin
½ tsp salt
2 cloves garlic, crushed
½ cup ice cold water

Toppings

Extra Virgin Olive Oil
Harissa Paste or Za’atar

1. Place drained chickpeas in a medium pot, cover with tap water about 3cm above and boil on medium-high heat. Cook for 10 minutes. Skim off any foam that appears. 

2. Add baking soda and cook for a further 5 minutes

3. Drain chickpeas and wash thoroughly under the cold tap; remove as much water as possble. Transfer to a Nutribullet or high-powered food processor. 

IF USING A NUTRIBULLET: add all remaining ingredients and blend for 2 minutes until smooth, pale and creamy. Add extra water if you would like it thinner.

IF USING A FOOD PROCESSOR: blend the chickpeas until they form a stiff paste. Then, add the tahini, lemon juice, ground cumin, salt, and garlic while the machine runs. Slowly pour in water until you get a loose consistency but not thin. Continue to process for 3 minutes. This will result in a silky and creamy hummus that’s sure to impress. Taste and adjust seasoning with extra salt if needed.

4. TRANSFER to an airtight container and store in the fridge until needed. Keeps for 5 days.