Making a simple homemade hummus (or hummos for a lot of Australians) is an absolute must for hungry vegans. It is easy, healthy, and full of that wonderful buzz word protein!
Recipe, tips and variations under the cut!
- 1 cup cooked or canned chickpeas
- 1 Tbl tahini
- 1 tsp lemon juice
- 1 clove crushed garlic (or 1 tsp garlic paste)
- 1 large pinch of salt (optional)
Scale up as required – I normally make four times this much as one batch (two tins of chickpeas).
It really is that simple but try these tips:
- Use the ‘pulse’ setting on your blender or food processor. Pulse then rest so that the beans all fall back down. Pulse several times before turning the blender on full speed to get an even rich paste.
- Add a little olive oil if things aren’t as smooth as you want them to be.
- If it is too bitter and tart add more lemon.
- If that doesn’t work add a pinch of sugar or a drizzle of maple syrup.
- If it is too acidic (tastes too much of lemon) add more tahini, and/or some oil.
- Sometimes a splash of vinegar can help with a bland hummus.
Adding flavours to your hummus is what will set your homemade speciality apart from the store-bought stuff.
- 1 Tbls sundried tomatoes, 1 cube frozen basil (or 1 tsp crushed basil paste) – this is the hummus in the picture!
- 2 Tbls olives.
- Use a drizzle of lemon oil and add fresh rosemary and/or sage.
- 1/2 tsp truffle oil, 1 Tbls cooked mushrooms.
- 1 to 3 Tbls of any anti-pasto ingredients such as grilled capsicum, artichoke hearts, cooked beetroot, or grilled eggplant.
- Add leftover cooked peas, or half and half the chickpeas with a different kind of bean for a twist on your standard hummus.
- Add chilli paste or chilli flakes to taste.
- Fresh cracked pepper, smoky paprika and white pepper can all add a little something to an other wise basic hummus.