Hummus. Is delicious. And anyone telling you otherwise is a great, big liar who cannot be trusted. Or they just haven’t had decent hummus yet. I’ll admit, the first time I had hummus, I was pretty underwhelmed: it was weird in texture, it tasted musty and old, it was a pale, weird colour not unlike old egg salad, and the top layer was slick and icky with old oil. Needless to say, I wasn’t a fan. But then I tasted home-made hummus at a friend’s house, and my life has never been the same! Creamy, thick and silky-smooth, sharp from the garlic and pepper, slightly acidic from the lemon juice, I fell in love!
Now, people say that there are tricks to making the perfect hummus at home. In fact, there was a fervent discussion on the perfect way to make hummus on a forum I’m a member of not too long ago, that boiled down to skinning the chickpeas or not. Personally, I am in the skinning camp, as I find that it makes for a smoother texture. But a lot of people seemed to think that the difference in texture was not that noticeable. See for yourself! Skinning the chickpeas takes some time, if you do it my way. I rinse the chickpeas under the tap, and then pick them up between my thumb and index finger and squeeze them out of their skins. I’ve heard that there are tricks to skinning them quickly, but so far, this is my preferred method.
This recipe is more of a guideline to making hummus the way you like best. You can adjust pretty much every ingredient in this recipe to your liking: want more acidity? Add some more lemon juice. Add more garlic for a more powerful punch or some more oil if you think it’s too dry. You can even add some other herbs or spices to give it a bit more kick: I once made this with a big handful of fresh parsley added at the same time as the garlic. It made my hummus bright green and tasted amazing! And the beauty of it all is that this is done in a matter of minutes, as all you do is put your ingredients in a blender or food processor and whizz until it’s creamy and delicious!
1 small (200 gr) can of chickpeas
1 heaping tablespoon to a 1/4 cup tahini paste
2 tablespoons olive oil
1 clove of garlic
salt and pepper to taste
paprika powder to serve
Rinse the chickpeas under the tap. Skin them if you like, then put aside.
Put the tahini paste in the blender or food processor (I use a small one that attaches to my hand-held stick blender) with a bit of olive oil and either stir with a spoon or give it a quick whizz through the machine to loosen it up. Add in the chickpeas, the olive oil and whizz until fairly smooth (at this stage, it can still be a bit crumbly). Squeeze in the garlic through a garlic press and add the juice of half a lemon. Whizz until smooth. Taste: if it needs more liquid, add some more oil, unless it needs more acidity, then add some more juice. Add salt and pepper and whizz to combine.
To serve, scoop into a bowl, drizzle on some olive oil and dust with paprika powder. Enjoy!