Learn how to make hummus at home with this classic recipe.
A vegan staple
When someone goes vegan for the first time it’s always funny to see how quickly they get hooked on hummus. It’s one of the most versatile dips that is absolutely packed full of flavour and protein. What’s not to love?! I don’t think a week goes by where we don’t have a tub in the fridge ready for emergency snacking or adding to lunch or dinner.
Of course most people will know hummus as the dip served alongside platters of raw veggies. But, it’s also great in sandwiches or wraps, or served alongside roasted vegetables with a mountain of couscous. I really am that cliche vegan who serves it with everything. Give than fact, I was really surprised that I didn’t have a classic hummus recipe on the blog! So, today I am rectifying that.
This recipe is for the most basic, classic version of hummus. You can, of course, add all sorts of different flavours to it to make it even more exciting: paprika or oregano work particularly well. You can also top it with extras like caramelised onions. Feel free to tweak the levels of garlic, tahini and lemon to suit your taste buds but this is what works best for me.
Do you get through as much hummus as we do in this house? Let me know in the comments below!
- Add the chickpeas to a blender along with 75 millilitres of the oil, garlic, lemon, tahini and about 50 millilitres of the chickpea water (aquafaba).
- Blitz on high until smooth and creamy.
- Season to taste and add a little more aquafaba until your desired consistency is achieved.
- Serve with the remaining oil drizzled on top and a sprinkling of toasted pine nuts (optional).