Hummus, a delicious dip hailing from the Middle East, is a popular choice for many due to its creamy texture and rich yet light flavour.
It’s a fantastic addition to wraps, salads, shawarma or even just as a snack with veggies, and thanks to the chickpeas, it’s also packed with protein and fibre.
While there are plenty of tasty brands available in supermarkets, making your own is quite straightforward too – and one recipe promises to deliver the ‘creamiest and smoothest hummus’ you’ll ever taste. The dish was shared on TikTok by Seema Gets Baked, a chef who recreates simple dishes from around the globe for her followers.
Her hummus recipe – although it does require some time – is said to taste ‘perfect’. On TikTok, she sought the assistance of Imad’s Syrian Kitchen, another chef specialising in Middle Eastern cuisine with whom she previously collaborated to make falafel.
Interestingly, there isn’t any oil in the hummus itself – a common ingredient in homemade hummus recipes. The only time you’ll need it is when you’re cooking the garlic to release the flavours.
Although this recipe takes a bit of time to come together, the process itself is very easy – and definitely worth it for the creamy and smooth taste. Using dried chickpeas rather than tinned is crucial if you want that amazing texture, and soaking and boiling them will soften them up enough to blend to perfection, reports the Express.
Here’s everything you need to make this recipe.
Creamy hummus recipe
Ingredients
- 500g dried chickpeas
- ½ tsp bicarbonate of soda
- Two tbsp ground cumin
- One tbsp salt
- Three tbsp lemon juice
- 160g tahini
- 150ml water (with four ice cubes)
- Six garlic cloves (peeled)
- Olive oil (for cooking garlic)
Method
Firstly, the chickpeas need to be soaked. Pop them in a large bowl, cover with water (double their depth), and let them soak overnight for at least 14 hours, changing the water halfway through.
Once soaked, drain and rinse the chickpeas. Cover them with fresh water and bring to a boil.
After boiling for 10 minutes, reduce the heat to simmer, and add bicarbonate of soda. Let them cook for 1-2 hours until they’re tender.
While the chickpeas are cooking, place peeled garlic cloves in a small saucepan with olive oil. Simmer gently for five minutes until the garlic is soft and slightly browned.
Remove the garlic from the oil, but keep both separately. If you prefer smooth hummus, blend the chickpeas while they’re still warm.
For a chunkier texture, cool them in the fridge first. Add the chickpeas, four garlic cloves, cumin, salt, and lemon juice to a food processor.
Blend while gradually adding tahini. As it starts to thicken, add iced water until you reach your desired consistency.
Drizzle with the reserved garlic oil and serve with the remaining garlic cloves. Any leftovers can be stored in the fridge for up to five days.