Classic Hummus
Easy
Hummus is a staple in the world of dips! With a hint of garlic and a bit of bright lemon, it’s a creamy classic for a reason. Taking the extra simple steps to remove the skins from the chickpeas makes for a smoother hummus, but you could skip that step if you like. We’ve topped our classic hummus with spiced toasted chickpeas for a little bit of crunch (in fact, they’re delicious as a snack on their own!). Serve as a dip with flatbreads, crusty breads or veggies, or even use in wraps or with added lemon juice for a tangy dressing over veggies or salads.
PREP IN
20 MIN
SERVE
10
Classic Hummus
Easy
PREP IN
20 MIN
SERVE
10
Introduction
Hummus is a staple in the world of dips! With a hint of garlic and a bit of bright lemon, it’s a creamy classic for a reason. Taking the extra simple steps to remove the skins from the chickpeas makes for a smoother hummus, but you could skip that step if you like. We’ve topped our classic hummus
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Ingredients
- 2x (400g) tins chickpeas, drained & rinsed
- 2 cloves garlic, peeled
- Juice from 2 lemons
- 2 tbsp tahini
- 2 tsp flaky sea salt
- 60ml extra virgin olive oil
- 2-3 ice cubes
- 1-2 tbsp extra virgin olive oil
- Handful crispy chickpeas (see recipe at end)
- ½ - 1 tsp smoked paprika
- 1x (400g) tin chickpeas, drained & rinsed
- Olive oil
- Flaky salt
- ½ tsp paprika
- ½ tsp smoke paprika
- ¼ tsp ground cumin
TO GARNISH:
FOR CRISPY CHICKPEAS:
Method
- 1. If you’d like to remove the skins from the chickpeas, follow these steps first. Place drained & rinsed chickpeas in a medium sized saucepan filled 2/3 of the way with water and add 1 tsp baking soda.
- 2. Bring to a boil over medium high heat, then reduce heat to a simmer and leave for 5 minutes. Remove from heat and drain them. Fill the pot with cold water.
- 3. Gently rub the chickpeas to loosen the skins, they should float to the surface where you can easily skim them off to discard.
- 4. Place chickpeas into a food processor with the garlic, lemon juice, tahini and salt. Leave to run for about 5 minutes, then drizzle in the olive oil and add the ice cubes. Leave to run until smooth, about another 5 minutes or until it reaches a texture you like. (You can stop to scrape down the sides of the processor’s bowl from time to time to make sure all the ingredients are being incorporated.)
- 5. Taste for seasoning and add more salt or lemon juice if preferred.
- 6. Spoon into a serving dish and garnish with a drizzle of olive oil, crispy chickpeas and smoked paprika. Serve with flatbreads, crusty breads or veggies.
- 7. For crispy chickpeas, pre-heat oven to 220°C / 180°C fan assisted and line a large baking tray with parchment paper.
- 8. Spread the drained & rinsed chickpeas onto paper towel then use a few sheets to pat them dry.
- 9. Transfer the dried chickpeas to the prepared baking tray and drizzle with olive oil, toss so that they’re all coated, then sprinkle over flaky salt.
- 10. Bake in the pre-heated oven until golden brown and crispy, about 20-30 minutes.
- 11. Spoon warm chickpeas into a large bowl and sprinkle over the spiced, toss well to coat then leave the chickpeas to cool completely. Store in an airtight container in a cool place and use as needed. Best used within 2-3 days.
