Hummus is so good, but somehow it’s always better when it’s homemade. Perhaps that’s because you can tailor it to your own preferences. This recipe is how I make my hummus and I make it probably at least once a week, but I encourage you to use this to get you started if you don’t already have a recipe you love and experiment how you will to find your favourite mixture. Add more garlic or omit it, try different olive oils to see how they change the flavours or think outside the box by adding something completely different like cayenne pepper or mint. The sky is the limit really, but this will get you started.
It’s really a lot easier to make hummus if you have a food processor. That said, the very first time I had hummus was at a Greek restaurant in South Florida when I was a university student and it was made at our table without a food processor, so it’s definitely possible. If I remember correctly, the gentleman used a mortar & pestle (which you can cheaply buy just about anywhere that sells kitchen goods), but I’m guessing you could also use a potato masher and/or a fork to get similar results. It’s worth a shot, because homemade hummus is an absolute joy.
I always use tinned chickpeas to make hummus, but I sincerely suggest you buy the best you can find and afford. Some versions of tinned chickpeas are not ideal and like hard little pebbles, while others are bigger, softer and supple, making them better for pretty much anything I’ve ever used them for. I prefer the ones from Napolina which I usually find at Sainsbury’s, but I’m sure there are loads of options I’ve never even explored, so use the ones you like best.
Finally, the olive oil you use will make a different. Extra virgin olive oil is preferred and the best quality you can find and afford is advisable since you won’t be cooking this and it will impact the flavour. That’s not to say you have to have a £45 bottle of olive oil to make homemade hummus, but just that you should find one that has a flavour you really like at whatever budget you prefer so that it will make your hummus even more delicious and suitable to your palette.
Ingredients
- 1 tin chickpeas, rinsed & drained
- 60ml best quality extra virgin olive oil
- 1 fat clove of garlic
- 3 tablespoons tahini
- Zest of 1 lemon
- Juice of 2 lemons
- Sea salt flakes & freshly ground black pepper to taste
- Extra virgin olive oil for drizzling (optional)
- Dippers: cut vegetables, flatbreads, sliced baguette or whatever you like
Method
- Tip the rinsed chickpeas into the bowl of a food processor. Pour in the 60ml of olive oil and whiz until mostly smooth.
- Grate the garlic directly into the food processor bowl, then add the tahini, lemon zest and lemon juice along with salt & pepper. Blend for 5 minutes. If it’s looking too dry, add water, about a tablespoon at a time.
- Taste the mixture and adjust the seasoning if needed. You may want to add more salt & pepper or more garlic, whatever works for you. If you add anything, whiz it for another minute or two.
- Pour the mixture into a container with a lid that you can keep in the refrigerator to store it. When you’re ready to serve, spoon the desired amount into a bowl or onto a plate and swirl the top with a spoon to create grooves. Drizzle some more extra virgin olive oil over the top so that it settles into the grooves if you like, but this step is optional. Serve with dippers of your choice.
