The Smoothest Hummus Ever
I’ve always associated hummus with Middle-Eastern cooking and I wasn’t too far off the mark when it comes to hummus’ origins. The first reference to hummus appeared around 5000 years in Egypt where the Egyptians began crushing chickpeas into a paste and serving it as a condiment. Since then, it began to spread throughout the Levant region and through time until today! Crazy to think it’s been around for that long and is still taking the world’s tastebuds by storm!
Hummus has become a beloved staple in my kitchen, and for good reason. Its creamy texture, combined with its rich flavour, makes it a versatile and satisfying treat. But what if you could take it a step further and create hummus that is not only delicious but also incredibly healthy and silky smooth? Look no further! In this blog post, we’ll reveal the secrets to making the best hummus that will impress your taste buds and nourish your body.
Silky Smooth Texture: The Secret to Success
The key to achieving that velvety smoothness in your hummus lies in a few simple steps.
1. Start by making sure to rinse and drain the chickpeas thoroughly to remove any excess liquid, which can contribute to a grainy texture.
2. Shell the chickpeas, peeling their slippery shell off one-by-one.
3. And use aquafaba which is the water from the chickpea can in your hummus.
By taking these extra steps, you’re well on your way to achieving hummus perfection.
I know that the third trick might seem a little odd but trust me!! Aquafaba creates an ultra silky smooth hummus that’s not too thick or thin and is whipped to perfection.
I’ve included my full recipe below including the exact amount of aquafaba needed to make your best ever hummus yet!
Happy cooking guys,
Mel x
The Smoothest Hummus Ever
Ingredients
- 1 can chickpeas, drained and dried
- 4 tbs aquafaba/brine from chickpea can
- 1/2 cup hulled tahini
- 1/3 – 1/2 cup extra virgin olive oil (depends on how thick you like your hummus)
- zest of one lemon
- juice of a lemon
- 4 ice cubes
- 1 garlic clove, minced
- 1/2 sea salt flakes
- Pomegranate, parsley and sumac to garnish
Instructions
- Place tahini into a food processor and add ice cubes. Let them melt.
- Then add everything else aside from the garnishes and process for at least 60 seconds until smooth.Scrape down the bowl and
- Spoon into a bowl or onto a plate and spread out. Drizzle with more extra virgin olive oil and sprinkle over parsley, pomegranate, and sumac then serve with warm pita bread.
- *if you prefer a runnier hummus, add some extra ice cold water
