If I could choose any snack it would be accompanied by hummus, but if we’re being honest, hummus is the star of the show! And with the amount I’ve consumed, I’d call myself a hummus connoisseur. Enjoy it with cucumber/carrot/celery slices, crackers, flatbread, pita or a tablespoon (read: fingers, when people aren’t looking), you just can’t go wrong with bowl of hummus. Basically I’m saying that hummus is the black denims of food – it’s the perfect accompaniment to *almost* anything. But not sweet stuff, obviously!
Having tasted my fair share of slap-it-together-hummus with no heart poured into it I know for certain that it can’t be too lemony, too garlicky or too tahiniy (that’s a hard one to say). I personally like a sort of curry-ish tasting hummus, but not too much, just a hint of something extra that has everyone wondering what the special ingredient is. The best hummus I’ve ever had was from The Kitchen, which has sadly closed down but they really did make THE BEST hummus & falafel! If you’ve had it, you’ll know and if you don’t agree, we’ll need to get your senses tested.
This might be a controversial statement for all the hummus purists out there but sometimes a store bought hummus can be just as good as homemade. Especially when life gets busy & you just need an evening to binge watch Friends while snacking on hummus, carbs and celery sticks. My personal favourite store-bought variant is the Woolworths hummus (never the reduced fat version) and if I’m feeling extra I’ll get the caramelised onion hummus! YUM!
So my goal with this hummus was for it to be miles ahead of any store bought options to remove the temptation of buying unnecessarily. As I get older (she says in her 20’s), I find that the appeal of making something at home, that could be bought at the store is so much greater. I don’t know if it’s my late-twenties, the minimalist in me, the urge to live more sustainably or simply the joy of knowing that I can make something that is the same and in this case, better than the store-bought alternative. Either way I’m finally understanding why my mom’s constant motto was “you can make it yourself”. At the time it was probably in relation to HIDEOUS pair of bedazzled jeans but now I find myself roaming the the Checker’s isle thinking “oh I can make that myself”. I’m turning into my mother!
Back to the hummus – I’m well aware that us, hummus lovers, all have our personal favourites so I won’t take offence to you adjusting this recipe to your liking, in fact, I encourage it. Look at this recipe as the base to your perfect hummus at home – something that you can always count on. This hummus recipe elicits the same comfort of a friend you call at 2am after a big fight with your boyfriend would. And chances are, you already have everything you’ll need in your pantry, so you’ll be eating this by the spoonful in less than 15 minutes.
I’ve done a copious amount of research, more than I would care to admit and much like the moment after birth a mom is handed her cute new baby, I will dish up a bowl of hummus (and some extra) for my efforts. I’m not sure if comparing a newborn to hummus is the best but we all get the analogy!
I’d love to know if you try this recipe, what you thought of it and any changes you’ve made so I can try it too. Also, please tell me if you too are partial to a little finger dip in the hummus when nobody is looking or a clean sweep around the tub when there’s a little bit left?
The BEST & Easiest Hummus Recipe (Impossible to Flop)Print This
- 1 can (400g) of chickpeas
- 1/2 cup tahini (I made my own but store bought will work just fine)
- 1/2 cup aquafaba (liquid from the canned chickpeas)
- 1 sprig of fresh parsley
- 4 cloves of roasted garlic (you could also use fresh garlic but I think roasted gives a better flavour)
- 1 tbsp olive oil + extra for roasting
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp cumin
- a sprinkle of paprika
- Cut off the head (that sticky out bit) to expose the cloves, pour olive oil over generously and roast on 180ºC till cloves are tender.
- Add all the ingredients to your high-powered blender (I used the OmniBlend V Pro), secure the lid and insert the tamper.
- Blend on high, using the tamper if needed and scraping down the sides as needed until your hummus is creamy and smooth.
- Add extra aquafaba (chickpea liquid) or water if you want a smoother texture.
- Garnish with olive oil, a sprinkle of paprika (if you’d like), fresh parsley and serve.
- Don't worry if you throw out the chickpea liquid (aquafaba), just replace it with warm water. Feel free to add extra lemon, garlic, herbs & spices for your perfect hummus. - This recipe makes quite a bit of hummus so I usually keep half in the fridge (for a week) and freeze the other half in two small portions.