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Better Than Store-Bought Hummus

by Roxy, So Vegan September 5, 2019June 15, 2022
September 5, 2019June 15, 2022
How To Make Hummus Classic Traditional Vegan Recipe
  • We like to use extra virgin olive oil in this recipe but olive oil will be fine too.
  • Make sure you cook the chickpeas until they’re super soft. This will yield a super creamy hummus.
  • The more chickpea skins you can discard, the smoother the hummus will be.
How To Make Hummus Classic Traditional Vegan Recipe
How To Make Hummus Classic Traditional Vegan Recipe

Better Than Store-Bought Hummus

How To Make Better Than Store-Bought Hummus Did you know we have a cookbook? 👉 sovegan.co/cookbook

Posted by So Vegan on Thursday, 5 September 2019

How To Make Hummus Classic Traditional Vegan Recipe

How To Make Better Than Store-Bought Hummus

Serves: 1 large bowl Prep Time: Over 8 hours Cooking Time: 30 minutes 30 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

How To Make Hummus Classic Traditional Vegan Recipe

  • 200g / 7oz  dry chickpeas
  • 1 tsp bicarbonate of soda (baking soda)
  • 5 tbsp tahini
  • 1 ½ lemons
  • 1 tsp cumin powder
  • 1 tsp za’atar, plus extra for decoration
  • ½ tsp paprika, plus extra for decoration
  • 3 garlic cloves
  • 2 tbsp extra virgin olive oil, plus extra for decoration
  • salt
  • a few parsley leaves (optional)

 

Method

  1. Add the dry chickpeas to a large bowl and cover with plenty of cold water. Cover with a tea towel or a plate and leave to soak for 8 hours or overnight.
  2. Thoroughly drain and rinse the chickpeas and add them to a saucepan along with the bicarbonate of soda. Cover with hot water straight from a kettle so that the water is 2 inches deeper than the chickpeas. Cover the pan with a lid, bring the water to the boil then reduce the heat and simmer for 30 minutes.
  3. Transfer 5 tbsp of water to a small glass and place it in the freezer while you carry out the next steps.
  4. Drain the chickpeas and transfer them to a large bowl. Cover with water until the chickpeas are submerged (note: do not use the water you placed in the freezer), then rub the chickpeas with your hands to remove the skins and sieve out as many as possible.
  5. Drain the skinned chickpeas and add them to a food processor along with the tahini, juice of the lemons, cumin powder, za’atar, paprika and a generous pinch of salt. Peel the garlic cloves and add them to the food processor. Process the ingredients until mostly broken down. Then slowly pour in all of the olive oil then some of the ice cold water from the freezer. Process for 4-5 minutes until the hummus is super smooth. Keep adding water to reach the perfect smooth consistency (it might only require 2-3 tbsp of water until it's perfectly creamy).
  6. Transfer to a serving bowl and top with a drizzle of extra virgin olive oil, a sprinkling of za’atar and paprika. 
  7. Finally, roughly chop a few leaves of parsley and sprinkle on top to finish. This hummus will taste best eaten the same day, but you can store for 4-5 days in the fridge in an air-tight container.
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4 Comments

Maria Gannon September 5, 2019 - 2:51 pm

Love your cold water trick for loosening the skins! I’ve been making my own hummus- trying to find the perfect recipe! I’ve never added zaatar- so will try this too! Thank you for sharing!

Reply
Ben, So Vegan September 12, 2019 - 11:22 am

Thanks Maria! Yes zaatar is incredible, one of our favourite spice mixes for sure!

Reply
Ellie Greenham December 9, 2019 - 12:18 pm

I just tried this recipe but it’s turned out very runny. Will it thicken up in the fridge?

Reply
Ben, So Vegan December 19, 2019 - 5:22 pm

Hey Ellie. Oh that’s strange. Maybe it was too much water? You need to add enough to make it super smooth.

Reply

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