Hummus, otherwise known affectionately as ‘hoomzy’ in our home.
You’ll find an endless variety of ways to prepare this epic dip at home.
But generally, most people agree on a couple of things:
1. Use dry chickpeas. There’ll be more flavour and extra creaminess.
2. Use good quality tahini. You’ll totally notice the difference in flavour and consistency.
The truth is, most of the time we’re in a rush and we’ll throw some tinned chickpeas in a food processor and knock together an impromptu hummus.
But every now and then, we’ll make this outrageously delicious recipe.
It’ll take longer to prep (you need to soak the chickpeas overnight), but you’ll end up with a hummus that’s so rich and creamy you’ll be forgiven for gobbling the entire thing down yourself.
Cooking the chickpeas in bicarbonate of soda (baking soda) increases the pH level of the water, softening the chickpeas and also loosening the skins.
We then rinse the chickpeas in cold water using our hands so the skins rise to the top, making it easier to remove them.
This helps to make the hummus extra creamy.
Oh, and don’t forget, if you love this, then you’ll totally love our debut 5-ingredient cookbook So Vegan in 5, which is available to buy now.
Roxy & Ben
Better Than Store-Bought Hummus
How To Make Better Than Store-Bought Hummus Did you know we have a cookbook? 👉 sovegan.co/cookbookPosted by So Vegan on Thursday, 5 September 2019
How To Make Better Than Store-Bought HummusRoxy, So Vegan Hummus, otherwise known affectionately as ‘hoomzy’ in our home. You’ll find an endless variety of ways to prepare this epic dip at… Print This
- 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
- a few parsley leaves (optional)
- 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.
- 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.
- Transfer 5 tbsp of water to a small glass and place it in the freezer while you carry out the next steps.
- Drain the chickpeas and add them to a mixing bowl. Pour in cold water and rub the chickpeas with your hands to remove the skins and sieve out as many as possible.
- Add the skinned chickpeas 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 1-2 tbsp of water until it’s perfectly creamy).
- Transfer to a serving bowl and top with a drizzle of extra virgin olive oil, a sprinkling of za’atar and paprika.
- 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.