Cumin – Ground cumin really brings out the best in all the other ingredients here.If you add too much, your hummus could become runny. If yours in quite runny, add it in stages as. Tahini – Bought Tahini varies and each brand can be either thick or runny.
Salt – A pinch of salt really does go a long way in the flavour world.Go with your taste, as everyone has a garlic limit! Garlic – I use large cloves but, if you use small – increase the amount.Remember you can always add more but you can’t take it out! If your lemons are really large, it may be a little too much and make the hummus runny. It really helps to break down those chickpeas / give a super smooth hummus. Bicarbonate of Soda – Don’t skip adding this to the pan.Chickpeas – Because we’re going to boil them, it doesn’t really matter what brand or how expensive your chickpeas are.Bear this in mind when adding the lemon juice, if you add too much – your hummus may become thin. Remember, you can always add more but you can’t take it out.Hummus doesn’t thicken much once chilled so make sure you’re happy with the consistency before hand.If you don’t dip directly into your hummus, it will last much longer! Spoon what you need into a small bowl instead of dipping into the whole batch.That way you won’t be disappointed with the end result! Taste test the whole way through the recipe.Allowing the lemon, garlic and salt to marinade together for 10 – 15 minutes really helps the overall flavour of your hummus.No need to discard the chickpea skins once they’ve popped off! They won’t prevent your hummus from becoming smooth or affect the flavour in any way.It really helps to break them down which makes them blend WAY smoother than if you omitted it. Don’t skip adding the bicarbonate of soda to the water when boiling the chickpeas.So what does all this mean? It means that they blend WAY smoother! Giving you the perfect hummus consistency.Īt first glance, making hummus can seem simple, but there are a few things that can easily trip you up! Here’s some helpful tips so you can avoid any disappointing pitfalls…
Let’s be honest – tinned chickpeas can be quite hard and undercooked at the best of times, so this is only a good thing! And what does the bicarb do? Well this helps to break down the chickpeas and pop off their outer skins. By boiling the chickpeas, they swell and soften. I know, sounds weird right? Hear me out – it makes perfect sense when you think about it. So what’s the trick? Boil the chickpeas with a little bicarbonate of soda. If you love homemade dips, you should check out my perfect homemade tzatziki recipe too – you’ll love it!Įver made hummus and wondered why it doesn’t taste as flavourful as the stuff you can buy? Or get annoyed because yours is super lumpy and, no matter what you do, it just won’t get any smoother?!īy adding one surprising step to your hummus recipe, you can enjoy the smoothest hummus in all the land! Even smoother that shop bought – yes REALLY! It would also pair perfectly with bacon halloumi bites! This amazing hummus recipe yields the most luscious, creamy and exquisite hummus EVER! An enticing addition to any party table, delicious healthy snack or tempting side dish, this crazy good hummus recipe goes the extra mile for both taste and texture.
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