How to make the perfect hummus
Ah hummus – how awesome are you? You are wonderful with any food group on the planet – ok, maybe not desert, but pretty much everything else.
After having a conversation with a friend yesterday on how to make the perfect hummus I thought I’d share my own hot tips.
I’ll often whip up a batch of hummus on Sundays for the week. Once I started making it myself I could never buy it again – not just because it is cheaper but it also tastes so much better.
But why eat hummus?
Well, you can eat it on it’s own, with vege sticks, to accompany a protein, in a wrap or sandwich. Breakfast, lunch or dinner. So it is incredibly versatile.
It’s full of healthy fats, protein and fibre – some of my favourite things when choosing healthy food options. Are you not sure why you should be eating legumes – read more about them here.
It tastes delicious! Need I say more about that?
My Tips on How To Make The Perfect Hummus:
Don’t use olive oil:
This is the biggest mistake people make when blending their own hummus. To make perfect hummus you don’t need extra oil once you’re using a good quality tahini. Adding oil to the blend will just make your hummus glug-y and paste-y – which no one likes. This hot tip I got from Mr Hummus himself, Ottolenghi. Instead of adding olive oil to the blender just drizzle the finished product with some high quality olive oil at the end. It will look pretty and taste delicious.
Add some water while you blend:
This will help all your delicious ingredients blend together. Adding just a bit of water – maybe 30-50ml. This will help create a smooth and creamy hummus with a pleasing texture.
Choose the right tahini:
I think this is the most important point to consider when you want to make perfect hummus. However, this is the point I feel most conflicted about. When I eat nuts, seeds and their oils I strive to get locally grown ones. Getting Australian nuts and seeds means that the precious oils in them haven’t been exposed to travel miles and heat and oxygen – which equals death to happy oils. This is sometimes tricky as it can be surprisingly difficult to find good quality, Australian produce. In saying that when it comes to tahini I always look for Lebanese tahini. I’ve road-tested many a tahini in my time in the pursuit of perfect hummus and it is the Lebanese tahini Extra that makes all the difference. You can pick it up from the supermarket generally, but local delis will also have it. Now, I’m the kind of person that has a variety of tahini’s in the cupboard – black tahini, unhulled, organic hulled tahini and all of these are Australian. I use them for the thousand of other things I make with tahini – but not hummus. So trust me on this one – hunt down some Lebanese tahini – your hummus will be divine!
What Kind of chickpea?
If you use tinned chickpeas always opt for no added salt. You want to control how much salt you put in your food – not someone else. If you are using chickpeas with added salt you may not even need to add extra to your blend. If you are using dried, soaked and cooked chickpeas a good trick is to add some bi-carb to your soaking water (I also always soak legumes with kombu seaweed as well, but thats another story). The bi-carb will help make your chickpeas creamy once blended. You can experiment adding a pinch of bi-carb to the actual hummus as well – some people say this works well.
So how do I make perfect hummus? Well to be honest I don’t follow a recipe – I just go by “feeling”. It is one of those dishes that is hard to muck up. You don’t need a Vitamix or Thermomix – any old blender or food processor, or stick blender will do. You could even try it by hand.
- 1 tin chickpeas (drained and rinsed) or equivalent weight of soaked (around 2 cups)
- ¼ to 1 clove of garlic – depending on how many people you need to talk to later that day.
- Tahini – I like a lot – around 2-3 tablespoons
- Fresh lemon juice – ½ to 1 whole lemon. Can’t have lemon, use citric acid instead.
- 1 pinch of salt (add less if your chickpeas are already salted)
- 30-50ml water – added slowly to achieve the desired thickness
Just throw everything in the blender and mix – you may need to scrape down the sides once or twice – but keep blending until your hummus is smooth and everything is combined well. You may want to crush your garlic first if your blender isn’t super powerful – this can make it a little less garlic.
So there we have it – my hot tips on How to Make Perfect Hummus – so easy. Start making it and you’ll never buy it again. Also, if anyone does know a desert hummus recipe please let me know… it must exist right?
Hannah is a nutritionist and herbal medicine practitioner in Sydney’s Inner West. She specialises in wholefood eating, mental health, plant-based diets and hormone balancing. Book an appointment with her today to help free yourself from food addition and develop a healthy, balanced approach with your plate.