Hummus, a delicious dip originating from the Middle East, is a firm favourite amongst many people thanks to its creamy texture and rich yet light flavour.
It’s excellent for adding to wraps, salad, shawarma or even just as a snack to dip vegetables in, and thanks to the chickpeas, it’s also high in protein and fibre.
There are plenty of delicious brands available at the supermarket, but making your own is very simple too – and one recipe claims to create the ‘creamiest and smoothest hummus’ you’ll ever try.
The dish was shared on TikTok by Seema Gets Baked, a chef who recreates simple dishes from all over the world to share with her followers.
And her hummus recipe – although it does take a bit of time – is said to taste ‘perfect’.
Taking to TikTok, she enlisted the help of Imad’s Syrian Kitchen, another chef specialising in Middle Eastern dishes who she previously collaborated with to make falafel.
In the hummus itself, there isn’t any oil – which is often used in homemade hummus recipes. The only time you’ll need it is when you’re cooking the garlic, in order to release the flavours.
And although this recipe takes a bit of time to come together, the process itself is very easy – and definitely worth it for the creamy and smooth taste.
Using dried chickpeas rather than tinned is essential if you want that amazing texture, and soaking and boiling them will soften them up enough to blend to perfection.
Here’s everything that you need to make this recipe.
Creamy hummus recipe
Ingredients
- 500g dried chickpeas
- ½ tsp bicarbonate of soda
- Two tbsp ground cumin
- One tbsp salt
- Three tbsp lemon juice
- 160g tahini
- 150ml water (with four ice cubes)
- Six garlic cloves (peeled)
- Olive oil (for cooking garlic)
Method
First, soak the chickpeas. Place them in a large bowl, cover with water (double their depth), and soak overnight for at least 14 hours, changing the water halfway through.
Drain and rinse the soaked chickpeas. Cover with fresh water and bring to a boil. Boil for 10 minutes, reduce heat to simmer, and add bicarbonate of soda. Cook for 1-2 hours until tender.
While chickpeas cook, place peeled garlic cloves in a small saucepan with olive oil. Simmer gently for five minutes until garlic is soft and slightly browned. Remove garlic from oil, reserving both separately.
If you like smooth hummus, blend the chickpeas while still warm.
For a chunkier texture, cool them in the fridge first.
Add chickpeas, four garlic cloves, cumin, salt, and lemon juice to a food processor. Blend while gradually adding tahini. As it thickens, add iced water until desired consistency is reached.
Drizzle with reserved garlic oil and serve with the remaining garlic cloves. You can store the leftovers in the fridge for up to five days.
