The Best Hummus Recipes...


There are so many hummus recipes out there, it can almost get confusing. Here's my classic recipe together with some of the best variations I've tried.

I like to serve these in the usual way with some warmed pitta bread, toast or crusty bread but all of these hummus recipes are great in a sandwich or on a baked potato too.

Classic Easy Hummus Recipe Ingredients:


2 tbsps of lemon juice
4 tbsps of extra virgin olive oil
3 tbsps tahini
1 large garlic clove
1/3 cup/75 mls/2.5 fl oz hot water
¼ teaspoon of salt
Half cup/100g/4oz dried chickpeas soaked overnight and cooked.

Take a look at these instructions on how to cook beans if you're not sure how to do this or substitue with one 400g/14 oz can.

Method:

1. Simply blend all of the ingredients together in a food processor.

2. Serve your homemade hummus in a small dish with a little olive oil drizzled over and a sprinkling of paprika.


Chilli Hummus


Addictively spicy hummus, this is one of my very favourites.

Ingredients:

Half a cup/100g/4oz dried chickpeas, soaked overnight and cooked
2 tablespoons of lemon juice
¼ cup /55mls/2fl oz of extra virgin olive oil
3 tbsps of tahini
1 large garlic clove, crushed
1/3 cup / 75 mls / 2.5 fl oz hot water
¼ teaspoon of salt
handful of fresh coriander (cilantro)
1 tablespoon of harissa paste (or any chilli paste, harissa gives your hummus a lovely smokey flavour)

Method:

1. Put everything in a blender or processer and whizz until smooth.

2. Pour over a little olive oil to serve.


Chilli, Coriander and Lime Hummus Ingredients:


Half a cup/100g/4oz dried chickpeas soaked overnight and cooked 2 tbsps of lime juice
4 tbsps of extra virgin olive oil
3 tbsps tahini
1 large garlic clove
75 mls/1/3 cup/2.5 fl oz hot water
¼ teaspoon of salt
Small handful of fresh coriander (cilantro)
1/2 fresh red chilli

Method:

Mix all of the ingredients together in blender until combined.
This hummus will keep for a few days but it's best served fresh if you want that tangy lime flavour to come through.


Sundried Tomato and Basil Hummus


A classic combination and one of the most delicious hummus recipes.

Ingredients:

100g/4oz dried chickpeas (garbanzo beans) soaked overnight and cooked 2 tablespoons of lemon juice
4 tablespoons of extra virgin olive oil
3 tablespoons tahini
1 large garlic clove
75 mls/1/3 cup/2.5 fl oz hot water
¼ teaspoon of salt
2 tablespoons of fresh basil
2 tablespoons sundried tomato pesto
¾ tsp paprika

Method:

Put everything in a blender and mix till smooth. I like this one with breadsticks or crusty bread.


Pumpkin Seed Hummus Ingredients:


100g/4oz dried chickpeas (garbanzo beans) soaked overnight and cooked
2 tablespoons of lemon juice
4 tablespoons of extra virgin olive oil
3 tablespoons tahini
1 large garlic clove
75 mls/1/3 cup/2.5 fl oz hot water
¼ teaspoon of salt
4 tablespoons toasted pumpkin seeds

Method:


1. Purée everything in a food processor until the hummus is smooth, reserving a tablespoon of the toasted pumpkin seeds. If your processor isn't too powerful, you can roughly chop the pumpkin seeds first or bash them with a rolling pin.

2. Serve the hummus with the reserved pumpkin seeds scattered over the top.

Roasted Red Pepper Hummus Ingredients:


100g/4oz dried chickpeas (garbanzo beans) soaked overnight and cooked
2 tablespoons of lemon juice
4 tablespoons of extra virgin olive oil
3 tablespoons tahini
1 large garlic clove
75 mls/1/3 cup/2.5 fl oz hot water
¼ teaspoon of salt
1 roasted pepper
½ tsp paprika

Method:


Put everything in your food processor and mix till smooth.

Roasted Almond Hummus


One of the more unusual hummus recipes. Sumac is a middle eastern spice with a slightly sharp, lemon-like flavour.

Ingredients:

100g/4oz dried chickpeas (garbanzo beans) soaked overnight and cooked
2 tablespoons of lemon juice
4 tablespoons of extra virgin olive oil
3 tablespoons tahini
1 large garlic clove
75 mls/1/3 cup/2.5 fl oz hot water
¼ teaspoon of salt
2 tablespoons of blanched almonds
1 teaspoon of olive oil
½ tsp sumac
knob of butter
a few flaked almonds to serve

Method:


1. Make the hummus by blending all of the ingredients together in a food processor - except for the almonds, olive oil, sumac and butter.
2.Mix the almonds with the sumac and olive oil and roast in the oven at 200C/400F/Gas6 for 5-8 minutes.

3. Remove the nuts from the oven and add a knob of butter, stirring well. Lightly crush the nuts and stir into the hummus.

4. Serve with some extra virgin olive oil drizzled over the hummus and a sprinkling of toasted flaked almonds.




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