Loaded Hummus
The smoothest hummus you’ll ever make!
Ingredients:
Hummus—
1 can of chickpeas, rinsed well
1/2 tsp baking soda
1/2 cup tahini
1/4 cup lemon juice
1 clove of garlic
1/2 tsp salt
2 tbsp cold water
1/2 tsp cumin, ground
1 tbsp extra virgin olive oil
Roasted chickpeas—
1 can of chickpeas, rinsed well
2 tsp smokey paprika
1 clove garlic, minced
1 tbsp extra virgin olive oil
1/2 tsp salt
Method:
Preheat oven to 200 degrees Celsius. Line a tray with baking paper.
Rinse 1 can of chickpeas well. You want to rinse them until the water is no longer frothy/bubbly. Place on baking tray and combine with EVOO and seasonings. Put in oven and roast for 20 minutes.
Whilst chickpeas are roasting, rinse your second tin of chickpeas. Put them in a saucepan and cover in 2-3 inches of water. Add baking soda. Bring to the boil and cook until chickpeas look soft and skins are coming off (approx. 20 minutes).
To a food processor, add lemon juice and garlic clove. Process until garlic clove is minced and leave to sit in lemon juice while chickpeas are cooking.
Once chickpeas are finished, rinse under cold water. Set aside.
Add your tahini to the food processor and blend until mixture is thick and creamy. Scrape down edges.
While processor is running, add in 2 tbsp of cold water, continue to scrape down edges of processor. Blend until mixture is ultra smooth, pale and creamy. You may need more water if your tahini was already thick.
Add cumin and the drained cooked chickpeas. While blending add in EVOO. Blend until mixture is really smooth, scraping down sides in between (approx. 2 minutes). Add more ice water by the tbsp if necessary for creamy texture.
Taste and adjust where necessary. I added more salt and lemon to taste.
Keep in an air tight container for 1 week.
*For purpose of decoration, I added natural greek yoghurt, parsley and a smokey garlic chilli oil (happy to share recipe if requested). You may like to use a harissa-style oil instead.
**Recipe inspired by Cookie and Kate
***Served with lavish crackers (delicious!!) but toasted pita bread would also be lovely!
