Hummus
Making your own hummus is very simple and produces a much smoother, creamier final product than many shop bought varieties. We have a recipe for traditional hummus which can then be turned into three other colourful varieties with little extra effort!
Ingredients
Classic hummus:
½tsp bicarbonate of soda
60g Tahini
1 garlic clove
Salt, to taste
5tbsp lemon juice
Beetroot hummus:
100g cooked beetroot
½ plain hummus mix above
Salt, to taste
1tbsp lemon juice
Sweet potato hummus:
110g roasted sweet potato
½ plain hummus mix above
3tbsp Roasted Pepper Tapenade
1tbsp lemon juice
2tbsp Early Harvest Arbequina Extra Virgin Olive Oil
30g cooking liquid (from plain chickpeas)
Aubergine Hummus:
½ plain hummus mix above
2tbsp Aubergine Mezze
Instructions
- Place the Chickpeas in a large bowl and cover in water. Leave them to soak overnight, changing the water once if possible.
- Drain the Chickpeas and place them in a small saucepan with the bicarbonate of soda. Add 300ml of water to the saucepan and bring to the boil. Leave to simmer for 1.5 hours until cooked through and tender. As the chickpeas cook skim any skins that form, or foam off the top.
- Once the Chickpeas are cooked and soft, drain them but keep the liquid they were cooked in and transfer it to a bowl.
- Remove the skin off any Chickpeas that still have it on.
- Add the Chickpeas to a blender or food processor with the 90ml of the cooking liquid. Blend together until smooth, this may take a couple of minutes. Once smooth add in all the other ingredients and blend until smooth. If you are making a classic hummus you can serve the hummus with a drizzle of Olive Oil on the top.
- If you are taking Beetroot Hummus, Sweet Potato Hummus or Aubergine Hummus halve your mixture, add the additional ingredients and blend until smooth again.
- Cover tightly to stop a skin forming and serve when needed.
Included in this Recipe
Early Harvest Arbequina Extra Virgin Olive Oil
Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.
Chickpeas
Spanish jarred chickpeas cooked in soft water to retain their natural flavour and perfectly seasoned to add straight to salads, soups and hummus.
Dried Umbrian Chickpeas
Dried Umbrian chickpeas from Italy, a great addition to salads and home-made hummus.