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

For the classic hummus:

110g dried Umbrian Chickpeas

1/2tsp Bicarbonate of Soda

90ml cooking liquid

60g Tahini

1 Garlic cloves

Small pinch of salt (or to taste)

5tbsp lemon juice

Beetroot hummus:

100g Cooked Beetroot

1/2 of plain hummus mix above

2 tsp Smoked Chilli Harissa

Pinch salt (to taste)

1tbsp Lemon juice

Sweet potato hummus:

110g roasted sweet potato

1/2 of plain hummus mix above

3tbsp Roasted Pepper Tapenade

1tbsp lemon juice

2tbsp Early Harvest Olive Oil

30g cooking liquid (from plain chickpeas)

Aubergine Hummus:

½ plain hummus mix above

2tbsp Aubergine Mezze

Ingredients

For the classic hummus:

110g dried Umbrian Chickpeas

1/2tsp Bicarbonate of Soda

90ml cooking liquid

60g Tahini

1 Garlic cloves

Small pinch of salt (or to taste)

5tbsp lemon juice

Beetroot hummus:

100g Cooked Beetroot

1/2 of plain hummus mix above

2 tsp Smoked Chilli Harissa

Pinch salt (to taste)

1tbsp Lemon juice

Sweet potato hummus:

110g roasted sweet potato

1/2 of plain hummus mix above

3tbsp Roasted Pepper Tapenade

1tbsp lemon juice

2tbsp Early Harvest Olive Oil

30g cooking liquid (from plain chickpeas)

Aubergine Hummus:

½ plain hummus mix above

2tbsp Aubergine Mezze

1

Place the chickpeas in a large bowl and cover in water. Leave them to soak overnight, changing the water once if possible.

2

Drain the chickpeas and place them in a small saucepan with the Bicarbonate 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 of the top.

3

Once the chickpeas are cooked and soft, drain them but keep the liquid they were cooked in and transfer it to a bowl.

4

Remove the skin off any chickpeas that still have it on.

5

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.

6

If you are making one Beetroot Hummus, Sweet Potato Hummus or Aubergine Hummus halve your mixture, add the additional ingredients and blend until smooth again.

7

Cover tightly to stop a skin forming and serve when needed.

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