For the longest time, a Perfect Homemade Hummus recipe has eluded me…try as I might, I just haven’t been able to get the recipe tasting just right, and it has never been quite smooth enough – but not any longer. I have finally discovered the secret to the perfect homemade hummus – and it’s waaay better than the hummus you get in the shops!
Hummus (or houmous as it is often spelled) is one of my favourite things…I absolutely love it: as a dip for veggies, pitta bread (and the occasional cheeky packet of Doritos!), in a wrap or as part of a Middle Eastern inspired meal. But making the perfect homemade hummus is a recipe that has eluded me since, well forever…it’s one of those I tinker with from time to time, but I have never made a recipe that I was truly satisfied with…until now (I blame those highly trained tastebuds from wine buying days – they are a fussy bunch sometimes!)
There are two things that have always bothered me – one is the taste, just never quite as nice as the shop bought (that never happens to me, so it has been making me quite cross) and the other was the texture – never quite smooth enough.
The solution to the first problem was basically a lot of trial and error – and a gradual understanding that you have to be quite heavy handed with the tahini, lemon juice, garlic and olive oil. Hummus is most definitely not just whizzed up chickpeas and a bit of seasoning!
The solution to the texture problem was a technology upgrade…until recently I had been trying to make hummus using a hand held blender – and the texture just wasn’t quite right – much too chunky, and I prefer the smooth and creamy kind…I had read that the best way was to individually peel the chickpeas – now, can you imagine me peeling chickpeas??? That is never going to happen!!
But just at the point when I had practically given up on ever being happy with homemade hummus – along came my new favourite kitchen gadget, my Froothie Optimum G2.3 blender (you can check out my Froothie Review here). This blender is awesome at blitzing down almost anything (and I’ve thrown some tough challenges at it). A couple of weeks ago I shared how it made the smoothest, creamiest tomato soup I have ever tasted blitzing through the tough tomato skins with ease…well the tough chickpea was no match for this beast of a blender either – smooth and creamy hummus in a flash (well, less than 2 minutes).
If you don’t have a Froothie Optimum G2.3 blender or similar, this recipe will still work and create a delicious, though slightly less smooth hummus, but if it’s that super smooth and creamy texture you are hankering after, I would well recommend getting your hands on a G2.3 – it is incredible (You can find out what else it can do by checking out my other Froothie recipes here).
This hummus is perfect as a dip, in a wrap or with all kinds of delicious Middle Eastern dishes, but if you are looking for something new, I can really recommend serving this with my Oven Baked Chicken Shawarma with Garlic Sauce and my Easy Tabbouleh Salad, as well as some flatbreads or pittas…this trio of dishes makes for the most delicious easy peasy dinner party, but is quick and easy enough to do as a midweek treat if you fancy it – better still, almost all of this can be made ahead of time so you can relax and enjoy your own party instead of rushing around like a mad thing! If you fancy a barbecue, the Chicken Shawarma can be barbecued instead and you can always add in some Lamb Kofte Burgers too and maybe some Persian Jewelled Rice as well if you want to make a real splash!
Quick note about tahini – tahini is a paste made from sesame seeds and is common in North African, Greek, Turkish and Middle Eastern dishes…for an authentic tasting hummus it is essential (in my humble opinion), but if you are allergic to sesame seeds, you can of course leave it out…(many people who are allergic to nuts must also steer clear of sesame seeds so do be careful!) If you are using tahini, try to choose a good quality brand that only uses sesame seeds (and doesn’t add any other random gubbins!) My favourite brand is Al’fez, which is suitable for vegans and vegetarians and tastes amazing!
- 2 x 400g cans chickpeas, drained (reserve chickpea water & a few chickpeas)
- 75ml chickpea water
- 4 tablespoons tahini
- Juice of 1 lemon
- 4 cloves of garlic (crush these first if your blender is a bit on the weedy side)
- 1 teaspoon of salt (yes really – it makes a big difference to the flavour)
- 4 tablespoons olive oil (ideally good quality extra virgin), plus extra for drizzling
- 1 teaspoon paprika, ideally smoked (optional)
- 1 tablespoon fresh coriander / cilantro (optional)
- Place the drained chickpeas, 75ml chickpea water, tahini, lemon juice, garlic, salt and olive oil in a high speed blender. Blend for 1-2 minutes (I use the fruit and veg setting on my Froothie, which takes 1 minute 30 seconds).
- Put on a plate or in a shallow bowl and decorate with the reserved chickpeas, paprika and fresh coriander.
Want more Middle Eastern Inspired Recipes? Find more here…
Want to find more great vegetarian meal ideas? Check out my collection of Easy Peasy Vegetarian & Vegan Recipes…
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