Better Than Store-Bought Hummus

By

- Media Credit:
This homemade hummus is creamy, flavourful, and better than anything you can get in a store.
No ratings yet
Duration8 hrs 30 mins
Cook Time30 mins
Prep Time8 hrs
Servings1 large bowl

Ingredients

  • 200 g / 7oz dry chickpeas
  • 1 tsp bicarbonate of soda baking soda
  • 5 tbsp tahini
  • 1 ½ lemons
  • 1 tsp cumin powder
  • 1 tsp za’atar plus extra for decoration
  • ½ tsp paprika plus extra for decoration
  • 3 garlic cloves
  • 2 tbsp extra virgin olive oil plus extra for decoration
  • salt
  • a few parsley leaves optional

Instructions

  • Add the dry chickpeas to a large bowl and cover with plenty of cold water. Cover with a tea towel or a plate and leave to soak for 8 hours or overnight.
  • Thoroughly drain and rinse the chickpeas and add them to a saucepan along with the bicarbonate of soda. Cover with hot water straight from a kettle so that the water is 2 inches deeper than the chickpeas. Cover the pan with a lid, bring the water to the boil then reduce the heat and simmer for 30 minutes.
  • Transfer 5 tbsp of water to a small glass and place it in the freezer while you carry out the next steps.
  • Drain the chickpeas and add them to a mixing bowl. Pour in cold water and rub the chickpeas with your hands to remove the skins and sieve out as many as possible.
  • Add the skinned chickpeas to a food processor along with the tahini, juice of the lemons, cumin powder, za’atar, paprika and a generous pinch of salt. Peel the garlic cloves and add them to the food processor. Process the ingredients until mostly broken down. Then slowly pour in the olive oil and ice cold water from the freezer. Process for 4-5 minutes until the hummus is super smooth.
  • Transfer to a serving bowl and top with a drizzle of extra virgin olive oil, a sprinkling of za’atar and paprika.
  • Finally, roughly chop a few leaves of parsley and sprinkle on top to finish. This hummus will taste best eaten the same day, but you can store for 4-5 days in the fridge in an air-tight container.
This recipe was republished with permission from SoVegan. Find the original recipe here.

Join The Plant Based Newsletter and we will plant a tree! 🌳

We plant a tree for every signup. You’ll receive our weekly news round-up and be the first to hear about, product launches, exclusive offers and more!

© 2024 Plant Based News is a mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals. | Plant Based News Ltd, PO Box 71173, London, SE20 9DQ, United Kingdom.

buttons/scroll-to-top/scroll-to-top-small-active