I love hummus, can you tell by the title? Because of our busy schedule, my fiancé usually buys a tub of hummus and last week it made me realise that I need to start making it again. 1. It’s so much nicer, and 2. There aren’t any preservatives. I find mine lasts about one to two weeks or until it starts to have a fizzy taste to it. That’s when you know it’s time to let it go. I find the shorter some things last, the better it is. Whenever I make hummus I use 2-3 cups of chickpeas and that will do a jar and a half of it, which will generally last us about a week anyway because we eat it with pretty much everything.

If I’m being honest, when I made this batch of hummus, I hulled (which is taking off the skin of the chickpeas) the chickpeas by hand after I boiled them and it took me a solid hour doing so. You don’t necessarily have to hull them, but it does make a big difference. It’s a lot smoother and not gritty compared to leaving their skin on. But good news! I actually looked it up, (duh) and there are heaps of recourses and videos of quick and easy ways to take the chickpea skin off… aaaamazing. If only I did that up before wasting an hour. So yes, don’t do what I did… just google it.

what you will need

• 2 cups of chickpeas (not canned)
• 2 lemons
• Garlic
• Sea salt
• Water
• Peanut oil
• Olive oil
• A food processor

So with this recipe I want you to totally take control of what you want to do regarding the seasoning, and how much water, oil, garlic ect that you want to put in. I really want you to taste as you go because that’s basically what I do. I actually don’t have a full measurement recipe :). I just chuck things in little by little and taste as I blend until I’m super happy with it.

Quick tip: If you are going to put the hummus in jars or containers, try to sterilise them before hand, let it sit for 10 seconds with boiling water. This makes it last longer and prevents bacteria growth.

Method: do this first bit the day before!

Okay, so before you make your hummus soak your 2 cups of chickpeas in a bowl over night. Cover the chickpeas with water about an inch or two above them because they will expand. This is good because it will soften the chickpeas so boiling time shorter. You can boil them the night before if you like but I find it’s a lot nicer to work with freshly boiled chickpeas as they are softer to work with when making a nice smooth hummus.

Whenever you have time the next day, strain the chickpeas and chuck them in a pot with water again, an inch or two over the chickpeas and let them boil until the water is at the same level they are, and have softened. Then you can strain and rinse them. Usually it’s about 20-30 minutes. I fold my washing in that time or chuck on an episode of something haha. Or both.

This final bit is super easy, put them all into a food processor. I usually start with 1/2 a cup of water and a good dollop of oil to get it going. What you really want in a good hummus is a smooth texture and not too thick. So if you aren’t happy with it then add some more oil and a little bit more water (altogether I put in a cup of water) as you add the rest of the ingredients to your liking.

I love making this and I hope you will as well.

Ta ta

Nic xo