4th April 2016
Make hummus that will make all the other hummus makers out there jealous…
Hummus is so incredibly basic for something that is spectacular in taste. Whether you’re looking for a mid morning snack or a nibble for your mates when they come over, hummus is your guy.
Our recipe is so easy to make and leaves plenty of room for you to make it your own. As long as you bear the following tips in mind and stick loosely to the recipe, you’ll soon be the Sultan of Hummus.
1. Hummus or Houmous or Humous or whaaaaaaaat?
I’m glad we started with this incredibly pressing question. Supermarkets spell it differently and no one really knows what’s right. We asked our community and got a very consistent response- it’s definitely HUMMUS! So from now on, let’s just stick to that.
2. Dried Chickpeas are the way forward.
If it’s traditional hummus you’re after then dried chickpeas are a must. It takes preparation and thinking ahead because you need to soak them overnight and then boil for 40+ minutes but the results are totally worth it. Also remember to use bicarbonate of soda in this process (and not salt!) because it helps to break down the casing of the chickpeas.
3. Use Roasted Garlic Paste for your garlic kick.
Roasting garlic before adding it to you hummus mellows out the strong flavour that pure garlic gives. It’s a much sweeter flavour and not as spicy…. What’s more, your breath won’t smell quite as bad so you don’t need to panic if you’re on a date.
4. Tahini gives it the beautiful texture!
We were told by a member of our community to make sure our recipe was at least 25% tahini as this is what gives hummus it’s delectable consistency. Tahini is made from ground sesame seeds and is very easy to get hold of.
5. Get inventive and add your own flavour combinations.
Like everything we do at SORTEDfood, we ask you to get creative and make it your own! In our recipe we have 3 great suggestions but if you’re feeling experimental, anything goes. Think to flavours you’ve experienced before and let us know if you find a winner. Remember you can section up your hummus and go for more than one flavour- wicked if you’re throwing a party.
6. Blend and season it well.
Don’t cheat at this stage. You don’t want ‘orrible lumps getting stuck in your throat. The seasoning is equally important to bring out all of the great flavours so be generous with your sprinkles.
7. Ice cold water helps to even out the consistency.
If you’re hummus is feeling a bit gloopy and thick you can fix this no problem. Use ice cold water ½ a tablespoon at a time and mix it in until you have the required results. Don’t overdo it. You can add more water but you can’t take it out! If you’re storing your hummus in the fridge for later, leave this step until you’re ready to eat it.
8. It’s all in the presentation.
Hummus has a knack of looking a little like mushy poop post blend. So serve up your hummus in a pleasantly coloured bowl with some nice looking garnishes that you’ve used in the recipe. In our three versions we use a sprinkling of oil and herbs, a swirl of sriracha and a handful of sundried tomatoes. Banging.
If you’re not a chickpea fan, there are other alternatives out there. Have you ever tried butterbean hummus? You probably should… just sayin’.
What flavours are in your favourite in hummus? Are we missing any important hummus tricks? Upload your recipes and join the conversation on SORTEDfood!
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