There are 101 hummus recipes out there which all offer slightly different variations and techniques but this is the recipe we used in the bakery which always went down well. The trick is not to scrimp on the ingredients which actually deliver the flavour and texture you want from a good hummus such as olive oil, lemon juice, garlic and salt. Without enough of these ingredients hummus can very easily be bland and unappealing. Once you’ve got the basic recipe as you like it (depending on your personal preference you might tweak the ratios a bit) you’ve got a blank canvas for all the other types of hummus you might want to make. For some variation try adding 1 heaped tsp of korma paste for an Indian spiced version, some cooked beetroot or some sweet chilli sauce. The list is endless …
Ingredients:
Serves 4
1 x 400g tin chickpeas, drained
2 tbsps tahini
2 cloves garlic
Juice of 2 lemons
½ tsp seasalt
2 tbsps light olive oil
Generous pinch of cumin
To make:
Blitz in a food processor until silky smooth
