Basic Hummus Recipe
Start with this base, then add other ingredients to make your own signature flavour combinations.
Serves
4-6
Ingredients
- 1 x 400-g can chickpeas, drained and rinsed
- 2 heaped tbsp tahini
- juice of half a small lemon
- 1 small garlic clove, peeled
- 3–4tbsp cold water
- salt, to taste
Method
Put the chickpeas, tahini, lemon juice and garlic in a food processor. Add salt to taste. Purée for 1–3 minutes, scraping down the sides once or twice with a rubber spatula as you go.
Add 2–3tbsp of ice cold water to the mixture to help give it a smooth but fluffy texture. Add more ice cold water as needed until you reach the desired consistency.
Spicy Green Hummus
Ingredients
- olive oil for frying, plus extra to serve
- 1 small garlic clove, chopped
- 1 jalapeño, seeds and inner ribs discarded, chopped
- 70g canned chickpeas, drained and rinsed
- 60g shelled edamame beans
- 2 heaped tbsp tahini
- juice of ½ lime
- 15g coriander, plus extra to serve
- 3–4 tbsp ice cold water
- salt, to taste
Method
In a frying pan, heat 1tbsp olive oil over a medium heat. Add the garlic and jalapeño and cook for about 5 minutes until softened. Remove from the heat and stand for 5 minutes.
Place everything except the ice cold water (including the jalapeño, garlic and cooking oil) in a food processor and blend, scraping down the sides once or twice. Add the ice cold water slowly until you reach the desired smooth but fluffy consistency. Serve with a drizzle of olive oil and chopped coriander on top, if desired.
Za’atar & Pine Nut Hummus
Ingredients
- 1 x 400g can chickpeas, drained and rinsed
- 2 heaped tbsp tahini
- juice of half a lemon
- 1 small garlic clove, peeled
- 3–4 tbsp ice cold water salt, to taste
- 25g Kalamata olives, pitted and finely chopped
- 2tbsp pine nuts, toasted
- 1tbsp extra virgin olive oil
- 1tsp Za’atar
Method
Put the chickpeas, tahini, lemon juice and garlic in a food processor. Season with salt. Blend for 1–3 minutes, scraping down the sides once or twice with a rubber spatula. Add the ice cold water slowly until you reach the desired smooth but fluffy consistency.
Top with the olives, toasted pine nuts, olive oil and za’atar to serve.Remove from the heat and stand for 5 minutes.
Butternut & Harissa Hummus
Ingredients
- 1tbsp olive oil
- 2 garlic cloves, finely chopped
- ½ tsp ground cumin
- 140g roasted, mashed butternut squash
- 140g canned chickpeas, drained and rinsed
- 2 heaped tbsp tahini
- juice of half a lemon
- 3–4tbsp ice cold water
- salt, to taste
- 1tsp harissa paste mixed with 1tbsp olive oil
Method
In a small frying pan, heat the olive oil, garlic and cumin over a medium heat until the garlic is sizzling and fragrant. Remove from the heat and let stand for 5 minutes.
In a food processor, combine the squash, chickpeas, tahini, lemon juice and the cooked garlic and cumin with the oil from the pan. Season with salt. Blend for 1–3 minutes, scraping down the sides with a rubber spatula. Add the ice cold water slowly until you reach the desired smooth but fluffy consistency. Place the hummus in a bowl and pour over the harissa oil to serve.
Recipe courtesy of The Vital Vegan by Leah Vanderveldt, published by Ryland Peters & Small. Photography by Clare Winfield.
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