Hummus is everywhere now, and almost all of it is mediocre. The versions in plastic tubs from supermarkets are invariably made with canola or soybean oil — the tahini (sesame paste) is cut with cheap oil to reduce cost. Real hummus uses only tahini as the fat, finished with extra virgin olive oil at the table.
The technique matters. Blending the tahini with lemon juice FIRST, before the chickpeas, creates a light, emulsified base into which the chickpeas blend smoothly. Adding cold water allows you to achieve the fluffy, creamy texture that distinguishes good hummus from pureed chickpeas.
Hummus Recipe
Ingredients
- 400g cooked chickpeas (from 200g dried, or 1 large can drained and rinsed)
- 80ml (⅓ cup) good tahini (sesame paste — ingredients: sesame only)
- 3 tbsp extra virgin olive oil (plus more for serving)
- Juice of 2 lemons
- 2 garlic cloves, roughly chopped
- Pinch of ground cumin
- Cold water — approximately 60ml
- Sea salt
- To serve: smoked paprika, fresh parsley, olive oil
Method
- Reserve a handful of whole chickpeas for garnish. Peel the remaining chickpeas if you want very smooth hummus (optional but worthwhile — pinch each chickpea to pop the skin off).
- In a food processor, blend the tahini and lemon juice for 1 minute until light and creamy.
- Add the garlic and cumin. Process 30 seconds.
- Add the chickpeas. Process for 2 minutes, scraping down the sides.
- With the processor running, add cold water tablespoon by tablespoon until the hummus is smooth, light, and fluffy. It should be noticeably lighter in colour than when you started.
- Add 2 tbsp of the olive oil. Process briefly. Season generously with salt.
- Transfer to a shallow serving bowl. Use the back of a spoon to create a well in the centre. Fill the well with olive oil. Scatter with smoked paprika, fresh parsley, and the reserved whole chickpeas.
Why does my hummus taste bitter?
Raw garlic becomes bitter when processed aggressively. Use less garlic, or blanch the garlic in boiling water for 30 seconds first.
Is shop-bought hummus seed oil free?
Almost never. Check the label — soybean oil and canola oil appear in most commercial brands.
Can I use dried chickpeas?
Yes — dried chickpeas soaked overnight and cooked with a pinch of baking soda until very soft produce significantly better hummus than canned.
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