I like to think that I’ve learned a few things on my short quarter-century on this planet (yeah, I know, shut up), and I think the most important is this: you can never eat too much hummus.
A big pile of home-made hummus and a French stick or, even better, some home-made bread is one of the most innocent pleasures left and makes for a great lunch in the summer. This used to get us through exam prep in uni when we’d all camp out in the back garden and gorge ourselves on knowledge and chickpea spread. Killer.
Just a note: if you have a good blender, especially a hand blender, this will be a walk in the park. If you’ve got a crap standy-uppy blender like mine, you’ll have to scoop out the hummus several times and put it back in to get it really smooth. Also, you might want to implement a rule stating that the person who cooks doesn’t have to wash up; bringing this up stealthily a few days before you plan to make the hummus will downplay any accusations of foul play as your poor friend / flatmate / partner hacks their fingers down to the bone to get that last bit of hummus from under the blades of the blender.
It’s totally worth their bloodshed – just keep that in mind.
(Makes 1 batch)
800g tinned chickpeas, drained
3 garlic cloves, crushed
1 tbsp tahini
3 tbsp extra virgin olive oil
the juice of 3 lemons, freshly squeezed
Puree everything together in a blender
Add more oil, juice or tahini to reach your desired consistency
This is a particularly lemony hummus, because that’s how I love it. If you like your hummus to be less lemony, feel free to start with the juice of just 1 lemon and add more in until it reaches your perfect taste.
There is no better hummus recipe than this for me. Hands down.