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Hummus [with Video!]

Classic Hummus Recipe from the ENTCS

Hummus has definitely taken over the world. Originating in the Middle East, this flavourful and versatile spread has settled on our plates very comfortably. And rightly so as it’s just as delicious as it is healthy! Another upside is it’s relative simplicity – with enough care and quality ingredients, you’ll whip up your own hummus no time. Be sure to check out the full video below for all the tips and tricks on how to reach the perfect texture!

This is a basic recipe for Hummus but you can add all sorts of different things to change it if you wish. It is easy to make if you have a food processor. If you don’t you can use a pestle and mortar but it will give a chunkier result. If you prefer you can used dried chick peas which will need to be soaked overnight and then cooked for a couple of hours. You would need about 250g cooked weight for this recipe.

Ingredients

1 x 400g can chick peas
2 – 3tbsp tahini paste
1 tsp ground cumin (optional)
2 tbsp lemon juice
1 clove garlic (roasted if you prefer)
2 tbsp extra virgin olive oil
2 – 4tbsp ice cold water
Salt and freshly ground pepper

Classic Hummus Recipe from the ENTCS

Instructions

1. Drain the chick peas and rinse with cold water briefly. Put into the bowl of the food processor with the tahini paste, cumin, lemon juice and garlic. Process until it has broken up and whilst the motor is running add the olive oil.
2. Scrape everything down the sides into the bowl. Turn the motor on again and gradually pour in 2 tablespoons of water. Add salt and pepper and taste. If you wish to lighten the flavour a little more gradually add more water.
3. Put into a serving dish and serve. If storing in the refrigerator ensure the Hummus is covered.

Alternatives:

Roast Red Pepper

Cut a red pepper into 4 quarters and remove the seeds and stem. Roast in an oven set at 200C/ Fan 180C/ Gas Mark 6 for about 20 minutes or until the skin is blackened and blistered. Alternatively grill, skin side up for the same effect. Put into a bowl and cover with a plate until the pepper is cool. Remove the skin. Add to the hummus before you add the water with a teaspoon of smoked paprika. Blend well and add water and salt and pepper as required.

Carrot Hummus

Add 200g cooked carrots – either boiled, steamed or roasted to the hummus before adding the water. Season and add water as required

Squash Hummus

Cut Butternut squash into small cubes and coat in a little oil. Roast in the oven set at 200C/ Fan 180C/ Gas Mark 6 for about 25 – 30 minutes, turning them after 15 minutes. Add to the Hummus before the water and add extra water if required. Add a little ground coriander and dried chilli powder.

Toppings:

You can top hummus with various ingredients e.g:
A drizzle of good quality extra virgin olive oil and toasted pine nuts
Extra chick peas mixed with a little tahini, water, chopped parsley, grated lemon zest salt and pepper
Caramelised red onions

Don’t forget to Pin the recipe for later! 📍➡️

Watch the full video below! 👩‍🍳⬇️

Pinnable Classic Hummus Recipe from the ENTCS
Pinnable Classic Hummus Recipe from the ENTCS
Pinnable Classic Hummus Recipe from the ENTCS

 

If you enjoyed the recipe or have any questions at all, feel free to leave a comment below and we’ll be happy to help! Check out our other recipes by visiting our Recipe tab!