We LOVE hummus and we are convinced this is the best hummus recipe out there. With a few simple tricks, you can make creamy smooth homemade hummus and yes, we really do think it’s better than store-bought.
Good hummus is luxuriously creamy, yet light and fluffy. It’s beautifully smooth, and begging to be scooped up with a carrot stick or onto a wedge of pita bread. It’s nutty and tangy, thanks to the tahini, with notes of bright, fresh lemon and mellow garlic.
Perfecting The Best Hummus Recipe
Hummus is made up of only a few ingredients. So why do they differ so much in taste? The key is 2 fold: the ratio of the ingredients you use and the extent to which the chickpeas are cooked. The proclaimed world's best hummus maker swears by the tip of cooking your chickpeas until they are mushy and cooking them in a very light mixture of baking soda to assist in breaking down the fibre in the pulses.
This hummus recipe was perfected by Courtney Smith from Ninja Blenders and is absolutely superb when made in a Nutri Ninja blender.
How To Make The Best Hummus Recipe In Minutes
- 250g Cooked Chickpeas
- Juice from ½ a Lemon
- 2 TBSP Tahini
- 2 TBSP Extra Virgin Olive Oil
- ¼ tsp Ground Cumin
- ¼ tsp Paprika
- ½ tsp Salt
- ½ Garlic Clove
- Put all ingredients in a food processor or blender
- Blend until smooth
- Place blended mixture in a bowl and garnish with a dash of paprika and a sprinkle of parsley leaves.
Best served with veggie sticks such as carrots, cucumber or zucchini, or slices of artisanal breads.
How To Cook Raw Chickpeas:
Canned chickpeas often contain a lot of sodium to aid in preservation. This impacts recipes. The best chickpeas to use are home-cooked chickpeas from raw. When cooking chickpeas the rule of thumb is 1:3. 1 cup of raw chickpeas makes 3 cups cooked chickpeas. Soak raw chickpeas overnight. Add enough water to cover and allow about 4cm extra water. Add some baking soda to your water (approximately 1tsp to every 3 cups chickpeas or 1/2 teaspoon for 1 cup chickpeas). The baking soda helps to breakdown the fibre in the chickpeas. Once soaked drain excess water and add fresh water. Boil chickpeas for approximately 2 hours or until as soft as desired.
Top tip: make extra and freeze into cup size portions ready for your next chickpea dish.
Tips For Using Hummus:
This recipe is a must-have for braais and entertaining. Quick and easy to do, delicious, and it keeps in the fridge well for up to a week afterward. Makes great leftovers!
Enjoy your hummus!