It’s time to up your hummus game with International Hummus Day (15 May) around the corner. These top tips to creating the best homemade dip will make sure you ace it. 

Tahini 

Flavour is key so even if your hummus is super smooth, it won’t matter if the flavours aren’t right! A classic hummus recipe contains a healthy heap of tahini (sesame seed paste), with the punchy addition of fresh garlic, freshly squeezed lemon juice and salt. These are all blended together and finished with a glug of olive oil. If you can’t find tahini in store, simply swap out for smooth peanut butter and add a generous squeeze of lemon juice. 

Cooking the chickpeas 

Whether you’re using chickpeas you’ve cooked at home or canned chickpeas, take the time to boil them in water for at least 15 minutes before draining and proceeding with the recipe. The warmth from the chickpeas will also contribute to the smooth consistency of your dip and you’ll end up using less oil. 

Removing the chickpea skins 

The necessity of adding this step is disputed. If the skins have not released from boiling the chickpeas, add them to another bowl of hot water with a tiny pinch of bicarb and stir gently to agitate. The skins should float to the top and can be scooped away. Drain and go on to blend with the remaining ingredients.  

Your hummus is too thin 

It can still be saved! Blend in 1 Tbsp of tahini or double-cream plain yoghurt at a time until the desired consistency is reached. It will also firm up slightly when it is refrigerated. 

Flavour saviours

Try these hummus flavours variations! Simply add to a blender along with the original hummus recipe:

Beetroot hummus

Add 1/4 cup cooked, grated beetroot and blend until smooth.

Herb hummus

Add 10g parsley, 10g chives and 5g coriander. Add zest from one lemon and blend until smooth.

Red pepper hummus

Add 1 roasted and chopped red pepper, 1/2 tsp ground cumin and 1/2 tsp paprika. Blend until smooth.

Roasted butternut hummus

Add 1 cup roasted and mashed butternut, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg and a drizzle of honey. Blend until smooth.

Words by: Sjaan Van Der Ploeg
Photographs: Getty Images, Fresh Living Magazine 

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