This incredible hummus recipe has been created by our eldest son Barney, who has been living off it at university. He has spent quite a bit of time working out how to get the best texture and taste, and I hope you agree that he has totally perfected the art of hummus making!
I honestly think this hummus is super delicious and wholesome with lots of nutritious tahini (sesame paste) to boost up the calcium, iron, selenium and zinc intake. The lightly fried garlic and zesty lemon peel topping is the winner when it comes to bringing together all the amazing tastes and is well worth spending a minute or two on this topping before serving.
Ingredients
Hummus
- 400 g Tinned Chickpeas
- 1 Lemon (juice)
- 2 cloves Garlic (diced or crushed)
- 4 tbsp Light Tahhini (we love Belazu)
- 1 tbsp Olive Oil
- 2 tsp Cold Water
- 1 tsp Ground Cumin
- Sea Salt (to taste)
Units
Instructions
Hummus
- Open and drain the can of chickpeas, peel as many of the chickpea skins as you have time for, the more you peel the better the texture will be but don’t worry if you don’t have the time. This can be sped up by rubbing the chickpeas in a clean drying up cloth for 30 seconds.
- Peel off long strips of lemon peel for the topping with a potato peeler, and set aside.
- Cut the lemon in half and squeeze all the juice into a mini food processor. Then add the tahini to the lemon juice. Blend for 15 seconds to whip air into the tahini. It should go from a liquid to thick and fluffy and this is an important part of getting the texture right.
- Add the olive oil and the garlic and blend for another 15 seconds until combined.
- Add half the chickpeas and blend for 15 seconds, if there are still whole chickpeas that haven’t been blended scrape down the sides and keep blending, repeat with the second half of the chickpeas.
- The texture should look quite dry at this point so add the two teaspoons of water and blend till you get the desired texture.
- Finally add the cumin and salt and blend for a few seconds to combine.
- Transfer the hummus mixture into a small serving bowl and score the top with a fork to allow the olive oil in the topping to evenly cover the top.
Topping
- Cut the garlic cloves into fine slices and the lemon peel into finer slivers.
- Add both to the olive oil in a frying pan on a very low heat. Fry with constant stirring for 1 minute. Then allow the residual heat to just make the lemon peel curl up and the garlic start to brown. Careful not to overdo it!
- Take the pan off the heat and allow the oil to cool for a couple of minutes and then pour the oil, garlic and lemon peel on top of the hummus.
Recipe Notes
- Serve with wholemeal pitta breads and crunchy veg batons. Stores well covered in the fridge for up to 3 days
- Sesame-free – swap tahini for sunflower seed butter or cashew nut butter
- Suitable for babies from 6 months old if you omit the salt
- Store in the fridge for up to a week.
