Soft, velvety hummus is one of the mainstays of Eastern Mediterranean cuisine, & widely sold in supermarkets. However, it’s so easy to make that if you’ve got a spare 10 minutes I’d encourage you to make your own – it’s cheaper, far tastier & you can balance the lemon, tahini & garlic just the way you like it!
There is a school of thought that says cooking chickpeas from dried always makes the best hummus as the results are more silky smooth than canned, but in my mind the difference between using canned chickpeas & cooking your own is marginal at best. As such, when weighing up the ease of using canned vs the long prep & cooking required for dried, plus the ‘bad drain’ smell dried chickpeas give off when cooking, canned win for me every time!
There are 2 simple things you can do to make hummus cooked from canned chickpeas taste as good as chickpeas cooked from dried. Firstly, try getting decent canned chickpeas – I find Napolina canned chickpeas are good (i.e. crush easily between thumb & forefinger), other brands are available!
In addition, I remove the skins of the chickpeas first – rub the chickpeas between your palms, put the in a large bowl of water, & take out the skins that float to the top (or just ‘pop’ the chickpeas out of their skins individually when watching TV). It’ll take you 5-10 minutes to do – but the results will be a silky smooth hummus to rival anything cooked from dried.
1 can of chickpeas
2 tbsp tahini
2 tbsp olive oil
Juice & zest of 1 lemon
1 medium garlic clove, crushed
¾ tsp salt
Drain the can of chickpeas, reserving most of the liquid from the can (you’lll use some of it to make the hummus). Remove the skins from the chickpeas – getting every last one isn’t that important, just remove the vast majority. Reserve a few chickpeas as decoration for the hummus if you like, & place the rest in a food processor. Pulse a few times to start breaking them down.
Add the lemon zest & juice, garlic, tahini, oil, salt & pepper, plus 4 tbsp of the chickpea liquid, then blend for at least a minute, until the hummus is smooth. Taste, & adjust flavourings (or add a bit more chickpea liquid if too dry) until it’s perfect for your tastes. Place in a bowl, add the chickpeas to decorate & drizzle with oil. Devour it.