PERFECT WHIPPED HUMUS
12 People
106 Cals
PERFECT WHIPPED HUMUS
12 People
106 Cals
About the recipe
If you've ever wondered why your homemade hummus never tastes as silky, creamy and luxurious as the hummus from your favourite café, the secret isn't more olive oil—it's beautifully cooked chickpeas, plenty of ice-cold water and a little patience.This is the best homemade whipped hummus recipe I've ever made. It's unbelievably smooth, light and fluffy, naturally rich in plant protein and fibre, and made with just a handful of simple ingredients. Better still, there's no oil blended into the hummus itself. The creaminess comes from perfectly cooked chickpeas, quality tahini and enough iced water to whip everything into a velvety, cloud-like texture.One of the biggest mistakes people make when making hummus is not adding enough water. Today I used almost 2 cups of iced water to create that incredibly silky consistency. Don't be afraid to keep adding water while blending. The hummus should look slightly looser than you think because it thickens beautifully as it stands. This one simple tip completely transforms the texture.Using dried chickpeas soaked overnight with a little bicarbonate of soda gives the best results. The bicarb helps soften the skins, reduces the cooking time and creates an incredibly creamy hummus that's easier to digest. If you're short on time, good-quality canned chickpeas also work beautifully—simply simmer them for another 10 minutes until very tender before blending.This hummus is wonderfully versatile. Serve it with warm pita, crunchy vegetables or crackers, spread it generously onto sandwiches and wraps, dollop it over grain bowls or roasted vegetables like carrot or spoon it alongside grilled chicken, lamb or fish.One of my favourite ways to enjoy it is as the base for the viral creamy hummus pasta. Simply toss hot pasta through a generous spoonful of hummus with a splash of the pasta cooking water until silky and glossy, then add sautéed mushrooms and spinach, plenty of cracked pepper and a shower of parmesan. It's one of the easiest, healthiest pasta sauces you'll ever make.I also love topping my hummus with warm chickpeas, smoked paprika and extra virgin olive oil, roasted carrots with pistachios, or buttery sautéed mushrooms. Sometimes though, the simplest version is still my favourite—a generous drizzle of beautiful olive oil, a sprinkle of paprika and warm sourdough for scooping.Simple. Nourishing. Protein-rich. And once you make hummus this way, you'll never go back to store-bought again.
Nutrition Per Serving
106
Calories
4g
Fat
1g
Saturates
2g
Sugars
224mg
Salt
7g
Protein
14g
Carbs
5g
Fibre
Ingredients
- 250 g dried chickpeas or 2 × 400 g tins chickpeas, drained and rinsed
- ¼ tsp bicarbonate of soda
- 80 ml hulled tahini
- 60 ml freshly squeezed lemon juice
- 1 tsp flaked sea salt
- 250 ml iced water + an extra cup to blend silky smooth
- To serve
- Warm chickpeas extra virgin olive oil and smoked paprika
- Sautéed mushrooms
- Roasted carrots with pistachios
- Dukkah
- Sourdough
- Fresh cooked hot pasta
Method
Soak the chickpeas
- Place the dried chickpeas into a large bowl with plenty of cold water and stir through the bicarbonate of soda. Leave to soak overnight.
- Why? The bicarb helps soften the skins, making the chickpeas cook faster and blend into an ultra-smooth hummus.
Cook
- Drain and rinse the soaked chickpeas well.
- Transfer to a large saucepan and cover generously with fresh filtered water. Bring to the boil, then reduce to a gentle simmer and cook for 30–40 minutes, or until the chickpeas are very soft and beginning to fall apart. (Cooking times vary depending on the age of the chickpeas.)
- Don't salt the cooking water, as it can slow the softening process.
Blend
- Drain the chickpeas thoroughly while still warm and transfer to a high-speed blender or food processor.
- Add tahini, lemon juice, salt and 250 ml iced water.
- Blend for 2–3 minutes, scraping down the sides once or twice, until the hummus is incredibly smooth, light and fluffy.
- Taste and adjust with iced water or more lemon or salt if needed.
- Don't worry if it seems a little loose—it will naturally thicken as it chills.
Serve
- Spread onto a shallow serving plate, creating swirls with the back of a spoon.
- Finish with your favourite toppings and a generous drizzle of extra virgin olive oil and a sprinkle of paprika.
- Store in an airtight container in the fridge for up to 5 days.
Recipe Notes & Tips
Soak your chickpeas overnight.
Adding a little bicarbonate of soda makes the soaking water more alkaline, helping soften the skins for a smoother hummus while reducing the cooking time. Rinse well before cooking.
Always drain and rinse away the bicarbonate before cooking the chickpeas in fresh water. Cook them until they're incredibly soft.
The softer the chickpeas, the creamier your hummus. They should almost be falling apart. Cooking times vary from 30 minutes to 50 minutes. Don't salt the cooking water.
Salt can slow the softening of the chickpeas, so season once they're cooked. Warm chickpeas blend best.
Blend the chickpeas while they're still warm. They emulsify more easily with the tahini, producing an incredibly smooth texture. Use plenty of iced water.
This is the biggest secret to café-quality hummus. Keep blending and slowly add more iced water until the hummus becomes light, silky and fluffy. Don't be surprised if you use up to 2 cups (500 ml) depending on your chickpeas and tahini. It thickens as it sits.
Your hummus should be slightly softer than you want when it leaves the blender. It firms up beautifully after a short rest in the fridge. Storage.
Keeps beautifully in an airtight container in the refrigerator for up to 5 days. Serving Inspiration
Warm chickpeas, smoked paprika and extra virgin olive oil
Sautéed mushrooms and baby spinach
Roasted carrots with pistachios and green dressinggranate or aged balsamic or a splash of pomegranate molasses.
Roasted pumpkin with dukkah and goat's feta.
Sandwiches and wraps
Buddha bowls and grain salads
As a healthy dip with crunchy vegetables or good bread.
Swirled through hot pasta with mushrooms, spinach and parmesan for the easiest creamy hummus pasta.
Adding a little bicarbonate of soda makes the soaking water more alkaline, helping soften the skins for a smoother hummus while reducing the cooking time. Rinse well before cooking.
Always drain and rinse away the bicarbonate before cooking the chickpeas in fresh water. Cook them until they're incredibly soft.
The softer the chickpeas, the creamier your hummus. They should almost be falling apart. Cooking times vary from 30 minutes to 50 minutes. Don't salt the cooking water.
Salt can slow the softening of the chickpeas, so season once they're cooked. Warm chickpeas blend best.
Blend the chickpeas while they're still warm. They emulsify more easily with the tahini, producing an incredibly smooth texture. Use plenty of iced water.
This is the biggest secret to café-quality hummus. Keep blending and slowly add more iced water until the hummus becomes light, silky and fluffy. Don't be surprised if you use up to 2 cups (500 ml) depending on your chickpeas and tahini. It thickens as it sits.
Your hummus should be slightly softer than you want when it leaves the blender. It firms up beautifully after a short rest in the fridge. Storage.
Keeps beautifully in an airtight container in the refrigerator for up to 5 days. Serving Inspiration
Warm chickpeas, smoked paprika and extra virgin olive oil
Sautéed mushrooms and baby spinach
Roasted carrots with pistachios and green dressinggranate or aged balsamic or a splash of pomegranate molasses.
Roasted pumpkin with dukkah and goat's feta.
Sandwiches and wraps
Buddha bowls and grain salads
As a healthy dip with crunchy vegetables or good bread.
Swirled through hot pasta with mushrooms, spinach and parmesan for the easiest creamy hummus pasta.
