What better time to whip up your own bowl of creamy homemade hummus than on International Hummus Day!? To cut down on time, this hummus is made with pre-cooked tinned chickpeas. Don’t skimp out on the tahini as this gives hummus its characteristic flavour and texture. If you don’t mind a chunkier texture, then feel free skip the first step.
Hummus with olive pesto topping
For the Hummus:
- 2 x tins chickpeas, drained & rinsed
- Pinch ground cumin
- 120g -150g tahini
- 1 garlic clove
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
For the Topping:
- 3 tbsp Buffet Olives Olive Pesto with Sundried Tomatoes
- 1 tbsp olive oil
- 1 tbsp chopped parsley
- Pinch sumac
SPREAD the rinsed chickpeas between two tea towels and use your hands to gently rub the towels together for a few minutes. Discard the skins.
PLACE the chickpeas in a pot with enough water to cover them. Season with 1 teaspoon of salt and a pinch of cumin. Simmer for 15 minutes, until soft.
DRAIN the chickpeas over a bowl, saving the water. Put the warm chickpeas into a food processor with 120g of tahini, garlic, lemon juice, a couple of ice cubes, 2 tbsp of the reserved chickpea water and a good pinch of salt. Blitz until smooth, then taste. You might need to add more tahini, garlic, lemon or salt for flavour, or more chickpea water to make a softer consistency. Add a bit of each as you need. Don’t be shy about adding more tahini – each brand differs and may require you to use more.
BLITZ the hummus until very smooth, a few minutes at least. Don’t worry about the hummus being too loose; it will thicken as it sits.
WHEN ready to serve, dollop your homemade hummus on a round plate and make a swirl in it using the back of a spoon. Rotate the plate as you make your swirl, working from the outside in. Mix the pesto with a tablespoon of olive oil in a small bowl. Drizzle some olive oil over the hummus and add the pesto mix, following the lines of your swirl. Finish with chopped parsley and sumac.