For those of you who are not Simpson fans I am sure this quote made no sense, but for those of you who are, you’ll understand, it’s that moment you realize you had it wrong and nobody has bothered to point it out to you.
“Why didn't someone tell me? Ohhh, I've been making an idiot of myself!"
The relevance: I have just discovered I have been making hummus wrong and nobody has bothered to tell me.
More importantly I guess, I have just figured out how to make the best hummus.
In the past I would simple drain and rinse some chickpeas, chuck them in the food processor with some garlic, lemon juice and olive oil. Puree and hope for the best.
But I have just discovered the most important part of making amazing hummus that nobody has ever bothered to point out – roast your chickpeas and garlic first!
So simple I know but it made an unbelievable difference to my previously stodgy hummus that people must have only eaten to be polite. So here it is, the correct way to make hummus (according to my taste buds anyway):
1 x 420g can of chickpeas, drained and rinsed
4 cloves of garlic, peeled
1/3 cup + 1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon un-hulled Tahini
*Optional ingredients: once you have made the basic hummus, you can get creative and add other flavors with fresh or dried herbs (oregano, basil, parsley, coriander), spices (paprika, cumin, turmeric), sundried tomatoes, dried chili flakes, roasted or boiled carrots or beetroots.
Preheat an oven to 200 degrees. Place drained chickpeas and garlic in a baking dish with 1 tablespoon of olive oil and toss until well coated. Place in the preheated oven for about 15 mins or until the chickpeas are lightly golden and the garlic is tender. Remove from the oven, set aside to cool for 5mins.
Place cooked chickpeas, garlic, tahini, lemon juice and any other *optional ingredients you like to a food processor on high. Whilst processing, slowly pour the additional olive oil until the hummus is desired texture and consistency (if adding ingredients like roasted or boiled carrots, you probably won’t need as much oil due to the moisture in the veg).
Store in an airtight container in the fridge for several days or portion and store in the freezer until desired (always defrost in the fridge). Serve with sticks of carrot, celery, cucumber, capsicum, green beans and grainy crackers or use in place of butter or other spreads on salad sandwiches, rolls, wraps, pitta breads.