Dip Into Hummus

Nothing beats homemade when it comes to this creamy chickpea dip. Quick and easy to prepare, this hummus comes together in minutes using simple ingredients that are easy to find. The result is a smooth, flavour-packed spread that can be enjoyed in so many different ways.

Serve it as a dip with corn chips, pita bread, pita chips, or crackers, or keep things fresh and healthy by pairing it with crunchy vegetable sticks. Spread a generous dollop onto wraps and sandwiches as a delicious foundation layer, or thin it out with a little water or lemon juice to create a creamy salad dressing. It also makes a fantastic alternative to mayonnaise and can even be stirred through warm pasta for an easy, flavourful sauce.

This versatile dip pairs beautifully with falafels and is perfect for entertaining, meal prep, or everyday snacking. Once you try homemade hummus, it’s hard to go back to store-bought.

EQUIPMENT: Food processor, high speed blender or immersion blender, thermomix

CREAMY HOMEMADE HUMMUS

INGREDIENTS

265g (1¼ cups) cooked and drained chickpeas

(canned, pressure-cooked, or boiled chickpeas all work well)

2 tablespoons whole chickpeas, reserved for garnish

75g (⅓ cup) tahini sesame paste

8g fresh garlic, minced

3–4 tablespoons fresh lemon juice

(lemons can vary in acidity, so adjust to taste)

1 heaped teaspoon ground cumin

1/4-1/2 teaspoon beetroot powder, optional (to give a faint pink tinge)

3 tablespoons extra virgin olive oil, plus extra for serving

2 tablespoons ice water or 1–2 ice cubes

1½ teaspoons salt, or to taste

(add gradually and taste as you go)

METHOD

• Add chickpeas, tahini, garlic, lemon juice, cumin, olive oil and salt to a food processor or blender.

• Blend until mixture becomes smooth and creamy.

• With the motor running slowly drizzle in the ice water 1 tablespoon at a time, until you reach your desired consistency. You're looking for a silky, smooth and creamy texture.

• If using ice cubes instead of water drop them in while the motor is running and continue blending until fully melted and incorporated.

• Taste and adjust seasoning if needed, adding more lemon juice, salt or garlic to suit your preference.

CHICKPEA GARNISH

INGREDIENTS

2 tablespoons whole chickpeas

¼ teaspoon smoked paprika

¼ teaspoon chipotle powder (optional)

1/8 teaspoon turmeric powder

A dash of maple syrup

½ teaspoon oil

METHOD

• Toss the chickpeas with the smoked paprika, chipotle powder, turmeric, maple syrup, and oil until evenly coated.

• Spread onto a baking tray and roast at 180°C or 350°F for 10–15 minutes, or until lightly crisp and fragrant.

ASSEMBLE

Transfer the hummus to a serving platter or bowl. Top with the roasted chickpea garnish and lightly drizzle with extra virgin olive oil.

Serve with:

• Corn chips or crackers

• Warm pita bread or your favourite bread

• Fresh vegetable sticks

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