Sun-dried tomato & chilli hummus
If, like me, you’re often disappointed with shop-bought hummus pots with their lacking that velvety smooth texture and flavour, try making this. My tips for a velvety, creamy hummus sit within the recipe and the additional steps are well worth the effort.
Ingredients:
400g can chickpeas (250g drained)
1/4 cup olive oil
6 sun-dried tomatoes
1 large garlic clove
2tbsp tahini
juice of 1/2 lemon
500ml water
1tsp baking soda
1/2tsp salt
1tsp chilli flakes
2tbsp very cold water
Method:
De-hull your chickpeas. The outer skin/shells of the chickpeas can make hummus grainy, so getting rid of as most of the shells as you can is helpful. Don’t worry about removing every single hull, but try to remove at least half. To de-hull them, cover the chickpeas with water in a bowl and gently mush the chickpeas with your hands. The skins/hulls will naturally float to the surface of the water and then you can discard them.
Add the drained chickpeas to a saucepan with the 500ml water and baking soda and bring to a boil. Cook for around 10 minutes to soften them. Drain, run cold water over until cooled and drain again.
Add the chickpeas to a blender with the oil, 5 of the sun-dried tomatoes, garlic, salt, chilli flakes, lemon and tahini. Blend until smooth.
Add in the cold water towards the end and blend again until really creamy and velvety smooth.
Spread the hummus onto a plate and drizzle over some more oil. Sprinkle over the remaining chopped sun-dried tomato, some more chilli flakes and any herbs you have lying around.