Gah! It was definitely time to learn how to make hummus after being faced with bland goop again at our work restaurant! (The same place where I was offered cauliflower cheese, when I ‘dared’ to ask what they had for vegans!! Silly me…)
The hummus was grey, tasteless and most unappetising, so it was time to crack out the new blender, get experimenting and start taking lunch to work with me. I’d save money too so that was a big bonus…
Learning How To Make Hummus
First thing I learned was that making hummus is not rocket science. The basic throw ‘tahini + chickpeas + olive oil into a blender and hey presto we have hummus’ deal was sooo easy. Try as I might, I couldn’t make it taste like that
crap slop in our staff canteen though….
Now I’m a firm believer that most things in life taste better with garlic and/or lots of herbs and spices, so it was time to ramp it up a gear and bring on the spices. I used roasted garlic for this recipe but it’s equally good if the garlic is uncooked.
With a jar of my absolute favourite smoked paprika galloping towards its’ use by date, and a glut of frozen sweetcorn in the freezer, my choice of ingredients was made for me…the teen was duly dispatched to the corner store for chickpeas and the experimenting began.
Fortunately, I’ve just bought a new blender (yes, the old one died) and the teen is still quite happy to be ‘blenderman’ while I experiment. I’m making the most of that willingness while it lasts. He’s a teenager and I know I’m on borrowed time.
I was relegated to chickpeas skinning duty!
This recipe works OK with unskinned chickpeas but it tastes a whole lot better and much smoother if you take the time to skin the little blighters first. Sounds fiddly? It’s really not too bad – especially with a glass of vino collapso at hand.
This hummus packs a bit of a punch and it is delicious with so many vegan dishes, so it won’t hang around in your fridge for long! It’s pretty good in a jacket potato with chopped coriander (cilantro), served with a twist of lemon and great French bread or when added to wraps.
Let me know how you like to eat yours!
Intensely full flavoured, sweet and smokey hummus.
- 1/2 tsp tahini
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp olive oil
- 1 clove garlic
- 1 tsp paprika
- 1 15 oz can drained and rinsed chickpeas
- 3/4 cup tinned/frozen/fresh sweetcorn
- Pinch sea salt
- To taste freshly ground black pepper
- 1 handful coriander for garnish
Add the tahini and lemon juice to a blender and pulse until smooth
Spoon in the chickpeas and sweetcorn, then blend until smooth
Pour in the olive oil, roasted garlic and smoked paprika and process until smooth
Season to taste with salt and pepper
Heap the hummus into a bowl, drizzle with olive oil and add torn coriander leaves
Making this recipe? Please leave a comment to let me know and don’t forget to take a picture and tag it #coraliecooks on Instagram so I can see. I LOVE seeing what you come up with.