The best hummus recipe is one that makes you get the basics right. From there you can start experimenting adding different spices, or even vegetables to make other variations like this beetroot hummus. With the OmniBlend blender it’s easy to make hummus at home, and add spices that you like or simply follow the recipe. A high-performance blender blends the chickpeas smooth, and we recommend to use a silicon spatula to scrape the spread out of the jug when ready.
Hummus is not only great on a platter served with raw vegetable sticks, it’s also delicious on a sandwich or wrap. This recipe is developed by Le’Chelle Aldridge, lifestyle blogger who lives in Cape Town and likes to keep things real. So for this hummus recipe, tried and tested for you to make it at home too!
- 1 can (400g) of chickpeas
- 1/2 cup tahini (I made my own but store bought will work just fine)
- 1/2 cup aquafaba (liquid from the canned chickpeas)
- 1 sprig of fresh parsley
- 4 cloves of roasted garlic (you could also use fresh garlic but I think roasted gives a better flavour)
- 1 tbsp olive oil + extra for roasting
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp cumin
- a sprinkle of paprika
Cut off the head (that sticky out bit) to expose the cloves, pour olive oil over generously and roast on 180ºC till cloves are tender.
Add all the ingredients to your high-powered blender (I used the OmniBlend V – 2ltr narrow base), secure the lid and insert the tamper.
Blend on high, using the tamper if needed and scraping down the sides as needed until your hummus is creamy and smooth.
Add extra aquafaba (chickpea liquid) or water if you want a runnier texture.
Garnish with olive oil, a sprinkle of paprika (if you’d like), fresh parsley and serve.