"My top 3 tips for the silkiest hummus:
1. I always use my frozen chickpeas for hummus. The icy chickpeas blend very smoothly when adding the oil, in comparison to the room temperature ones.
2. I use a generous amount of EVO oil and I add water bit by bit and I’m not afraid of making it a bit runnier (after it sets, it becomes hard again)
3. Blend blend blend.
Also, there’s a tip around where you can simply add baking soda when hydrating the chickpeas. Has anyone tried it?
I tried the baking soda when actually cooking the chickpeas, but didn’t do much. I’m very curious about your experiences 🌿 ."
Creamy Hummus with Garlic, Toasted Sesame and Parsley Topping
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This recipe is perfect use of your canned chickpeas or if you have dried beans, Ana will help you cook them to create the most creamy hummus you've ever had!
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Prep time 5mins
Cook time 5mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 (14-ounce) can chickpeas
- 1 clove garlic, peeled
- 4 tablespoons olive oil
- 1/2 lemon, juiced
- Salt, to taste
- Sesame Seeds, toasted
- Parsley, chopped, for garnish
Method
Step 1
Add the chickpeas to your blender. Add the garlic, sea salt, then add 1/2 cup water and lemon juice. Blend well and add more water if necessary.
Step 2
Add the oil and blend one more time. The hummus will now get lighter in color and more creamy. Have a taste and add more lemon juice, salt or a splash of water to loosen, if needed. Transfer to a serving bowl.
Step 3
Garnish with a good drizzle of extra virgin oil, chopped fresh parsley and tossed sesame seeds. Serve with sliced crunchy veg, toast or flat breads. Enjoy!