Yes that’s right. I have the secret! Although it’s not quite a secret, as it’s all over the internet but I recently discovered a small but vital tip to smooth hummus.

I often eat really smooth hummus in Turkish or Lebanese restaurants and cannot get enough of it. I love this creamy dip that goes well with almost anything, from vegetables, crackers or pitta breads. It’s a great dip to make when you have friends coming over but I never could master a super smooth hummus, until now!

I read an article that said the trick to super smooth hummus is to peel your chickpeas! The chickpeas have this slimy skin over it, and this is what stops your hummus being smooth. When blending the chickpeas, the skin never breaks down as much as you want it to. Yes it takes longer but is so worth it.

Now there’s a long standing debate about whether to use dried chickpeas or canned. Personally I haven’t tried using dried chickpeas, simply because it takes too long as you have to soak them overnight and boil them. One day I will give it a go, but for now I have found that tinned chickpeas work perfectly well.

This is my basic recipe to hummus, that can be flavoured however you please. You can add paprika, jalapeños or cumin. Or roasted peppers and garlic. You can add whatever you like! In this instance I added sumac, mixed seeds and pomegranate seeds for a burst of sweetness. It’s so delicious and so healthy! Follow this basic recipe and you can’t go wrong.

Ingredients:

• 1 tin of chickpeas
• 1/2 Lemon
• 2 heaped tsp tahini
• 1/2 clove garlic
• pinch of salt
• splash of juice from the chickpea can
• drizzle of extra virgin olive oil (to serve)

Method:

• Drain and peel all the chickpeas, whilst reserving some of the liquid from the can.
• Place in the blender and add all of the other ingredients, apart from the olive oil.
• Blend until extra smooth and season to taste.
• If the mixture is too soft, place in a the fridge for 30 mins.
• Spread over a plate using the back of a spoon. Sprinkle over any spices if you wish.
• Drizzle with extra virgin olive oil and enjoy!

Thanks for reading and check out my website at www.jbimagery.co.uk