Hummus is one of those things that well worth making yourself. It only takes a few ingredients
and a few minutes to whip up the creamiest hummus that tastes so much better than store bought.
Welcome to recipes by carina where I share with you how to make classic
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To start you’re going to need a food processor or a pretty good blender to make this recipe. Drain
one can of chickpeas or pinto beans, these are the same ingredient, just different names. Make
sure to keep a small amount of the liquid the chickpeas come in as we will be using this later
on in the hummus. The remaining, actually called Aquafaba can be used for so many different recipes
in place of egg whites so make sure not to just tip it down the drain.
Add your chickpeas to the food processor, place on the lid and turn it on. The chickpeas will
probably turn a little chalky at this point, not really smooth in consistency
but let it run for about 30 seconds to a minute before we add some of the remaining ingredients.
If you would like the full recipe for this hummus it will be on my website as well as the
full measurements listed in the description box below. I also have variations to the recipe if you
would like to turn this into beetroot and feta hummus, sweet potato hummus or roasted carrot.
The next ingredient we need is tahini. If you haven’t used tahini before its basically
just ground up sesame seeds, it kind of has the consistency of most other seed butters.
You can find this in most grocery stores and supermarkets or if you
would like you can easily make it yourself with a food processor.
Turn the machine off and remove the lid. Measure out 1/4 cup of the tahini
and pour it in. You really do need tahini for hummus,
its a pretty essential ingredient so make sure you don’t skip it.
To the chickpeas and tahini we’re also going to add in the juice of one large
lemon. You need about 2-3 tablespoons of juice so if your lemon is a little smaller
just use two instead. The lemon juice really helps to brighten up the hummus
and give it a slight tangy flavour that is pretty perfect.
Lastly at this point we’ll nee half a teaspoon of cumin to give the hummus that deep kind of
earthy flavour and a clove of garlic. You can crush or chop the garlic up before
but I just place in a whole clove and let the food processor do it’s job.
As I said before this recipe can have variations. The flavour combos of hummus is pretty much
endless whether it’s different toppings or ingredients added to the actual hummus
its self. This is kind of like a base recipe which is completely delicious and perfect as
is but you can also add so many different ingredients and flavours too.
A few of my favourites are beetroot and feta, avocado,
roasted red pepper and sweet potato. I’ll have the recipe for all of these on my website.
Place the lid on the food processor and turn it on.
You’ll notice now the mixture is a lot looser and it’s coming together a lot better.
Let the machine run for about 30 seconds to a minute until it looks pretty well incorporated.
Take your extra virgin olive oil and with the machine still running pour in 2 tablespoons.
Next is the secret to getting it super smooth and creamy, the aquafaba or the
liquid the chickpeas came in. Again with the machine running pour in about 3 tablespoons,
you may want more than this depending if you like hummus
thicker or thinner. You can see here the texture starts to change almost instantly.
Lastly of course you’ll need a few big pinches of salt.
Turn the machine off and take off the lid. Using a rubber spatula scrape down the edges.
You can do this throughout making the hummus but I usually leave this until the end as
most of the stuff stuck to the sides will get incorporated when you add the oil and liquid.
Place the lid back on and turn the processor on for about 2 minutes.
After the 2 minutes remove the lid and take a spoon to give the hummus a taste
test. Add more lemon, salt, or chickpea liquid until you think its perfect.
To serve the hummus I like to pour it out into a bowl,
smooth it around and top with extra virgin olive oil, a sprinkle of paprika
or cayenne pepper if you would prefer a little heat and some chopped parsley.
Serve with veggies, pita bread or keep it in
the fridge for about a week to snack on or add to meals.
I hope you give this recipe try, it’s so simple and easy to make yourself,
so much better than the stuff you can buy and so many different flavour combos.
Thank you for watching and I will see you in my next video.