Hummus 2.0

My previous attempts at hummus have always resulted in a drier almost crumbly mix. Tasty as hell, good nutritious protein, but a dip it is not. I always presumed this was a combination of a hand blender that is not up to task, lack of patience on my part, or the fact that I was sparing on all those calorie rich oils and tahini.

Not so. As an experiment, I decided to try a different tack this morning. I got my recent batch of chickpeas, scooped out a suitable amount and gave them a quick mash with a fork. Enough to break the skin, and split them up a bit, but we are not replacing the blender here.

Yeah, I know you are meant to remove the skins. Life’s too short, don’t set the Cuisine-quisition on me.

I chucked them all in the container, and doused them with a respectable amount of lemon juice. By respectable, I mean, I have no idea how much – at least a full lemons worth if you are freshly squeezing them, maybe 2 tablespoons if you are using juice from a bottle.

I topped off with the oil (maybe 1-2 tablespoons) and set the mix aside to see if letting it develop has any kind of effect.

2 hours later I am back from the pool and the shops, and I set about blending it. Whatever happened it blended smoothly first go, into the smooth paste that you are meant to have.

The flavour was divine – lemon juice stronger than I usually have it, but not overpowering. In fact the main ingredients were in perfect balance (the tahini, garlic, lemon juice, spices – cumin, coriander, paprika and a little chilli powder, as well as the usual stalwart – half a jar of sundried tomato pesto.

Absolutely gorgeous. Didn’t make enough at all. Will be all eaten soon.