Top Up Shop's Signature Hummus

If you're anything like me and Daisy you probably go through a whole lot of hummus on your lunchtimes, and getting those tubs from the supermarkets is not only hit and miss but also full of plastic waste. One of the best things I have discovered this year is that making my own delicious hummus is actually very simple! Starting with dried chickpeas, like our very own Top Up Shop chickpeas is significantly better for giving your hummus not only a fuller taste but a smoother texture, so heres all the knowhow to get your hummus game on, big time!

*Start the night before so that your chickpeas have time to soak overnight and get nice and plump!*

šŸ„™ Soak approximately 250g of Top Up Shop's chickpeas in plenty of cold water and 1tsp of bicarbonate of soda. The bicarbonate of soda helps to break down the chickpeas shells to give a smoother texture later on. Leave your chickpeas to soak overnight or for at least 6 hours.

šŸ„™ When your chickpeas are adequately soaked its time to cook them, give them a good rinse and then chuck them in a large pot with about 2L of water and an extra tsp of bicarbonate of soda. Simmer on a medium heat for 40 minutes until the chickpeas are very soft, if you're not sure cook for a bit longer, cooking time can differ.

šŸ„™ Put your cooked chickpeas (there should be about 300g now) into a food processor with the zest and juice of 1 whole lemon, 1tbsp of good quality tahini and a good glug of olive oil (this is kind of to your own preference but I used about 2 tbsp). Season to taste with salt and pepper and add a little water to soften the texture. Blitz until smooth and don't be afraid to blitz it a few times to get it extra smooth. If you need to add more oil that's fine too!

šŸ„™ I served my hummus with an aromatic oil according to a Yotam Ottolenghi recipe with garlic, chilli, a hint of cinnamon and ginger. Aromatic oil really brings out an extra taste in your hummus and it can be whatever you prefer, a friend of mine always uses za'atar which is also delicious. I'd recommend to always toast your spices in the oil to really combine and enhance the flavours and then be very liberal dishing it out with your hummus - theres no such thing as too much garlic right?

Enjoy your new hummus making lifestyle!

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