Hummus is a popular dip that is made with chickpeas, but most fans of the salad essential will simply pick it up in their local supermarket. However, with Britons reducing the number of times they go shopping for groceries due to the coronavirus, now’s the time to learn how to make it at home. This Morning chef Phil Vickery revealed the best hummus recipe for beginners on today’s show.
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Phil joined presenters Eamonn Holmes and Ruth Langsford on Friday’s show to share his top tips for making hummus.
Though he admitted it does take time, he said it was worth it – and he took inspiration from a trip to Israel for his special recipe.
The chef revealed that when he visited the country, he went to a restaurant that only served different flavours of hummus, opening his eyes to how tasty it could be when you make your own.
Most surprisingly though, he said the hummus was served warm – and suggested viewers do the same.
The chef explained that you used dried chickpeas for a deeper, smoother flavour, though you can use tinned chickpeas if it’s easier – you just won’t get the same depth.
Recommending the dip was served warm with pitta bread or crudites such as cucumber or carrot sticks, Phil shared his simple recipe for the perfect hummus.
To serve, he topped it with a drizzle of olive oil as well as tahini and fresh herbs.
Here’s how to make Phil Vickery’s hummus recipe:
Serves: 4-6 people
350g dried chickpeas
4 tsp baking soda
4-6 tbsp tahini
6 garlic cloves, finely pasted
dash olive oil
Salt and pepper
juice of 1 large lemon
Optional serving suggestions
Chopped parsley or coriander
Chopped spring onions
Chopped green chillies
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1. The day before you want to make the hummus, wash the chickpeas, then place in a large bowl and cover with cold water. Add 2 tsp baking soda, mix well and leave in the fridge overnight.
2. The next day, rinse the chickpeas well and place into a pan. Add the remaining 2 tsp baking soda, mix well and cover with water by 2-3cm.
3. Bring to the boil on the hob and skim the surface well. Reduce the heat then simmer for 20-30 minutes or until the chickpeas are cooked – they should be soft but not falling apart.
4. When cooked, drain well and keep the cooking liquor.
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5. Place the tahini, ¾ of the cooked chickpeas, the garlic and a splash of olive into a food processor and blitz on full speed for 2 minutes – you may need to add a little of the reserved cooking liquor to loosen the mix slightly.
6. Spoon into a bowl, add salt, pepper and lemon juice and mix well – taste and adjust if needed. This is all about personal taste, I like lots of garlic and tahini.
7. Serve warm with a swirl of extra (room temperature) tahini, and a few of the whole chickpeas.
8. I also like to sprinkle over lots of chopped fresh parsley or coriander, or even chopped spring onions and a few slices of green chilli. Sometimes a little thick yogurt is also a nice addition.
Phil also provided details of how to make a beetroot version or a roasted pepper version.
Though he said he’s not a huge fan of flavoured hummus, they make a refreshing change to the traditional recipe.
Here’s how to use the basic recipe above to make a flavoured hummus:
Beetroot & Coriander Version
Add 200g chopped cooked beets, gently stir through to give a ripple ‘effect’ then top with chopped fresh coriander.
Roasted Pepper Version
Gently cook 1 red, green and yellow pepper with a small onion, then stir through the basic recipe. Top with fresh chopped parsley.
This recipe is also available on the This Morning website.
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