A chef’s secret to making homemade hummus

Hummus, the simple beloved dip of chickpeas, olive oil, tahini (sesame paste) and lemon juice, is proof that some of the best tasting dishes are the simplest to make. And even better, it’s a low cost addition to, or star of, a filling meal.

Packed with protein and fibre, this mashed chickpea spread offers a delicious healthful alternate to creamy, cheesy dips.

Starts at 60 chatted with Sydney-based chef Alex Morris to find out how to make creamy homemade hummus, and it’s fare to say store-bought dip just doesn’t cut it.

The trick to smooth creamy hummus is keeping it simple, he says, and all you need is five staple ingredients: chickpeas, tahini, olive oil, cumin and lemon.

Morris says to add all the ingredients into a food processor and blend until smooth. The secret, however, is really simple — it’s the order in which you add the ingredients to your food processor. Tahini (if you prefer hummus without tahini, simply leave it out — a chickpea puree without it is still delicious) and lemon juice go in first, then before you add anything else, turn on the food processor and let it run for a minute.

Tahini is made up of healthy fats, vitamins, minerals and amino acids, he added, explaining: “While it’s high in calories, a little bit of tahini truly goes a long way, both for flavour and it’s health benefits”.

To flavour your hummus, Morris says to blend half a cup of soft roasted veggies such as pumpkin, sweet potato, capsicum, tomato or beetroot with the basic recipe.

This Middle-Eastern staple is a good-for-you treat to snack on Morris says, adding: “It offers an amazing array of health benefits”.

He says, chickpeas are an excellent source of protein and fibre.

“Aside from being a crucial part of a balanced diet, good quality protein will digest slowly, keeping blood sugars stable, release energy slowly and make us feel fuller for longer, reducing the cravings to snack.”

Chickpeas, like all beans and legumes, contain starch, Morris says, which is a complex carbohydrate that the body is able to use steadily for energy. “Unlike simple sugars found in many products like refined flour, white bread, soda, and lollies, starches take an extended period of time to break down once consumed,” he added.

And one of the best ways to enjoy homemade hummus, is pairing it with pita bread. Serve with a side of antipasto and dig in!

Will you be trying this anytime soon? How do you make hummus?