Classic Hummus with Spicy Chickpea, Red Onion & Herb Topping

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Jasmine

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Today we’re making something that can almost always be found in my fridge: hummus! Though, this is my fancy, dressed-up version of a classic hummus that’s perfect as a party season duo or even as a healthy snack for yourself…

INGREDIENTS

Hummus:

Chickpeas (I used tinned – drain them and keep the water if you like to make creamy vegan sauces) – I save some for topping too

Garlic (you can use this raw but I personally like to roast mine)

Lemon juice

Olive oil

Tahini (sesame paste)

Ground cumin

Toppings:

Chopped mixed herbs / greens (I usually use parsley but I only had a little bit left so mixed it with spinach and really enjoyed the combination)

Smoked paprika

Red onion

More olive oil

Accompaniments:

I actually really like to have my hummus with baby cucumber halves, as it’s so refreshing but you can pair this hummus with flatbreads, breadsticks, carrot sticks… the possibilities are almost endless!

TIPS

This is a pretty quick and simple recipe, but if you can spare an extra 10 minutes (perhaps whilst roasting your garlic or toppings), you’ll get the creamiest hummus by removing the shells. You can do this individually by hand or my boyfriend’s mum gave a bit of a hack for this; you can put the chickpeas in the centre of a clean tea towel, fold it over and kind of rub the material against a surface so the texture of the tea towel gets off most of the shells. Even if it isn’t perfect, getting off most of the shells will help create a creamier hummus.

Homemade Layered Hummus

  • Servings: 3-4 as a dip / snack, served as a side
  • Difficulty: Easy
  • Print

A healthy snack to meal prep ahead of time or a great party dip

Food processor required, no advance prep

Ingredients

  • 400g tin of chickpeas (drained and rinsed)
  • 3 cloves of garlic
  • 1 tbsp of olive oil (plus extra for cooking and to serve)
  • 1 tsp of ground cumin
  • 1 tbsp of tahini
  • Juice of 1 medium lemon
  • 2-3 ice cubes
  • 1/4 of a medium red onion (sliced)
  • 1/4 of a cup of fresh herbs (e.g. parsley) (chopped)
  • 1/2 a tsp of smoked paprika
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 160C
  2. Slice the red onion
  3. Toss together the red onion slices with a drizzle of olive oil, the smoked paprika and 2-3 tbsp of the chickpeas
  4. Chop the ends off the garlic, put on a small piece of foil, drizzle with olive oil and season with salt and pepper – fold the garlic in the foil and add to the oven dish
  5. Whilst these ingredients roast in the oven for 25-30 minutes, remove the shells by hand (or using a tea towel as noted above) from the remaining chickpeas (optional, but does make for a creamier hummus)
  6. Once the roasted ingredients are done, remove from the oven and pop out the garlic cloves from their skins
  7. Add the garlic, skinned chickpeas, lemon juice, tahini and cumin to a food processor – season to taste and pulse to a cream consistency
  8. Serve topped with a drizzle of olive oil, the smoked paprika chickpeas and red onion and the chopped fresh herbs

Let me know if you give my easy hummus method a try!

Check out the video here:

2 responses to “Classic Hummus with Spicy Chickpea, Red Onion & Herb Topping”

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