If you love your hummus silky and smooth, this is the recipe for you. It does take a little extra effort — simmering the chickpeas and slipping off their skins — but the result is worth it. I’ve made this hummus more times than I can count, and every batch comes out slightly different. The measurements are a guide; the key is tasting as you go and adjusting gently. Start modest with the liquids so you have room to play with flavour at the end.
If you’d rather skip the simmering and peeling, a Nutribullet can easily break down those skins and, with the addition of a big dollop of natural or Greek yoghurt, you’ll get close to that silky, smooth texture.
30 minutes
Remove skins
Simmer
Blend
Taste & season
Store & Serve
To make the crispy chickpea topping: toss half a tin of well-drained chickpeas with half a teaspoon each of ground cumin and either five spice or paprika. Heat 1-2 tablespoons of olive oil in a small non-stick frypan over medium-high heat. Add the chickpeas and cook, tossing occasionally, until golden and crisp. Season with salt and pepper before drizzling over your hummus.
Kia ora, and welcome to Māia.
I believe food should be nourishing, joyful, and shared. Māia is about giving you confidence in the kitchen and making the everyday a little more delicious. I’m Colleen, and I’m so glad you’re here
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To make the crispy chickpea topping: toss half a tin of well-drained chickpeas with half a teaspoon each of ground cumin and either five spice or paprika. Heat 1-2 tablespoons of olive oil in a small non-stick frypan over medium-high heat. Add the chickpeas and cook, tossing occasionally, until golden and crisp. Season with salt and pepper before drizzling over your hummus.
