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
1. Remove skins
Spread the chickpeas on a clean tea towel, cover with a second towel, then gently rub to loosen the skins.
Pick out and discard as many as you can — don’t worry if a few remain.
2. Simmer
Place the chickpeas in a medium saucepan and cover with water so it sits about 2.5cm (1 inch) above them.
Add the bay leaf, 1 teaspoon cumin and 1 teaspoon salt.
Bring to the boil, then reduce to a gentle simmer for 10 minutes, until the chickpeas are very soft.
Skim off and discard any loose skins that rise to the surface.
Drain, reserving ¼ cup of the cooking liquid.
3. Blend
Transfer the warm chickpeas to a food processor. Add the tahini, garlic, remaining 1 teaspoon cumin, cayenne pepper, olive oil, jalapeño brine and lemon juice.
Blend until well combined, stopping to scrape down the sides as needed.
With the motor running, add the ice cubes and blend until smooth.
If needed, add a little of the reserved cooking liquid to loosen.
4. Taste & season
Check the texture and flavour.
If it feels too thick, loosen gently with olive oil, lemon juice, jalapeño brine or the cooking liquid.
Go slowly — you’re aiming for a smooth, spoonable texture. You can always add more, but you can’t take it away.
To make the toasted chickpea topping
Drain the chickpeas well, then pat dry in a clean tea towel.
Toss half a tin of chickpeas with ½ 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 lightly toasted.
Season with salt and pepper, then spoon over your hummus.
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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 toasted chickpea topping
Drain the chickpeas well, then pat dry in a clean tea towel.
Toss half a tin of chickpeas with ½ 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 lightly toasted.
Season with salt and pepper, then spoon over your hummus.
