• Mia

The Best Hummus In the World

I thought I loved my family and friends more than anything. I thought finishing my degree was the proudest moment of my life.

But then I perfected my hummus recipe and everything changed. Harissa hummus with @belazu_co apricot harissa. Smooth as gosh-darn satin, or a marble or a really smooth pebble.

Same simple ingredients as your classic hummus but a new life-changing method.


1 can chickpeas

3 generous tbsp tahini

2 cloves garlic

Juice of 1 lemon

1 tsp baking soda

An ice cube


Olive oil


Apricot Harissa

Pinch cumin



🍋 Drain and rinse your can of chickpeas (you don't have to do this but the *aquafaba is what makes people toot)

🍋 Add the chickpeas into a medium saucepan over medium heat with:

1 and a half cans of cold water

the baking soda

A glug of decent olive oil

🍋 Turn it up to a medium heat and bring to the boil

🍋 Once boiling, turn it down to a simmer and leave it there until the chickpeas are super soft and could be easily smooshed with a fork

🍋 Whilst the chickpeas are cooking, add your garlic into a blender with the lemon juice and blitz. We're going to let it sit there to take away the raw 'eugh' taste of the garlic. This is so it doesn't taste like you've brushed your teeth with garlic the morning after eating your hummus.

🍋 Once the chickpeas are smooshy, transfer them to your blender (I use a Nutribullet as it get's it superrr smooth) with just a bit of the cooking liquid. You can add more or less, depending on the consistency you like.

🍋 When the chickpeas are almost fully blended, add your tahini, garlic, lemon juice, ice cube, salt and cumin (if using) until smooth af, warm and airy.

🍋 Transfer to a bowl, make a little moat in the middle of the hummus with the back of a spoon then pour in a healthy glug of extra virgin olive oil, little blobs of harissa, salt and za'atar.

🍋 Best when eaten warm with pickles, fresh fluffy pitas and falafel. Obvs.

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