SABZI HOME RECIPES

SABZI’S HOUSE HUMMUS

This month’s dish is our wonderful ‘Sabzi Hummus’.

Lots of you will be familiar with Sabzi’s hummus; it tops every lunch and supper box, and we serve hundreds of boxes a day, so our amazing team in the kitchen could definitely make hummus in their sleep!

Hummus is fantastically versatile; throw in some roasted veg for added flavour and colour, or even try with a different pulse if you don’t have chickpeas to hand. Once you’re confident with the core recipe, you can play around with different variations…or keep it simple as I like to, and then top your hummus with some delicious olive oil and some added seasoning – spiced and roasted chickpeas, or sweet, sticky roasted peppers and onions make a lovely addition.

Ingredients

2 x tins chickpeas, drained (save the liquid from the tins)

1 heaped tablespoon of tahini (we sell fantastically good Lebanese tahini at Sabzi; it’s worth getting as good quality as you can for hummus, and it keeps in the fridge for ages!)

Good grind of black pepper

1 clove roasted garlic (I’ve talked about this before but it really pays to have a head of garlic that you’ve gently roasted in a tub in the fridge. Chuck it into salad dressings/dishes through the week for mellow sweet flavour. When you’re roasting something else in the oven, simply peel most of the papery skin from a head of garlic and pop in a small dish, covered two thirds with olive oil. Season and cover tightly with foil. Pop it in at the end so the oven is cooling down and cook gently until the garlic is gorgeously tender)

40-50ml lemon juice

20ml oil of your choosing

30ml aquafaba (this is the liquid in which the chickpeas will be sitting in their tin/jar) – adding a glug of this is a bit of a secret trick; it helps give your hummus a beautiful, velvety texture. Be mindful it will be salty, so you probably won’t need to add any salt to your hummus.)

Water, for texture

Method

You can of course make this dish with a pestle and mortar and pure muscle, but it is easier in a food processor!

Start by putting all your ingredients in above quantities in your food processor and blitz until the consistency you like.

Taste, you will need to tweak – I generally will add more lemon, black pepper and sometimes some more aquafaba to really give the hummus its gorgeous velvety consistency. Once you’ve reached your desired flavour, don’t be afraid to loosen with good old water if needed.

Sealed in a tub, this will keep really well for 4 days in the fridge, and can even be frozen!