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Lunchbox, Sides, Treats & Snacks, Vegan &/or Raw

The Secret to Seriously Smooth Hummus

They’re not called Bloke Peas for a good reason. Chickpeas are puffed with feline-friendly compounds.

There’s magnesium, a mineral many of us crave once a month when we become a crazed version of a slightly-less-bonkers self. Magnesium has the magnificent ability to relieve cramps by helping our blood vessels relax. Good news for headaches and varicose veins too.

chickpeas soaked

Then there’s isoflavones, a plant-based phyto-oestrogen considered among some as ammunition in the fight against breast cancer. It looks like our body converts isoflavones into compounds that mimic some of the effects of oestrogen.

Why is this important?

ottolenghi hummus


The female reproductive system is influenced by oestrogen. Studies on the specific benefits of plant-based phyto-oestrogens have yielded mixed results, but they seem to have some correlation to reduced risk of hormonal cancers, and may even play a role in bone density.

Phyto-oestrogens have already been used to improve menopausal symptoms. Some women prefer to take phyto-oestrogens than opt for Hormone Replacement Therapy (HRT). I do like the idea of being prescribed hummus for hot flushes!


hummus susan jane white

If you haven’t cooked chickpeas from scratch, you are missing out on one of the creamiest beans on Earth. Tinned chickpeas are fine, but hardly make me breakdance. Try this hummus recipe, and make MC Hammer proud.

The Very Best Hummus Recipe

Yotam Ottolenghi is the High Priest of hummus. We have an alter in our fridge built for his recipe, and dip into it all week. Even fussy toddlers struggle to resist its charms.


1  & ¼ cup / 250g dried chickpeas

1 teaspoon bicarbonate of soda

up to 1 cup / 240g tahini sesame paste

2-4 tablespoons lemon juice

2-4 garlic cloves, crushed

1 teaspoon sea salt flakes

100ml ice cold water


Start the night before, by rinsing the chickpeas and soaking them in 2 cups of cold water.

The next day, drain the chickpeas. Tumble them into a medium saucepan, crank up the heat, and add the bicarbonate of soda. Cook for a few minutes, stirring constantly.

Add 1.5 litres of fresh water and bring to a rolling boil. Using a slotted spoon, skim off any foam that floats to the surface during the first few minutes. The chickpeas can cook anywhere between 20 and 40 minutes, depending on their size and type. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger. Almost, but not quite, mushy.

Drain the chickpeas and transfer to a food processor bowl. You could also use a hand-held blender. Whiz the chickpeas into a stiff paste with the tahini, lemon, garlic and sea salt. With the motor still running, drizzle in the iced water and allow it to mix until you get a very smooth paste.

Chef recommends transferring the hummus to a cling-wrapped bowl and leaving it to rest for at least 30 minutes. But I found this step difficult. I think you will too.

Stamp your signature on it. We used blue cornflowers and chives in our photo today. Swirl some glossy olive oil on top, or sprinkle with pomegranate seeds? Perhaps date syrup and fresh coriander? Dried paprika and chilli flakes? Over to you …


ottolenghi hummus blender 2ottolenghi hummus blender 1




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  • Reply MAHUT June 27, 2014 at 11:31 am

    Salut Susane!!


    you’re blog is great!! i love your pictures!

    hope to see you soon!:)



    • Reply Susan Jane June 27, 2014 at 9:50 pm

      You have changed the way I look through a lense forever!

      I am thinking of you dear Sandra, and the following special weeks 😉

      Much love from crazy Dublin! xxx

  • Reply Kris June 27, 2014 at 4:31 pm

    Dear Susan, so excited to try this recipe! You are delightful and I enjoy your site so much! Thx, k

    • Reply Susan Jane June 27, 2014 at 9:49 pm

      Such a lovely message thanks!

  • Reply Catherine June 27, 2014 at 5:05 pm

    Hi Susan

    I made this hummus today, but much as I love garlic, it is actually over powering to the point of unpleasant, not quite sure how I can salvage it.  Is there definitely supposed to be 4 cloves of garlic in it and any ideas how I can temper the taste without having to double up on the rest of ingredients please?

    • Reply Susan Jane June 27, 2014 at 9:49 pm

      Hi. I didn’t want to change Ottolenghi’s original recipe using 4 cloves, but in truth I only use 1 clove. Thanks for the heads-up, as others may feel similar to us. I’ll put in an option in now.

      If you fancy diluting it, add chilli pepper and more chickpeas. Just think of all that goodness from the raw cloves to service your bod!

      • Reply Catherine June 27, 2014 at 10:43 pm

        Thanks Susan

        I’ll try that, with so much garlic it is quite bitter and insipid.  Fingers crossed I can salvage it !! 🙂

        • Reply Susan Jane June 29, 2014 at 10:00 am

          Aha! I know the problem. The garlic may have been sitting on your grocer’s shelf for too long. With age, it turns bitter. Fresh garlic is sweet. Ottolenghi probably gets the freshest of fresh. Hope this helps!

  • Reply lara June 28, 2014 at 9:26 pm

    Looks a great recipe, I love making hummus but mine never turns out smooth, so I return to the shop bought one!! Does this turn out smooth, my boys wont eat it unless it smooth…

    • Reply Susan Jane June 29, 2014 at 9:59 am

      Ultra smooth. The trick is in the bicarb 😉

  • Reply Jo June 30, 2014 at 10:03 pm

    I’ve just boiled up a batch of chickpeas. Whoooaa the pong!! I know it’s a mere stumbling block to my yummy hummus but crikey!!!!

    • Reply Susan Jane July 1, 2014 at 12:48 pm

      Yes. That would be the bicarb! #woops #emissions

  • Reply Kay July 3, 2014 at 7:08 pm

    This is fantastic Hummus it went down a treat with the folk at work. Thank you so much and I love your cookbook Susan the first nutritional encyclopaedia that is A pleasure to read and makes such sense. Thank you. Kay

    • Reply Susan Jane July 4, 2014 at 10:09 am

      That makes my dimples hover!

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