If you are anything like me then you’ll already know all about hummus, and how simple and easy it is to make at home. Traditionally hummus is served as a dip, however I use it for a lot more than that. It’s a delicious, low fat, protein-packed spread that can be used in many different ways. I like to use organic chickpeas, tahini and lemons for mine, and find that each batch needs modifying to taste. I have included my basic recipe below, but taste as you go. You have to take in to consideration things like the size variations of garlic cloves and lemons.
Uses for hummus:
– as a dip with crackers, bread or veggie sticks
– as a spread on sandwiches, wraps or pita bread – pack on some hummus and salad stuff and you have yourself a delicious meal
– add a little water to a couple of tablespoons of hummus for a delicious, vegan salad dressing
– pour over roasted veggies for a delicious sauce
– pack onto uncooked chicken breasts and bake for a yummy lunch or dinner meal
– serve with felafels for a tasty dipping sauce
- 1 tin chickpeas – make sure you reserve the liquid
- 2 cloves garlic
- 2 tsp tahini paste
- 1/2 tsp cumin
- 1/2 medium sized lemon, juiced
- 1 tbsp Extra Virgin Olive Oil (EVOO)
- Salt and pepper
In a food processor or blender place chickpeas, half the juice from the chickpea tin, garlic, tahini, lemon juice, EVOO and cumin and whiz until smooth. If your hummus is too thick add a bit more of the chickpea liquid. Taste – sometimes you need to add more garlic, juice, oil or tahini depending on ingredient sizes. Season with salt and pepper to taste. I like to wait until the end to do this, as often it doesn’t need much salt if you use enough lemon and garlic.
Store your hummus in a sealed container in the fridge for up to a week, if it lasts that long. If serving as a dip I like to add a glug (yes, that is a measurement!) of olive oil over the top, and then sprinkle with a mix of paprika and cumin.