Hummus is one of those things that once you start making it yourself you can’t think why you ever bought it! Home-made is cheaper, healthier and tastier, plus it is better for the planet since you can do away with those plastic tubs.
This recipe can be adapted depending what you have in stock. A basic hummus can be made simply from chickpeas and water, so all the other ingredients are optional, although they do add flavour. Adding tahini paste and a good quality olive oil add beneficial fats which are supportive of health but it’s fine to leave them out.
It is easiest to make hummus in a food processor or blender. But if you don’t have one, you can mix all the ingredients in a bowl and mash them down. Hummus has been around far longer than food processors!
- Chickpeas – either one tin, drained and rinsed, or half a cup of dried chickpeas, soaked over night and cooked
- Juice of half a fresh lemon
- Teaspoon of tahini (sesame paste)
- 2 teaspoons of olive oil (good quality, cold pressed)
- Spices to taste – I like to use a teaspoon or so of chilli powder and cumin
- Pinch of salt
- 1 garlic clove, finely chopped
- Water – around 2 dessertspoons to begin with
- Add all ingredients to food processor or blender and blitz until smooth
- Check the consistency and flavour. Add more water and spice/salt if required.
There are so many ways you can serve hummus. It makes a great snack with vegetable sticks, you can dollop it onto a baked potato, or with a stew.