Making hummus is so easy. Actually, when I found out how easy it was I was kicking myself thinking about all the times I have bought hummus from Sainsburys! The homemade stuff is the real deal and it is so much cheaper than shop varieties.
One of the reasons why hummus is so great is because it is versatile – I have been spreading it on bread, pita, and even baked potatoes, as well as dunking sticks of carrot and celery into it. And it’s stacked with protein and vitamins.
There are loads of hummus recipes out there. Additional ingredients like roasted red peppers, butternut squash, roasted garlic or basil pesto can be used to add vibrant colour and/or delicious flavour to ‘basic’ hummus. So, why not have fun experimenting!
Basic hummus
- 3-4 garlic cloves
- 1.5 cups cooked chickpeas, drained and rinsed – I prepared dried chickpeas, but you can use canned chickpeas instead to save time
- 0.25 cups tahini (sesame paste) – I bought a 2lb jar of tahini from Al Amin for around £4.50.
- Juice of 1 lemon
- Salt to taste (approx. 0.5 teaspoon)
- 0.25 teaspoon ground cayenne
- 2 tablespoons olive oil
- Water as required
In a food processor, process the garlic until finely minced. Add the chickpeas and tahini and process until smooth. Add the lemon juice, salt to taste and cayenne and process until well combined. Add the oil and process until smooth.
Posted by Helen