Homemade Hummus

Some things are just better when they are home made. For me, hummus is at the top of the list. It is super easy and quick to make if you have a decent food processor, and the best part is that you know exactly what is in it without scouring the label and finding things you would prefer not to eat.

Served with carrot sticks or snow peas, hummus is the perfect after work snack for us, bridging that gap of hunger between lunch and dinner time.

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Hummus:

  • 2 x tins chickpeas
  • Juice of 1 lemon
  • 1 garlic clove, crushed
  • 1 tablespoon tahini (I use unhulled)
  • Olive oil
  • Water
  • Sea salt and cracked pepper to taste
  • optional: a dash of cumin powder

Drain and rinse both tins of chickpeas and get them blitzing in the food processor.

Add the juice of 1 lemon, crushed garlic clove and spoon of tahini and continue blitzing.

At this stage I add some warm water and a couple of big glugs of olive oil (think Jamie Oliver style) without measuring, and keep blitzing and adding more water or olive oil until it is of a perfect consistency. Add salt and pepper to taste and cumin if you wish, blitz again to combine.

I usually make it a little runnier that you would expect as it tends to dry out in the fridge.

Keeps for a couple days in the fridge (longer in the freezer). Serve with veggie sticks or felafel balls.

Photo from: my iPad

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