Hummus is a classic Middle Eastern dip or spread that is made from chickpeas. Traditionally the chickpeas are soaked overnight then cooked, but for convenience it can be made using canned chickpeas too.
Chickpeas are rich in healthy nutrients and packed with fibre and protein. Hummus takes just a few minutes to make and is a great fridge staple for healthy lunch or meal options. It can be used as a spread on sandwiches or wraps, served as a dip with crackers or vegetable sticks like carrots, cucumbers or red peppers. It can also be spooned onto salads or potatoes to give an extra protein punch and some creamy deliciousness to a meal.
- 1 drained and rinsed 400g tin of chickpeas
- 1 T olive oil
- juice of 1 lemon
- 2 T tahini paste
- 2 garlic cloves chopped
- 1 tsp ground cumin powder
- 1 tsp sea salt
- grind of black pepper
- about 3 T of ice cold water or more depending on the consistency you like
- Add all the ingredients except the water to your bender and blitz. Add 3 tablespoons of cold water and blend again until smooth. You can add a little more water depending on the consistency you prefer.
- Some recipes use more oil. I don't think it is necessary as the tahini has its own natural oil in it too.
- You can also adjust the garlic and lemon to your taste. We love garlic and love our tahini to have a nice zing of lemon. Adjust accordingly. Always check seasoning at the end.
- If you struggle with raw garlic, roasting 2 cloves of garlic first and then adding them gives a more subtle flavour