Our Favourite Hummus recipe April 19, 2016
Hummus is the perfect nutritious savoury snack, and if you’re not making it yourself, you’re really missing a trick!
Hummus is prepared within a matter of moments, especially if you use tinned chickpeas instead of soaking raw ones. It’s a little cheat that we’re definitely in favour of. Just be sure to thoroughly rinse the chickpeas to remove the liquid they’re stored in, as this can alter the flavour of the hummus. (Pro Tip: the liquid from tinned chickpeas can be stored and used as an egg substitute in savoury dishes to bind together dry ingredients.)
Chickpeas are chock full of fibre and protein, and can also lower blood cholesterol, which makes this low fat snack a real winner. Tahini (a paste made from sesame seeds) is also high in iron, magnesium and calcium. This is basically a delicious creamy superfood symphony.
This whole dip can be easily prepared in a blender or food processor, but we like to start by breaking down the garlic cloves with some salt (about as much as a 7g coffee scoop will hold) until it form s a rough paste. Doing this will avoid any bitterness throughout the dip.
- 2-3 garlic cloves
- 1 coffee scoop sea salt
- 2 cans chickpeas, drained and rinsed
- 1 tbs olive oil
- 1 tbs tahini
- ½ lemon, juiced
- 2 tbs water
- Peel the garlic cloves and using the side of a flat knife, crush the cloves on a chopping board. Sprinkle over the salt and keep flattening with the knife until a rough paste is formed.
- In a blender or food processor, add the drained and rinsed tinned chickpeas, olive oil, tahini, garlic and lemon juice. Blitz until well combined, and then add water a tablespoon at a time until you achieved a smooth, creamy consistency. Taste the hummus and adjust the salt or lemon if it’s required.
- Serve in a wide shallow bowl. Top with a drizzle of olive oil and a few whole chickpeas for an authentic presentation.
Best enjoyed with some carrots sticks, or Lebanese bread toasted with a little olive oil and sumac. Yum!