This week (11/2019) hummus has been withdrawn from a lot of the UK supermarkets due to a salmonella scare. I am so glad that I have a simple way to make it at home.
I love hummus, it goes with nearly everything. I like to have it on my sandwiches, as a dip for my carrots and cucumber or I have a good dollop on my salad. My favourite way of having hummus is in a wrap with warm falafel, salad and mango chutney. Hummus is also super nutritious and packed with plant-based protein.
I hope that I have inspired you to start making your own hummus.
How to make hummus at home
Hummus is really simple to make, no cooking involved.
1 Tin of Chick Peas
1 tbsp of Tahini
1 Tbsp of Olive Oil
1 Small Garlic Clove
Juice of 1 Lemon
Pinch of salt.
Optional – 3/4 of Cumin
- Drain and wash your chickpeas, then add to your food processor and blitz. Add in your garlic, then blitz again.
- Add the remaining ingredients, tahini, Oil, Juice of half a lemon and a pinch of salt. (optional cumin), then blitz.
- Use a spatula to scrape the sides down and blitz until smooth. If the hummus is looking a little dry add the remaining lemon juice or add a little water until you get the right consistency.
- *** You can buy light or dark tahini. If you are not use to the taste of tahini, I would advise choosing the light. The dark has a stronger more distinct flavour which can take some getting used to. ***