Hummus or houmous, however you spell it, this chickpea spread is one of my absolute favourites. I am not afraid to say it has become a Sunday afternoon habit to make a portion of hummus and lots of crudités to dip into it. It’s so quick and easy, it’s delicious and pretty good nutritionally (depending on what you dip into it!) I couldn’t help but share the love and post my basic recipe.
1 can (400g) chickpeas (drained and rinsed thoroughly)
1 tbsp tahini
1 tbsp olive oil
1 clove of garlic
Juice of 1 lemon
1 tsp cumin
1 tsp black pepper
A dash of water to loosen
Any other ingredients you wish to add. Some of my favourites:
- Roasted red pepper
- Sriracha hot sauce
Makes a small container of hummus (enough for 2 with a platter of veggies and nibbles!)
Add all the ingredients to a food processor and blend until the desired consistency is achieved. Add a little water for a looser texture if needed.
If adding extra ingredients add a little at a time so the flavour is not too overwhelming!
The hummus is best chilled for 30 minutes before eating and keeps in the fridge in a sealed container for about 5 days.