Hummus would have to be heading towards MVP status in the condiment department. It is so ridiculously simple to make at home I question myself why I don’t do it more often. Probably because it usually ends up as Chocolate Hummus at our place, but that’s another story.
This recipe is really easy and quick, and perfect to have sitting in the fridge for protein and fibre rich sandwich and wrap spreads, salad dressings and snack enhancement. Tahini is also an amazing non-dairy source of calcium, for my vegan and lactose intolerant peeps. Grab the hulled tahini for a smoother consistency.
Preparation Time: 10mins
¼ cup lemon juice (about 1 large lemon)
¼ cup hulled tahini
1 garlic clove, minced
2 tbsp extra virgin olive oil
Pinch ground cumin
Pinch ground paprika
400g can chickpeas, drained and rinsed
2-3 tbsp water
- Combine the tahini and lemon juice in a food processor for about 2 minutes, stopping to scrape the sides halfway.
- Add the garlic, olive oil, cumin, paprika and salt to the tahini mixture and blend for a further minute, stopping to scrape the sides halfway.
- Add the chickpeas to the mixture and blend for a further 3 minutes, stopping to scrape the sides halfway.
- If the mixture is too thick or a little grainy, slowly add the water until your hummus reaches a smooth and creamy consistency.
- Add in your favourite herbs (think basil, parsley or coriander) or spices (turmeric, sumac and smoked paprika are great) to the mix for the most simple of variations.
- Hummus is so adaptable – you can add in some leftover roast veggies such as pumpkin, carrot or beetroot, or a handful of baby spinach (check out our Green Hummus recipe).