Homemade hummus
Benefits: Loaded with fibre and plant based protein, the olive oil and tahini provide antioxidants and heart healthy fats. Very easy to make at home and much cheaper and tastier than shop bought brands - will keep for up to a week in an airtight container in the fridge.
Ingredients
- 1tinchickpeas (if you have 10 minutes, remove the skins from the chickpeas as this really improves texture)
- 60mlfresh lemon juice (fresh works a lot better than bottled)
- 60mltahini (well stirred)
- 1clovegarlic (small)
- 2tbspextra virgin olive oil
- 0.5tspground cumin
- 1pinchsalt (be generous for good flavour)
- 2tbspaquafaba (the liquid from the tin of chickpeas)
- 1dashspice )paprika, sumac or za'tar for serving)
Method
- 1
In the bowl of your food processor, whip the tahini and lemon juice for at least 1 minute – this is a top tip for a smoother result!
- 2
Add in the olive oil, garlic and spices and process for at least another minute.
- 3
Add in the chickpeas in 3 batches - process for at least 1 minute between each addition. Then process the whole lot for another good couple of minutes.
- 4
Thin down with the water or aquafaba - adding in as the processor is going - until you get the desired consistency.
- 5
To finish, adjust taste as needed with more salt/lemon juice.
- 6
When ready to serve, put in a dish and swirl with a little olive oil and your chosen spice.