Hummus is an easy dip to whip together with very little fuss and can be made mostly from pantry ingredients. It is great to use in sandwiches, on cheese boards or as a pre-dinner snack to prevent yourself from eating all the ingredients before dinner is cooked.
Packed with protein and being vegetable based means that this is very diet friendly but the is no compromise on flavour. I love serving it up with vegetable crisps or just carrot, bell pepper and cucumber crudité.
Let’s get cooking…
Soak and cook dried chickpeas or crack open a can of chickpeas, blend with the tahini, lemon juice and spices until smooth and creamy. You may need to add a little water to loosen the mixture. Lastly add olive and serve. This stores really well for up to 2 weeks in the refrigerator.
Deliciously creamy hummus
Ingredients• 1 cup of dried chickpeas, cooked or 1 tin of chickpeas
• 2 tsp tahini
• ½ tsp cumin
• ½ tsp paprika
• 1 clove of garlic
• ½ lemon, juiced
• 3-4 tbsp olive oil
- Soak chickpeas and boil until soft, skip this step if using tinned chickpeas
- Blend all the ingredients, except olive oil, together with a little water, use some of the boiling/tinned water
- Add olive oil as it is blending to loosen