homemade hummus : a recipe
- 1 can chickpeas, drained
- Approx 60ml cold water, plus a 30ml for a looser consistency
- 1 small garlic clove peeled and crushed
- 1 lemon, juiced then ½ zested or a a big splash of lemon juice
- 3 tbsp tahini
- 1 tbsp olive oil, to garnish (optional)
- Thoroughly rinse the chickpeas in a colander under cold running water.
- Tip into the large bowl of a food processor along with 60ml of water and blitz until almost smooth.
- Add the garlic, lemon and tahini, and blitz again. If the consistency is too thick, gradually pour in up to 30ml more water.
- Blitz again for about 5 mins, or until the hummus is smooth and silky. Or less, if you prefer more texture.
- Season with a good pinch of sea salt and transfer to a bowl.
- Swirl the top of the hummus with the back of a dessert spoon and drizzle over a little (chilli flavoured for a kick) olive oil and sprinkle with chilli flakes.
This was made in about 10 minutes – the longest part of the process was the initial blitzing of the chickpeas. I think because it was made with fresh ingredients (apart from the chickpeas) it was super tasty and could easily be elevated with additional flavours – olives, pumpkin, red pepper, avocado, beetroot, jalapenos. The list is seemingly endless. The recipe above makes enough for four good sized portions for two people, so you can adjust the quantities accordingly so none goes to waste or if you need more. And apart from the chick pea tin, there’s little packaging – no plastic lids, cartons, outer wrappers etc. A result all round.