Homemade Hummus

Hummus….I love the stuff, well actually I am addicted to it! I eat it as a dip, dunking in carrot or celery sticks or as a side dip with salad or grilled meat. It’s a delicious snack, spread on some oat cakes, crackers or a piece of homemade sourdough. It also tastes fabulous in cheese/salad sandwiches or in wraps with grated carrot and is really yummy in a hot baked potato. The best bit is that it’s good for you!

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Chickpeas contain vitamin K, folate, phosphorus, zinc, copper, manganese, choline, and selenium. Besides being an excellent vegan and gluten-free source of protein and fiber, chickpeas also contain exceptional levels of iron, vitamin B-6, and magnesium so tuck in!

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It’s actually very easy to make and if you eat as much hummus as I do, it’s a good idea to make your own which not only tastes amazing but is cheaper. Don’t worry if you make too much as it will soon get scoffed by your family as a healthy snack or just freeze any surplus for a rainy day.

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I normally use a drained can of chick peas for convenience but if you have an Instant Pot Pressure Cooker, you can cook your own dried chickpeas from scratch. It depends if you are cooking just enough for yourself or for an entire party buffet! If you haven’t got any chickpeas then a drained can of butter beans or cannellini beans would also work well.

I like to add tahini to the recipe, which is a sesame seed paste found in most supermarkets and has a lovely nutty flavour. The other day I wanted to make some hummus but had run out of tahini so I dolloped in some natural Greek Style yoghurt instead and it tasted just as delicious. Yoghurt gives a lovely creamy texture. Just add tahini or yoghurt, whichever you have handy.

Ingredients
1 can of drained chick peas
the juice of half a lemon
1 tablespoon of Extra Virgin olive oil
1 clove of crushed fresh garlic
1 dessert spoon of Tahini or a tablespoon of Greek style plain yoghurt
salt and pepper to taste

An extra drizzle of Extra Virgin Olive oil to garnish

Variation flavours
1 teaspoon of ground cumin or
1 dessert spoon of chopped fresh coriander or
a splash of Tabasco
1 dessert spoon of caramelized onion (fresh or from a jar)
1 teaspoon of harissa paste or dry seasoning

Method

Put everything into a manual or electric food processor and process to the consistency you prefer. I like mine still with a bit of texture left in the chickpeas.

You can also add any of the other flavours listed above or an extra clove of garlic if you like your dips very garlicky. Season with salt and black pepper to your personal taste

Adding a little fresh finely chopped chilli is also tasty if you like it hot. Experiment with the recipe, it’s truly delicious and nutritious!

Serve with a drizzle more of Extra Virgin Olive Oil over the top and plenty of veggies, bread chunks, crisps or nachos to dunk in!

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