I’m a self-confessed hummus addict, wait, humous, houmous, hummus? The spelling may be debated, but I don’t think you’ll find anyone questioning the deliciousness of this chickpea based dip. I’ve been a fan since the first time I dipped bread into this beauty, and over the years I’ve eaten it on toast with grilled mushrooms for breakfast (try it!) spread it on grilled veggie sandwiches and eaten it with my other favourite food, falafel.
Hummus is magical to me because not only does it give you a great source of protein, but it’s also a blank canvas and can be dressed up in a multitude of ways – think pesto, sundried tomatoes, caramelised onion, jalapeño and sweet chilli. The possibilities are endless, but here’s a good failsafe way to make your own…
You will need:
- 1 can of chickpeas
- the juice of one large lemon (or two small ones like I used)
- 1 teaspoon of salt (I used garlic salt for extra flavour)
- 1 clove of garlic
- 2-3 tablespoons of extra virgin olive oil
- 1/4 cup of tahini (ground sesame seed paste which you can find at health food stores or the world food aisle
- 1/4 cup of water
- paprika to taste
There really is no magical way to prepare this, it’s as simple as throwing everything into a blender or food processor and making it super smooth. No cooking required. Personally I like to add the water last, as depending on the size of my lemons I don’t always need as much, and it’s really up to you whether or not you want a creamy smooth dip or a more chunky, dry hummus. You can also add spice blends and more salt to taste if necessary.
I like to add paprika on top to serve, and dip crispy bread in for the ultimate snack. From here you can really experiment, I like to add pesto on top for a change and like I said, you can throw black olives or sundried tomatoes into the food processor too for a rich taste.
Are you a hummus fan? What’s your favourite way to eat it?
Like this post? Share it!