Hummus is a great snack that is easy to whip up. Throw everything in a food processor and you’re done. The tip to making a great hummus is taste testing, and adjusting the flavours as you go, so it ends up just the way you like it.
October challenge has been all about coming up with snack ideas that aren’t packed with refined sugars. Hummus is a prefect alternative. Layer a little on a multigrain cracker, or spread on celery or carrot sticks, and you won’t be hungry til dinner time. And don’t feel like you have to soak and cook chickpeas. Using a 400g tin works a treat. Just be aware they come salted, so take that into account when you’re adding salt to the mixture.
The only problem with making hummus is you do need a food processor. To my mind this is one of the only pieces of kitchen equipment that I couldn’t live without. In fact I would use it 3 -4 times a week. There are great mini versions on the market, so if you don’t have one, a mini could be an affordable option to acquiring something that just makes life easier.
Hummus is all about getting the flavour balance just right. Although a recipe might call for 1 lemon, lemons come in all sizes, just likes cloves of garlic. So its all about the flavours you like and finding the balance that you prefer. So the measurements are really only a guide. Tread lightly and know that you can always add more lemon, olive oil or whatever, to make it just right. I like to know there’s garlic in hummus so tend to add just a little bit more. And if the flavour is great but its just too thick, add a little water. Enjoy!
- 1 tin (400 g) chickpeas
- 1 garlic clove, crushed
- 2 heaped tablespoons tahini
- 1 teaspoon ground cumin
- juice of 1½ lemons
- 2½ tablespoons olive oil
- paprika, to sprinkle on top
- Drain and rinse the chickpeas.
- Place chickpeas, garlic, tahini, cumin, lemon juice and olive oil in the bowl of a food processor and blitz to a smooth paste.
- Season with salt, and adjust flavour to your liking.
- Add water as needed, to achieve a spreading consistency.
- Place in a bowl, drizzle a little extra virgin olive oil over the top, and sprinkle on a pinch of paprika.