Home-made hummus is so simple to make, it tastes better and you can avoid any nasty ingredients found in some store-bought options. You can get creative and use butter beans instead of chickpeas, add any spices or add some roasted vegetables to create a flavoured hummus.
Ingredients
- 400g tin of chickpeas (drained, rinsed and peeled*)
- ⅓ cup tahini
- 1 Tbsp olive oil
- 1 lemon (juice)
- ½ tsp salt
- 2 ice cubes
- 3 Tbsp water – optional
Method
- Start by placing chickpeas into a food processor or blender, and blend until they resemble a dry powdery crumb (the finer the better).
- Add the remaining ingredients and blend until the mixture is smooth and creamy, about 3-4 minutes, stopping every so often to scrape down the sides. If your hummus is too thick, add 1 Tbsp of water at a time until it is at your desired consistency.
- Allow to cool before transferring into an airtight container in the fridge – It will keep for 5-7 days.
Tips
Tips
- We recommend peeling the skins off the chickpeas… it’s annoying but this ensures your hummus will be smooth and creamy. If you don’t have the time to remove the skin that’s ok, your hummus will still be delicious just not as smooth.
Variations
- Add some fresh or roasted garlic.
- Add some Middle Eastern inspired spices like sumac, cumin, coriander or paprika.
- For a flavoured hummus add a handful of some roasted pumpkin or roasted beetroot.
