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*)
- ½ 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.
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.
