Once you’ve made your own hummus you will never look back. Hummus is SO easy to make, providing you have a food processor or blender. It’s also cheaper, fresher, yummier and you can make a larger amount than those tiny 1-2 serving tubs you get in a supermarket. Admittedly, with the exclusion of garlic, this doesn’t use any homegrown vegetables. It is however, an excellent accompaniment to your veggies which is why I decided to share this recipe.
We have hummus year round in our household, though of course I love it the most in summer when I have more vegetables to dip. We still enjoy it with carrots or on toast or rice cakes through the winter too. I am also obsessed with spreading it on toast or a rice cake with a good layer of my carrot top chimichurri on top too.
This recipe makes quite a large batch, but I find it freezes completely fine. We usually keep half in the fridge and freeze half for later but you can of course freeze it in smaller servings too (and I won’t judge you if it doesn’t even make it to the freezer!). I’ve found that since I started making our own hummus, we do have a tendency to eat far more of it. Be warned.
250g dried chickpeas, soaked overnight, cooked and drained (or use 2 tins)
125g tahini (I like this one)
50g olive oil
3 tbsp/ 45ml freshly squeezed lemon juice
12g garlic (3-4 cloves)
1 tsp ground cumin
¾ tsp fine sea salt
½ – 1 cup water (120-240ml)
- Add the lemon juice, tahini, olive oil and garlic to a food processor and blitz until combined. Don’t worry too much if the garlic is still lumpy at this stage.
- Add the chickpeas and half a cup (120ml) of water and blitz. Depending on how well cooked your chickpeas were, you may need to add more water. Slowly add the remaining half a cup of water if needed whilst continuing to blend until you reach your desired consistency. Tinned chickpeas will be less likely to need extra water than ones you’ve cooked yourself.
- Add the cumin and salt and blitz for a further 10 seconds or so.
- Grab a spoon and enjoy!