Hummus is the perfect snack. Made with hearty chickpeas, creamy tahini and smooth olive oil, it is great with raw vegetable sticks, as a substitute for butter in sandwiches or under a bed of spicy falafel.
Hummus has become a very popular food of late, with many companies trying to get a slice of the pie. Why buy this deliciousness though, when it is SO easy to make. What's even better, is that using this recipe as a base, you can very simply mix it up with different flavours. Experiment with spices (paprika and cumin work well) or even different vegetables (beetroot hummus anyone?!)
Make this gem a staple in your snacking world.
1 3/4 cups of cooked, rinsed chickpeas (or 1 can of chickpeas, rinsed)
1/2 cup of tahini (ground sesame paste)
2 tbs of fresh lemon juice
2 small cloves of garlic (can be omitted if you prefer it without), crushed
2 - 3 tbs of filtered water
2 tbs of olive oil, more for drizzling
Generous pinch of sea salt
Combine the chickpeas in a food processor and process until chunky. Stop food processor and scrape down the sides if needed.
Add the tahini, lemon juice, garlic and salt and blend until combined. Drizzle in the olive oil with the food processor running, until the consistency is creamy. Add the filtered water if the mixture is still chunky and you want to fluff it up more.
Serve immediately drizzled with olive oil and topped with spices and extra salt, or store in an airtight container in the refrigerator for 7 days.
Vegan | Gluten free