Homemade hummus is incredibly easy to make and absolutely delicious. If you’re like me and find the store bought stuff too salty then give this a try and you’ll be converted. It’s very quick and easy, plus all you need is a blender, a few simple ingredients and a spare 10 minutes. To get that super creamy hummus that you get at restaurants all you need to do is blend the tahini, olive oil, lemon juice and water until it forms a smooth and creamy consistency. Then you can add the chickpeas and whatever seasoning you fancy. Some people prefer to peel the skins off each chickpea for an even creamier hummus but I just don’t have the patience. If you, however, find peeling chickpeas therapeutic, then peel away! Hummus recipes are highly adaptable so play around with different spices and see what works best for you. A couple of my other favourite hummus recipes are spicy roasted red pepper hummus and cumin and coriander hummus.
- 1 400g can chickpeas, drained and rinsed
- 3 tablespoons of tahini
- 2 cloves garlic
- Juice of one lemon
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 2 tablespoons olive oil
- ½ cup water
- Sea salt, to taste
- Add tahini, olive oil, lemon juice and water to the food processor and mix until you have a smooth and creamy mixture
- Add chickpeas, garlic, paprika, cayenne pepper + salt and blend well
