As a self-diagnosed hummus addict, I’ve realised it can be a little pricey in the supermarkets for such a small container – an expensive addiction to have for a student! So I decided to make my own hummus, and have never looked back. It is even more delicious when homemade, with a perfectly creamy texture, so how could I not share the recipe with you?
I love having it with veggie sticks, dipping homemade sweet potato fries in it, spreading it on rye bread with smashed avocado or dolloping it over my Shakshuka or spooning it into my salads! Why not blend in pinch of zaatar herbs for extra flavour, or sprinkle some on top?
- 1.5 cups (350g) canned chickpeas
- 3 heaped tablespoons tahini
- Juice of 1 whole lemon
- 4 tablespoons extra virgin olive oil
- 3 teaspoons sea salt
- 1-2 whole garlic cloves, crushed
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1 tablespoon water (if needed)
Optional: fresh/ground turmeric to taste, black pepper
- Drain the chickpeas in a sieve and rinse under tap water.
- Add the tahini and lemon juice to a food processor / strong blender and blend the tahini and the lemon together to create a fluffy texture.
- Scrape down the sides and add in the rest of your ingredients except the chickpeas and water: olive oil, sea salt, garlic, cumin, paprika. Blend everything together well.
- Add half of your chickpeas to the mix and blend. Then scrape down the sides, add 1 tablespoon water if necessary and blend again, until you reach a thick, moist and fluffy hummus texture.
- Garnish with extra chickpeas, ground paprika or zaatar. Store the hummus in an airtight container and keep refrigerated.
If you make this recipe, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your creations!