Hummus? Houmous? However you choose to spell it, this fabulous dip/spread which features heavily in Middle Eastern cuisine around the globe, is a staple in our house. I make a batch twice a week. It’s great as part of a meze, but fabulous as a snack or spread onto sandwiches in place of butter or mayo.
Shop bought hummus tends to be high in salt and fat, and expensive for what it is. So in addition to saving you money, you know exactly what’s gone into a batch of homemade. It’s a no-brainer.
Flavour it up however you want, but the only thing I insist on is that you don’t leave out the tahini.
I class a serving here as 1 dessert spoon, which equates to about 31 calories.
Makes 20 servings
– 1 can of chickpeas, drained
– Juice of a large lemon
– 2 tbsp tahini
– 1 garlic clove
– 1/2 tsp cumin
– 1/2 tsp flaked sea salt
– A little water
Add the chickpeas to the goblet of a food processor or blender and blitz them up until coarse. I find it easier to get a nice smooth texture to the hummus when I do this.
Add the remaining ingredients, except the water, and blitz until smooth and creamy. You may need to stop a couple of times to scrape down the sides of the processor, and I find adding a little water instead of oil gets fantastic results without adding in any more calories. And you’re done!
I like to vary the flavours of my hummus. Try adding a couple of sun dried tomatoes, a little chilli or chilli sauce, some caramelised onions or some soft herbs such as basil.