Hummus is so quick and easy to make, and it’s cheaper and more nutritious than what you buy in stores. It makes a great in-between meals or before dinner snack, with crunchy vegetable sticks.
Ingredients
- 1 x 400g can chick peas, drained and rinsed
- Juice of 2 medium lemons
- about 100ml good olive oil
- 4 tbsp cold water
- 1 small clove of garlic
- 2 tbsp Tahini (optional)
- half tsp ground cumin (optional)
- salt and pepper
- Smoked paprika (optional) for the top
For the vegetable sticks: whatever you have .. carrots, cucumber, red pepper, celery, cauliflower, broccoli
Utensils Tip ..! You’ll ideally need a small food processor or hand blender for this recipe. You could make it by hand but it will be rough not smooth, and a little heavier
Method
- Quickly rub the outer shells off the chick peas. This is an optional step but it will make your hummus lighter
- Tip the chick peas into a bowl and pour in the olive oil
- Crush the garlic clove and squeeze with some of the lemon juice (this will take some of the pungency out of it)
- Squeeze the remaining lemon juice over the chick peas
- Add the tahini
- Now add the crushed garlic and add the cumin, a good pinch of salt and pepper, and a few chilli flakes if using
- Blend the mixture, using your stick blender or food processor. If you’re doing it by hand, crush the chick peas with a fork against the side of the bowl
- Whisk in the water
- Taste the hummus and adjust the seasoning
- Top the hummus with smoked paprika if you like, and a dash of oil
- For the vegetable sticks, peel and cut the carrots and celery into batons, cut the peppers to the same size, and add some small broccoli or cauliflower florets if you like
