Hummus!
Hummus can quite likely be considered one of the perfect snacks out there. It’s delicious, it’s filling and it’s considered healthy being packed full with all that protein and fibre. Eat it with some carrots, sourdough-discard crackers or with a spoon and you’ll have… well, a perfect snack.
Most hummus recipes have at their base the same core ingredients – chickpeas (a.k.a. garbanzo beans), tahini and some spices. You can add your favourite herbs to “own it”.
Here’s what you’ll need to make it:
Here’s my take on it:
Hummus
Servings: 8
Calories: 202kcal
Equipment
- Food processor
- spatula
- Measuring cups and spoons
- Bowl
- spatula
Ingredients
- 1 cup chickpeas pressure cooked OR one can of chickpeas, drained and rinsed
- ⅓ cup lemon juice to taste
- 3 tbsp olive oil plus a drizzle extra for garnish
- ¼ cup tahini up to ⅓ to taste
- 2 bulbs garlic finely chopped
- 1 tsp cumin
- 2 tsp paprika or as much as needed for garnish
- salt and pepper to taste
- ⅛ cup water as needed to loosen consistency of the hummus
Instructions
- Blend the tahini, lemon juice and garlic until well combined. Make sure there are no chunky bits the blade may have missed.
- With the processor running, drizzle in the oil and blend until well combined.
- Stop the processor and scrape down the sides as needed. Add the chickpeas, cumin, salt and pepper.
- Process until well combined. If needed, stop the processor and mix everything together with a spatula. Taste and add a little more lemon, salt, pepper as needed. Blend for another minute or two until you achieve a creamy consistency to your hummus.
- Add a half teaspoon more olive oil and a tablespoon or two of water at a time if the mixture is too thick.
- Place in your fave bowl and garnish with some paprika and a drizzle of oil.
- Serve immediately. If any remains, it can keep in the fridge for a day or two.
Here’s how I ate it!
If you gave this recipe a try, drop me a comment and let me know how it went!
Until next recipe, happy baking/ cooking/ eating!