Hummus Recipe (easy & vegan!)
I LOVE hummus!
And frankly, doesn't everyone these days?!
Why do people love it?
Well, it is a great plant-based snack or starter, it is hella tasty and it is super easy to whip up at home. What's not to love?!
If you haven't made your own before, I promise it is truly simple and takes only a couple of minutes. I don't always agree that homemade is better than shop-bought, but the great thing about hummus is you can modify it to suit what you and your family like- see the notes below the recipe for some ideas!
Ingredients:
1 can chickpeas, drained but water saved.
1/4 cup tahini
1/4 cup oil (olive or rapeseed are best)
1/2 tsp paprika
1/2 tsp coriander
Juice of a lemon or lime
Optional extras: garlic, cumin, chili
Method:
Add everything into a blender, except the reserved chickpea water.
Blend well, gradually adding the water until the hummus reaches the desired consistency.
Season to taste & mix again.
Store in an airtight container in the fridge and enjoy with crisps, crackers, veggie sticks, falafel, pitta bread or whatever you fancy!
Watch me make the recipe below!
Notes:
I use a blender, but a food processor or stick blender should work too!
I like quite a wet dip, but you can adjust the thickness/consistency by increasing or decreasing the amount of water used.
Tahini is a paste made from sesame seeds. It is a traditionally middle-eastern ingredient but is widely available in supermarkets. Be sure to give it a very good mix before using as the oil separates.
Lots of spices work in hummus, so be creative- try cayenne pepper, smoked paprika, curry powder or turmeric.
Fresh herbs are delish with hummus, particularly corriander. Finely chop and serve on top of the dip so it doesn't sog too much.
Add in some finely diced onion after blending for a crunch.
Add sundried tomatoes or grilled/roasted peppers to the blender for other flavour options.
This hummus is great with my sweet potato burgers!
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