Hummus (or houmous, if you spell it like that) is one of my favourite foods. When I first went vegetarian, hummus was one of my go-to foods, especially for sandwiches. But, since looking at my dairy consumption, I discovered that some hummus has cream in it?! I also realised that each pot, which I would get through pretty quickly, has a plastic pot and lid, a plastic seal and a cardboard sleeve. All of this made me think, can I make this myself? The answer is yes – it’s easy and it’s better than any other hummus I’ve had. So, here’s the recipe! It’s a combination of a few, which I’ll link below.
Ingredients:
- 1 tin of chickpeas
- Garlic (to taste – I use one large clove)
- 1 tbsp Tahini
- Juice of 1 Lemon
- Salt (to taste)
- Olive Oil
Method:
- Drain your chickpeas – be sure to reserve the liquid (aquafaba) for another recipe.
- Either in a food processor or blender, blend your chickpeas with your garlic, tahini, lemon juice and olive oil until relatively smooth.
- Taste, and add your desired amount of salt.
- Taste again, and check the consistency. If it is too solid, add some more lemon juice and blend again.
This hummus will keep for about 5 days in an airtight container in the fridge, but it’s so delicious it doesn’t last that long for me! You can also add more flavours to your hummus if you want to spice it up. You can add pesto, red peppers, avocado and beetroot (just to name a few).
I hope you love this recipe. As always, if you give it a try, let me know – enjoy!
Recipe Inspiration:
Waste Makes Waste 