I love Hummus. It’s great to have in the fridge as a quick snack, freezes well and is nutritious and versatile. Chickpeas are both starch and protein. They are packed with iron, zinc, magnesium, potassium and B vitamins. They are considered a good carb as the starch found in chickpeas is digested slowly and stabilises blood sugar levels, so you don’t get the same slump factor after having a high GI (Glycemic Index) snack like cake! So I have been searching for a recipe that is as good as shop bought and I think this recipe is it! It’s a combination of a few recipes that I have adapted.
Combined with Tahini ( Sesame Seed Paste) it isn’t low fat, but its good fat, so don’t beat yourself up, just enjoy it! I cook a batch of chickpeas and freeze them in roughly 225g portions which equate to the tin size that you buy in the shops. With home cooked chickpeas, you may need to adjust the amount of water that you add.
One can of chickpeas or 200 grams (7 oz) of home-cooked chickpeas
100ml (3.4fl oz) Tahini
2 Tablespoons lemon juice
2 Garlic Cloves
4 Tablespoons Water
2 Tablespoons Vegetable or Olive Oil
Salt, add to taste. I generally add at least a teaspoon.
½ teaspoon Cayenne pepper
½ teaspoon ground Cumin
½ teaspoon Paprika
With the cayenne, cumin and paprika, its personal taste. Try with less, to begin with as you can add more as you go.
I use a food processor to blend, but you could use a hand whisk if that’s all you have.
Start by blending the Tahini and Lemon Juice until thick and pale. This is key to a tasty hummus.
Add the water, oil, garlic and spices and blend. If you want a more spicy version, you could add some chili flakes or powder at this point.
Add the Chickpeas and blend again.
Season with more lemon and salt and pepper to taste. Add extra water as required to give a smooth creamy texture.
Play around with the spices. See Suggestions below:
Coriander and lemon
Roasted red peppers
Ideas for leftover hummus
On pasta: Use two parts hummus with one part vegetable stock for a sauce, throw in some lightly grilled red peppers or tomatoes and top with some vegan/parmesan cheese
On Noodles: Mix 60ml of hummus with 60ml vegetable stock, add 2 tablespoons of rice wine vinegar, 2 tablespoons light soy sauce. And 1 tablespoon sesame oil. Throw in some spring onions, some thinly sliced red peppers and you have a quick meal.
I also have it as a topping on baked jacket potatoes, on salad, on toast, as a dip with raw vegetable or some nice homemade flatbread…..mmmmm