Snack
Homemade Hummus
Prep time: 5 min / Cook time: 5 min / Total Time: 10 min
Either served on its own, or as part of a recipe, this creamy homemade hummus is about to be a part of your kitchen repertoire.
Equipment
- blender / food processor
Ingredients
- 250 g chickpeas
- 1 lemon
- 1 garlic
- 3 tbsp tahini
- 60 ml water
- salt
For garnish
- olive oil
- paprika
Instructions:
1. Place the garlic in aluminium foil with a drizzle of olive oil. Scrunch the foil around the garlic and roast it in an aifryer at 200°C for 5 minutes.
2. Wash and drain the chickpeas. Add them to the blender (or food processor) with 60 ml of water. Zest the lemon and squeeze the lemon juice into the blender, together with the tahini sauce. Blend until smooth.
3. At this point, the garlic should be roasted. Add it to the cream with aprox. half a teaspoon of salt. Blend, blend, blend and grab a scoop to taste it. If needed, add extra salt to taste.
4. Transfer the mixture in a bowl. For garnish drizzle some olive oil on top with a sprinkle of paprika. Enjoy!
Ah lunch... my old enemy...
I’d love to know whether I am alone in this or you feel the same way. Another day another lunch, depending on the type of diet you are into, this could be the first thing that breaks your fast, or the very last, to wrap up a day full of calories, but in a healthy way, rather than starches and other ‘bad’ things.
Let’s look it at it this way – lunch should be easy, filling, not a lot of clean-up and quick in every way: making and consuming it. Why? Because important things happen during lunch and your time is valuable. You know what else is valuable? The type of food we eat, and the hummus we used to buy from the supermarket might have had a few extra bits that we’re not interested in. Enter home-made deliciousness.
The industrially produced stuff might be an easy choice, but if give this a go at least once, you’ll quickly realise it’s cheaper, better tasting and double the quantity. Name another thing like this, I DARE YOU! Fun fact, hummus was first heard of back in the 13th century in Egypt. Hummus literally means chickpea in Arabic and if it lasted more than 700 years, there’s gotta be a reason, right?
We don’t have a huge behind the scenes story, at the end of the day it’s hummus and although some people make a living about the story of this Arab dip, we’ll leave the experts take care of that. So, by choosing to focus on what we know, we strongly recommend this on sourdough bread and avocado. That is our absolute favourite way to eat this and you can find the recipe HERE.
Young kids love this, old kids love this (if you catch my drift), often with fresh veggies used as dipping sticks such as: carrots, bell peppers, radish and more, we won’t judge you, so go wild! Crackers are another option for some folks or you can try pita bread, garlic bread, and even french baguettes!
After you’ve had a chance to make this hummus, our curiousity is forever hungry for your feedback and experiments, so please take a second to get in touch and share your kitchen adventures!