About this Recipe
This homemade hummus is a delicious veggie dip that goes so well with pitta, toast, and sliced vegetables. It’s surprisingly easy to make at home and uses store cupboard ingredients. What a fantastic go-to lunch when you need something quick, and delicious but the fridge is a little empty! Tailor the flavours as you like, make it smooth or crunchy and then store it for several days for lunches and snacks.
- 1.5 cups tinned chickpeas (1 can)
- 1 garlic clove – peeled
- 2 tablespoons olive oil
- 3/4 teaspoon smoked salt (or regular)
- 1/3 cup smooth tahini paste
- 1/2 lemon (juiced)
Hummus health benefits
High in fibre, chickpeas can have a positive effect on our gut. Beans and pulses, like chickpeas, are protein-rich and high in resistant starch, slowing the speed at which we digest them. This means they release energy more steadily which may positively manage blood sugar levels. Chickpeas, sesame seeds in the tahini paste and olive oil are valuable sources of heart-healthy mono-unsaturated fats. These ingredients also have beneficial properties including being anti-inflammatory.
Why is homemade better? Some store-bought hummus brands use cheaper sunflower oil rather than healthier olive oil. Making your own hummus also allows you to control the levels of salt and cuts out the need for additives or preservatives.
Step by Step Instructions
Drain the chickpeas reserving the juice and a few chickpeas to top your dish. Then, to a food processor, add the chickpeas, olive oil, salt, peeled garlic, and tahini paste. Mix well until you have roughly your preferred consistency – ultra smooth or crunchy.
Add lemon juice a little at a time until you reach the right wetness and smoothness you desire. If you need more moisture without the sourness of lemon juice, add some of the reserved chickpea juice.
Serve the hummus in a pretty dish and top with the reserved chickpeas and a drizzle of olive oil.
Have fun with toppings and flavours
When I was on my charity trek in Jordan, hummus was a staple for lunch and breakfast. Our local crew taught me to sprinkle Za’atar spice on my hummus to add a big flavour hit. Other great toppings are pine nuts, sesame seeds, chilli flakes, or chopped herbs. If you’d like to change the flavour and colour of the hummus, try blending in sundried tomatoes or fresh basil, coriander or parsley. You could even make a fun hummus bar for lunch with choices of bread, vegetables, and an array of flavoursome toppings. It’s such a fun and versatile lunch!