Spreads and dips come in all flavours and textures and hummus is by far a leading contender in this category. Hummus is a creamy mixture of chickpeas, tahini, garlic and lemon. It’s super healthy, packed with plant-based protein and fibre among many other important nutrients. Keep it traditional or jazz it up with additions like roasted red peppers, beans or avocado. It takes minutes to make and keeps fresh in the fridge for up to 5 days. What’s also great is that it freezes well so you can make it in bigger batches and freeze into usable portions.
Yields:
3 cups
Ingredients:
- Chickpeas, 2 cups, canned (option to use dried)
- Tahini, ¼ cup
- Garlic oil, ¼ cup
- Lemon juice, ¼ cup
- Salt and pepper
- Water as needed
What you’ll need:
- Can opener
- Spoons / measuring cups
- Mixing bowl
- Hand blender
What to do:
This hummus recipe calls for canned chickpeas but feel free to swap in dried chickpeas by adding the following steps. Soak chickpeas overnight. Afterwards, rinse and drain them. Cook the chickpeas on simmered heat and set aside to cool. Overcooking them is recommended because the mushier chickpeas will make for a smoother spread. For the purpose of saving time, canned chickpeas work just as well.
Combine chickpeas, tahini, garlic oil and lemon juice in a food processor and pulse until smooth. Use water to adjust the consistency and season to taste with salt and pepper.
Use as a spread on whole grain toast or as dip for veggies. Totally optional, but garnish with a drizzle of a good quality olive oil and red chili flakes when serving for presentation and added flavours.