12 March 2020 Lorraine 0Comment
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Hummus is something I have tried making a gazillion times. I have tried making Beetroot Hummus, Turmeric Hummus and whatever else I could try. My hubby hated them all. So I gave up making them. Yesterday he asked if I could please make him some, that was a bit of a surprise, maybe he just forgot how disastrous all my other hummus recipes turned out. This time I decided to forget about all the fancy hummus and just stick to a simple recipe with just basic ingredients. Well this Creamy Homemade Hummus ticked all the right boxes.

When “Mr Fussy” arrived home, I made him a lovely little board with the hummus and the feta dip, some pita bread and olives and fried Halloumi. And I waiting with bated breath, for that verdict…he is in the legal field so I hear loads of verdicts everyday, only this verdict could be detriment to my hummus making skills…lol!  I reluctantly asked “Is that hummus any good, like the one we eat at the Greek restaurant”, was almost waiting for him to turn his nose up. Although I knew it was damn good. He very softly said, “No, it’s better”. I had to ask again to make sure I was hearing correctly. Phew, what a relief. I finally passed the Hummus making test.

This recipe is definitely a keeper. It’s why I am posting it quickly so I don’t forget any of the quantities. There is no rocket science to making hummus, says she who failed more than a few times…haha!  Seriously it is easy, if you stick to what you know. It’s all about getting the balance in terms of flavor right. Everyone is different so you can always adjust the amounts according to your preference.

Canned Chickpeas is definitely easier to use when making Hummus. I certainly don’t have time to soak chickpeas overnight and boil them for hours just to make a dish that takes a few minutes. The chickpeas must be rinsed. You then give it a little rub with your fingertips to get the skin off. Pop the ingredients in a food processor and you have a Creamy Homemade Hummus.

When serving I like to drizzle a little more olive oil and add a sprinkle of Sumac. If you’ve never heard of Sumac, it’s a middle eastern spice with a little tangy flavor, that can be found is most major supermarkets.

Hummus is also healthy, here’s a few reasons why:

It has anti-inflammatory properties

Good Source of plant based protein and fibre

High in Vitamins and Minerals

Boosts energy

I do hope you try and it and if you do would love to hear your comments.

Creamy Homemade Hummus

Smooth, creamy hummus with a hint of lemon and garlic
Course Condiment
Keyword creamy hummus, homemade hummus
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 x 400 gram canned Chickpeas
  • 3 tbsp Tahini see note 1
  • 1 large clove garlic peeled and chopped
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/2 tspn ground cumin
  • salt
  • 3-4 tbsp water
  • sumac or paprika

Instructions

  • Rinse the chickpeas a few times and rub between your fingertips to loosen the skin. Discard the skin and set chickpeas aside
  • Add Tahini, lemon juice, 1 tablespoon olive oil and garlic to a food processor and pulse until it's smooth
  • Add the chickpeas and cumin, process for at least 2 minutes until smooth. Add little bits of water as you go along until it's creamy
  • Drizzle the other tablespoon olive oil on top and sprinkle some Sumac or Paprika before serving

Notes

  1. Tahini is a paste made from ground Sesame Seeds and used mainly in Middle Eastern and Mediterranean dishes. Most major supermarkets stock Tahini or you can make your own
  2. You can adjust the amount of lemon juice in accordance with your taste
  3. The amount of water can also be adjusted according to the consistency you prefer

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