Sometimes the simplest meal is the best, when Summer rolls around I can happily sit in the garden and devour a tub of hummus with a loaf of crusty bread. I could eat gallons of the stuff, plain or flavoured, I’m an equal opportunity hummus lover. I have to admit, usually I’m fairly lazy and just treat myself to a pre-made pot whenever I’m at the supermarket but when the weather is nice and I have an afternoon free to relax with a good book I like to make my own. I really have no excuse, it’s so very easy and much more delicious than the store bought version. Try it for yourself, homemade hummus is the bomb!
Once you’ve mastered this plain, no frills hummus you can start experimenting. Add in all kinds of weird and wonderful flavours to your pot of loveliness. My favourite is red pepper and jalapeno or sweet potato, utterly divine.
If you prefer a creamier, smooth hummus you can peel your chickpeas. This adds about 20 minutes to your preparation but results in the silkiest hummus around. I rarely do this, but sometimes it is nice, as a treat.Print
Homemade hummus is so much tastier than the store bought version and super simple to make.
- 1 400g tin of chickpeas
- 2tbsp olive oil
- 2tbsp tahini
- 1/4tsp ground cumin
- 2 garlic cloves, peeled
- 1tsp salt
- paprika and olive oil for sprinkling
- Pop all of your ingredients in the bowl of a food processor and blitz into a smooth paste. Scoop your hummus out and into a bowl, swirl the top with a spoon for a bit of jazz then drizzle with a little extra oil and sprinkle with paprika.
- Serve with veggies, flat breads or whatever you have around.
- Category: Snacks
- Cuisine: Middle Eastern
Keywords: Homemade, Hummus, Chickpeas, Snacks, Dips