Classic HummusDips & Spreads
Hummus….the creamy textured, garlic and lemon dip that any mezze platter would be incomplete without. Although it originates from the Middle- East, it’s now common place in many households cross the UK, including mine. We go through shed loads of it a week. Its addictive grab, spread, and dip appeal makes it a sure favourite for busy mums on the run. There have been countless occasions where a good pot of hummus has paused stomach pangs, rehabilitated brain cells, and brought me back to life.
If the truth be told, my life of mummydom has forced me to make a few compromises in the kitchen and unfortunately, making hummus from scratch being one. But, I have been inspired. The dent, shop-bought hummus, is causing to my food budget has given me impetus to go back to basics and make my own. It’s far yummier, has less preservatives and is fraction of the cost. I’m ready to jump back in!
Prep time: 10mins. Cook time: 0 mins. Serves: 2
- 240g cooked chickpeas (1 tin drained chickpeas)
- 1 clove garlic
- 2 tbsp tahini
- 2 tbsp extra virgin olive oil
- 1 lemon (juiced)
- 3 tbsp water (if required)
- salt and pepper to taste
- If using canned beans: drain and rinse beans in colander. For home cooked beans: drain beans.
- Add chickpeas, garlic, tahini, oil, lemon juice, salt and pepper to blender or food processor.
- Blend to a smooth consistency.
- If required add water to loosen the mixture.
- Remove and serve with warm pitta, oat cakes or what ever you enjoy eating hummus with.