Delicious Healthy Hummus That’s Almost Too Easy To Make
Ingredients
- 1 can of dried chickpeas, soaked for a few hours then drained
- 4 garlic cloves, crushed
- 2/3 cup of lemon juice (fresh is best)
- 8 tablespoons of tahini paste
- ½ teaspoon salt
- Olive oil, to taste
Ah, hummus – the humble chickpea dip that’s both universally adored and the subject of hotly contested debate when it comes to a) its origin, and b) who’s mother/grandmother/friend makes it best.
Become part of argument B with this much-too-easy recipe. Combine ingredients according to exact measurements, scoop into a bowl, add your dippers of choice on the side, and you cannot. Go. Wrong.
Side note: ‘Hummus’ translates to ‘chickpeas’, so if we are going to get technical here, this recipe is for hummus bi tahini (hummus with tahini) – the original and the best. Pea/beetroot/avocado variations, step aside.
Instructions
Step 1
Prepare your ingredients. Grab your chickpeas and add them to your food processor (taking out a couple to use as a garnish later on), then blitz for 10 seconds so they start to break up.
Step 2
Add garlic, salt and tahini paste and blitz again for 30 seconds.
Step 3
While the processor is still going, slowly add the lemon juice and run until its all well combined.
Step 4
We interrupt the method at this point for an important intermission: the taste test. Feel free to add more lemon juice and salt if your taste buds demand it. If the taste is a bit too strong and the texture not as smooth as you’d like, turn the processor on again and add a small drizzle of olive oil (we won’t look).
Step 5
Turn the processor off and scoop the hummus into your serving bowl. Make a small well in the centre and add a drizzle of oil and the reserved chickpeas, because everything looks fancier with a garnish.
Step 6
Serve with pita chips/flat bread/celery/carrot sticks on the side and dive in.
