Hummus is a dip originating from the Middle East that is lusciously thick & creamy. It has two main components; chickpeas & tahini (ground sesame seeds), which makes the dip incredibly fibrous and full of slow-releasing complex carbs & healthy fats that keep you satisfied for longer. Hummus is such a great condiment because it goes well with literally everything.
I usually have a dollop on my salad (Green & Red Simple Salad or Roasted Vegetable Salad); spread it on seedy bread; mix it into my grains, such as brown rice or quinoa; or use it as dip for vegetables, crackers & crisps. It is wonderfully versatile and so delicious. It also takes 5 minutes to make, so there really is no reason not to make your own, healthier version, adapted to your personal taste, versus buying an expensive, additive & preservative pumped, store-bought tub! Hummus, in theory, is a very healthy dip, but supermarkets often add a disproportionate amount of oil or tahini, which racks up the fat content unnecessarily. This is why I personally think it’s so great to make your own, especially seeing as it takes no time at all, and I for one definitely enjoy it so much more knowing exactly what has gone into it! This recipe is for a classic version of hummus, but feel free to add cayenne pepper or paprika for more of a kick.
- 1 ½ tbsp olive oil
- 2-4 tbsp water (personal taste)
- 400g (1 tin) chickpeas
- 1 ½ tbsp tahini
- 1 garlic clove
- Juice of 1 lemon
- Fresh coriander (to serve)
- Salt & pepper (personal taste)
- Drain & rinse the chickpeas.
- Place all of the ingredients in a food processer and blend until smooth.
- Store in an airtight container in the fridge for up to 1 week.
- Enjoy!
Hi Andria! HoumousFan456 here! Having read the above it appears that the only thing we disagree on is the best way to spell houmous (I’ll let that slide ha ha). Whilst it is a bit nerdy, I do spend a fair bit of time commenting on blogs about houmous, and I must say that I tend to be very critical…
What I think about blogs nowadays is that they focus far too much on ‘audience’. The focus is so much on what the writer thinks the audience want to hear, that the message and passion that the writer wishes to communicate is completely diluted. I can honestly say that that is not true of your blog. The best advice I often give is: don’t think about the audience and what they may be interested in; write for yourself. Some would say that this is a very blinkered and overall a self-absorbed perspective to take, but at the end of the day, do you want to be served up a plate of contrived slop, or do you want a well presented and fantastically cultivated meal that has been prepared for anyone that will lap it up? I would always take the latter.
Keep it up Andria!
Hahaha, my apologies re my spelling of houmous, but you can continue to spell Andrea Andria and then we are even! 😛 I really appreciate your comments though and am glad that my recipe passes the HoumousFans test! Take care x