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.