This is one of my favourite hummus recipes! I prefer not to eat store-bought hummus any more. Every time I look at the label and see what “nonsense” they put into the hummus I cringe. Some of the ingredients I cannot even pronounce and sometimes I don’t even know what the ingredients are. For example, Sodium Benzoate or Potassium Sorbate. How would a “normal” individual know that these are actually artificial preservatives. I think that artificial preservatives are unnecessary and there are better ways to keep food fresh and safe. This just confirms again why I choose to make my own hummus instead of buying it. I just prefer to know exactly what’s going into my hummus and my food!!
If I feel like a change, I add some beetroot, turmeric or carrot to my hummus and get the most gorgeous looking hummus and super delicious as well.
What are you going to experiment with today?
Hummus
Ingredients: (makes about 600ml)
- 225g (8 oz) chickpeas, soaked overnight. Or 2 x 400g tins, drained and rinsed.
- 2 garlic cloves
- 2 tablespoons (30 ml) olive oil
- 4 tablespoons (60 ml) tahini
- Juice of 1.5 lemons
- Pinch paprika
- Freshly ground black pepper
Instructions:
- Drain then cook the chickpeas in plenty of water for about 60-90 minutes or according to directions on the packet.
- Drain, reserving the liquid.
- Purée the cooked chickpeas with the remaining ingredients with enough of the cooking liquid to make a creamy consistency.
- Taste and add more black pepper or lemon juice if necessary.
- Chill in the fridge.
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