Hummus
This is a basic hummus recipe that I usually make a double batch of every week! I love it when a few simple ingredients can be transformed into something so much more than their parts.
This recipe is super easy to make and all the ingredients are cheap and easy to find at any supermarket (tahini might be in the ‘health foods’ section). If you have unhulled tahini I suggest starting with the smaller amount as the flavour can be quite strong and bitter, hulled tahini however is really creamy and a much more subtle flavour. You can also sub it for any nut butter or use twice the volume of whole soaked nuts - cashews work great and make a delicious creamy base.
I love it with a bit nutritional yeast sprinkled on top.
Hummus
Yield: Makes 1.5 cups
Ingredients
3 cups cooked chickpeas (from 1 cup dried - or use 2 cans) 1-2 Tbsp tahini 2 tsp minced garlic 1 tsp salt 1 Tbsp lemon juice 1/2 cup water or chickpea water (aquafaba)Directions
- Place all ingredients into a blender or food processor and blend until smooth. You may need to stop and scrape down the sides a couple of times or if using a high speed blender use the tamper.
Notes:
This will thicken in the fridge.
Keeps for 5 days in the fridge.