Hummus is a staple in our house, especially in summer, as it is a lovely little snack that we both enjoy. Jean and I can make a portion and immediately sit around our table and eat it with a spoon and a selection of our fave crackers (normally Provita biscuits).
A healthy dip that can be eaten with basically everything, hummus provides you with protein and an array of deliciously healthy vitamins (including folate) and minerals. Although it is high in fat, it’s good to know that it is mostly heart-healthy unsaturated fat.
We are lucky to have a number of shops that stock an amazing selection of store-bought hummus, however, there really is nothing like making your own. It’s just so fresh, earthy and super tasty.
So, on to making your own! You will be glad to know that basic hummus is very easy to make, and if you can crack my little recipe below, you can then make your own variations by adding your fave veg – whether red peppers, avo, jalapeño or aubergine – or your fave spices. Mmm, paprika. Here goes…
Time to make:
15 minutes max.
- 1 x can of chickpeas
- 1 teaspoon of garlic
- 6 table spoons of olive oil
- 3 table spoons of lemon juice
- 1 teaspoon of salt
- 1 teaspoon of pepper
- Can opener
- Food Processor
- Open you can of chickpeas and drain in a strainer
- Add the chickpeas to your food processor
- Add your garlic, salt, pepper, lemon juice and olive oil
- Turn your food processor on until all the ingredients are nice a smooth
- Use your spatula to scrape the sides of your food processor and pulse a couple more times (just to make sure you get all of the chickpeas)
- Once you think the mixture is completely smooth, you can scrape it into individual Tupperware boxes (one for every day at lunch time), or put it straight into a serving dish if you have friends around for a braai.
Note: If you would prefer a chunky version, do not blend the mixture for as long.
It really is that simple! I would not keep in in the fridge any longer than a week, otherwise it loses its fresh-ness. Of course, it’s best when it’s served right away, but it’s equally as good if you eat it within the first week.
Sprinkle a little paprika on the top and drizzle it with some more olive oil. Serve with crisps, your fave biscuits or veg sticks. Or all three!
Give it a go, I am sure you will love it! And let me know what variations you make and what extra ingredients you use when you make your own hummus. Enjoy!