With everyone on lockdown at the moment, there is a massive temptation (for me anyway) to reach for the biscuit tin. Because of this, I’m on a bit of a health kick!
This hummus recipe is lower in oil than the ones you buy in the supermarket making it better for your waistline. Enjoy this on carrot sticks, bread, crackers, or even top your salads with this.
1 tin chickpeas
4 tablespoons of tahini
2 garlic cloves
3 tablespoons of oil
Squeeze of fresh lemon juice
Seasonings and flavourings (see below for 3 great options)
First, crush the garlic or chop very finely. Stir the tahini very well. Combine half the chickpeas with half the tahini in a blender with the garlic and blend until smooth, you may need some water to help it blend. Then add 2 tablespoon oil and blend again!
Add in the remaining chickpeas, tahini and oil before blending. If it still isn’t smooth, add a tablespoon of water and blend again.
Finally add in the lemon juice and salt to taste (probably around 2 teaspoons of salt) with the other seasonings* if you’d like and blend. If you want to be fancy, drizzle some oil on top of the hummus.
Paprika and black pepper: add one teaspoon of paprika and crushed black pepper, adding a bit of spice to your hummus. Feel free to add more if you can handle the heat.
Caramelised onion: Fry off 1 large chopped white onion in some oil and soy sauce until translucent and very soft, you may want to add water to the pan along the way if the onions start to stick. My favourite type of hummus!
Sweet potato: Microwave 1 large sweet potato until it’s very soft. Peel the skin off, mash into a bowl with 1 teaspoon of paprika and cumin.