Hummus is everyone’s secret favourite, right?! You love it, but it’s healthy so you forget all about it in favour of the blue cheese, bacon laden dips with extra cholesterol on the side. Then you’ll unexpectedly come across some at a vegan dinner party and remember how amazing it is! Well it’s even better when you make it yourself.
The texture is less creamy, but more satisfyingly stodgy and you can really taste all the middle eastern spices. I was gifted an amazing new blender at Christmas and I now can’t even fathom how I managed to do anything without it. This recipe is more of a chuck-together; you just throw everything in the blender and blitz to your desired texture. Add more oil or water if you like it a little thinner.
You can also add coriander (I sprinkle a lot on top afterward, but it’s nice combined too) chilli oil/chilli flakes or maybe some Ras El Hanout.
As well as homemade smugness, take satisfaction from the fact you’re skipping the added citric acid and potassium sorbate that shop-bought dips add for shelf-life.
- 400g can of chickpeas
- 4 tbsp lemon juice
- 4 garlic cloves, crushed
- 1 tsp ground cumin
- salt, to taste
- 150ml tahini (sesame seed paste)
- 6 tbsp water
- 4 tbsp extra virgin olive oil
- 1 tsp paprika
Drain the chickpeas and add to the blender with the rest of the ingredients. For a lighter version, substitute 1/3 of the chickpeas and 50ml of tahini for 70g half fat creme fraiche.
Will keep for a week in the fridge