So, a little while ago I mentioned that I was making my first ever batch of homemade hummus on Twitter – naturally, it was the first thing I’d gleaned from my new food processor! I’ve always been a big fan of hummus, and seeing as a side dish of salad was an almost daily occurrence when growing up, the number of times I’ve eaten it is beyond countable.
It’s for this reason that the first recipe I started off with needed a little tweaking – I’m the first to notice if a recipe hasn’t quite hit the spot. First off – it was way too garlic-y with two crushed cloves. And second, while you can tweak (or even remove) the amount of sea salt that I’ve outlined, I would recommend keeping it in. I started off by shying away from it as much as I could, but I’m of the opinion that if you’re going to make something well, you need to make sure the ingredients are in balance with one another, and have a smaller portion instead, if you are wary of consuming too much fat/salt/sugar/etc.
Also, as you may have noticed in reading the title of this blog – hummus is and should always be raw and vegan. Making the most of seeds (tahini), legumes (chickpeas) and fresh flavoursome produce (lemons and garlic), it’s a pretty awesome!
400g tin of chickpeas
3 tsp tahini
1 garlic clove
3 tsp sea salt
4 tbsp extra virgin olive oil
1/2 fresh lemon
- Crush or finely dice the garlic clove
- Drain the chickpeas, retaining the water for use later
- Put the chickpeas, tahini, crushed garlic, salt, and five tablespoons of the retained water into your food processor
- Juice the lemon and add to the mixture
- Turn on the processor to its first speed, and very slowly pour in the olive oil
- Once the mixture is fully combined, take a little taste and tweak to your preferences (everyone likes a slightly different taste!)
- Use a spatula to spoon into a bowl and cover. You can keep this in the fridge for just over a week.