It may sound like a really simple recipe and a very easy thing to make, but the other day I made the nicest home-made hummus and found so many people asking me how I made it. So I wanted to put this quick post together to showcase in some very easy steps how I made a yummy homemade hummus! The shop bought versions often contain preservatives and colourings or added sugar and flavourings which take out the goodness, plus it is also rumoured to be fairly fatty. This little recipe is 100% natural, healthy and tasty!
Serves 6-8 as a starter, or as an add-on side ‘dip’
- 2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)
- 2 garlic cloves, crushed, or two tablespoons of granulated garlic powder
- 1 tsp crushed sea salt
- 6 tbsp quality extra virgin olive oil (plus extra for drizzling)
- 3½ tbsp freshly squeezed lemon juice
- Paprika (optional)
- Coriander or parsley leaves (optional)
- 4 tsp tahini (optional)
- Sprinkle of nuts – Trail mix (optional)
1. Rinse the chickpeas in cold water and drain. Pop them into the food processor. Then add the tahini (optional), crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly add in the oil bit by bit while it runs.
2. When the mixture has combined into a thick and creamy texture, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.
3. I amended my version and topped with trail mix nuts instead – a mix of sunflower seeds and pumpkin seeds – but you can use any nuts you like!
And voila! Easy peasey lemon squeezy…