Hummus you can’t mess up

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If you mention hummus to vegans the question isn’t yes or no it’s “how much” or in my case “Is it wrong that I finish the pot?” This isn’t so much a recipe as a bit of guidance if you’ve never made hummus before.

While it’s widely available in shops it is actually piss easy to make and believe me it tastes better 🙂 Hummus is quite a personal thing though so please feel free to adapt to your own tastes but this is how I like to make it.

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The main ingredients for hummus are chickpeas but I’ve seen other legumes such as edamame beans or broad bean used. These are blended with a variety of other ingredients to form the deliciousness that is homemade hummus.

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Chickpeas come dried and require 24 hours soaking (long) or in tins which is much more convenient. The cloudy liquid in the tin known as aquafaba can actually be whipped to make things such as meringues and mousses or even cheese.

The next main ingredient is tahini (sesame seed paste) which adds a delicious nutty flavour.  Lemon juice and garlic are also traditionally used.  I love garlic and would normally add 6 cloves to recipes when it asks for 1 but for hummus I add only a couple of cloves as it can be overpowering to the other flavours.

Olive oil is used to thin the mix but while it’s delicious it is liquid fat and if you’re trying to be good like me, I use water instead of or a mix of both.

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Once blended you can also season with salt and pepper, spices, herbs or other ingredients you may like.

The best thing is to play around with flavours, textures etc to find out what you like best.  Hummus can be served with his best friend crisps or part of a meze or as a light lunch on bread or with chopped salad vegetables. I’m sure you know how to eat hummus lol.

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Time: 10 minutes
Makes enough hummus for a party to share or a greedy vegan to eat over a few days 😉

Ingredients:

1 400g tin of chickpeas
2 cloves of garlic
1 tbsp tahini paste
Juice of 1 lemon
2+tbsp olive oil or water plus more to taste/texture
Salt and Pepper
Herbs or spices. I used smoked paprika and garnished with coriander

Method:

  1. Drain your chickpeas and rinse thoroughly.  Put them in a food processor or bowl if using a stick blender.
  2. Peel the garlic and add to the chickpeas. Don’t bother with chopping it obviously.
  3. Add the tahini paste making sure that the jar is well mixed before you start spooning.
  4. Juice the lemon and add to the processor along with the oil or water.
  5. Add salt and pepper or any other seasonings at this point. I recommend chillies or peanut butter in place of the tahini (sounds a bit weird but works really well)
  6. Blend to a smooth or chunky consistency.  I told you hummus is personal…
  7. Taste the hummus and add more lemon juice or spices as you feel
  8. Serve immediately or keep in the fridge for up to 2 days.
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