I’m on a bit of a health buzz at the moment and trying to watch what I’ve been eating which means my pizza oven is getting a well deserved rest after the long summer. I tend to snack a lot and normally I run to the sweets press for a bar of chocolate or packet of crisps but I’ve turned to making hummus as I find it tastes nicer and isn’t the worst option when eaten in moderation. Check out my easy hummus recipe below.
Hummus can be found ready made in a lot of supermarkets, there has been some press about these products containing a lot more salt content and preservatives. Here is an interesting article on the subject from the Irish Times.
I’ve made hummus for a long time now, it’s a really easy snack to make and contains only a few basic ingredients and the hardest task is turning on the food processor. It’s also great for when I have guests over, served with some crisps and side dip of hummus and some home made guacamole goes down a real treat. It lasts for a few days in the fridge as well and goes really well with carrot, celery or cucumber sticks too.
The first few times I made hummus, I didn’t really measure out the ingredients, I just through in a tin of chickpeas and then adjusted the tahini paste, garlic, olive oil and lemon juice to suit until I had the right consistency. As I did it more, I found that the recipe below works quite well. If you find that your mix is a bit wet, then add a bit more chickpea, if it’s too dry, add a little water slowly and continue blending.
- 1 x Tin of Chickpeas
- 2.5 x Tablespoons of Tahini Paste – You can purchase this in most Asian Supermarkets
- 3 x Cloves of Garlic chopped finely
- Pinch of salt
- Juice from half a lemon
- 2 x Tablespoons of Olive oil
- Drain the chickpeas and rinse under cold water, set aside to let the excess drain off
- Add the chickpeas, tahini paste, garlic, olive oil, lemon juice and salt into a blender and blend until you reach the desired consistency
- Serve with celery, carrot or cucumber sticks or as a dip for pita bread or crisps