Hummus is a staple in my house its the perfect dip for any occasion or situation. I always have a jar in the fridge ready for snacking, spreading thick on avocado toast, in a wrap or a dolloping on top of a roast veggie salad. You can even turn it into a divine salad dressing. I can’t get enough of plain hummus dusted with smoky paprika at the moment but sometimes I like to mix up the flavours by adding in leftover roast beets or pumpkin or spicing it up with chilli, turmeric or sun-dried tomatoes. The combinations are endless really.
Traditionally hummus is made from scratch by cooking dried chickpeas then blending them with tahini, lemon and garlic into creamy dreamy goodness. This is my cheat’s version using the same ingredients but swapping out dried chickpeas for canned. It’s a breeze to make taking only 5 minutes in a food processor and lasts for up to a week in the fridge.
Makes – time – 10 Difficulty – Easy
1 can chickpeas
3 tbsp of tahini
1/4 cup olive oil
juice of 1 lemon
1/2 teaspoon ground cumin
pinch of salt & pepper
Add all ingredients to a food processor and blend until smooth & creamy. You might need to add a dash of water if it looks too dry or isn’t blending easily.