Making exceptional hummus at home is one of those pleasures with a high payoff that is so worth fitting into your regular cooking program.
Chickpeas are nutrient dense, providing protein, dietary fibre, folate, amino acids and a few minerals. It’s definitely worth consuming often and homemade hummus can be kept refrigerated for up to a week.
This is a Hummus bi Tahina, otherwise known as the “classic” flavour recipe. I urge you to think of this as a blank canvas and experiment. Add any ingredient of your choice to make variations of this recipe.
Some ideas to get you going :
Pesto, beetroot, avocado, sweet potato, roasted red peppers, pumpkin, mint, sundried tomatoes.
If you don’t have chickpeas on hand, you can easily substitute them with white, fava or black beans. You can also use jackfruit seeds to make hummus.
What you will need?
- Boiled/canned chickpeas – 2 cups (drained)
- Lemon juice – 1 tbsp
- Tahina – 1tbsp (optional)
- Extra Virgin Olive Oil – 2 tbsp
- Fresh coriander – few sprigs (about 1/4 cup chopped)
- Garlic – 2 large cloves
- Cumin Powder – 3/4 tsp
- Chickpea water – 5-6 tbsp (to thin down the hummus if needed)
- Add all ingredients to a food processor. Process until smooth and creamy. If needed, add additional water to achieve the right consistency.
- Serve with fresh vegetable sticks, crackers or pita. This also goes really well with baked falafels.
Store covered in the refrigerator for up to a week.
If you make this recipe, you know the drill: Let me know!
Take a picture and tag it #theslowkitchen on Instagram so I can see!