Hummus Three Ways

For some reason hummus isn’t included in the official list of the ‘seven wonders of the world’ but it totally should be. It’s the hero of any platter, can perk up carrots and celery, make a boring old sandwich a gourmet delight or simply be eaten by the spoonful straight out of the jar! This crowd pleasing magical dip is made with a base of chickpeas, tahini, lemon, olive oil, garlic and a pinch of salt and tastes amazing as is, but the addition of ingredients like smoked paprika or herbs really takes it to the next level. You need chickpeas for this recipe, of course, and you may automatically be thinking of these nutty creamy beans coming from a can, however cooking them from dry hardly takes any extra effort and you are doing good for both your wallet and the planet by cutting down on packaging. So skip the store bought stuff and make your own!

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Ingredients

The Classic:

2 cups cooked chickpeas

2 cloves garlic

Juice of 1 lemon

⅓ cup tahini*

2 tbsp extra-virgin olive oil*

1 tsp pink himalayan salt

Hummus ingredients

The Smoked Paprika:

2 cups cooked chickpeas

2 cloves garlic

Juice of 1 lemon

⅓ cup tahini*

2 tbsp extra-virgin olive oil*

1 tsp pink himalayan salt

1 tbsp smoked paprika

1 tsp ground black pepper

hummus paprika

The Garlic and Herb:

2 cups cooked chickpeas

3 cloves garlic

Juice of 1 lemon

⅓ cup tahini*

2 tablespoons extra-virgin olive oil*

1 tsp pink himalayan salt

1 tsp dried oregano

1/2 tsp dried basil

1 tsp rosemary

1 tsp thyme

hummus herb

 

Method

To cook the chickpeas, soak 2 cups of dried chickpeas in water overnight then cook in a large saucepan with boiling water for about 1 hour. The chickpeas will triple in size so this will result in 6 cups of chickpeas; enough for all three recipes (adjust the quantity according to how much hummus you wish to make).

Add all of the ingredients to a food processor and blend on high until smooth and creamy. Adjust the amounts of salt and lemon juice according to taste preference.

hummus ingredients 2

Serve with seeded crackers or carrot sticks.

Store in the fridge in an airtight container for up to a week.

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*Available to purchase in-store only.

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