Classic Hummus

Hummus is made with chickpeas (which has nothing to do with chicken!), tahini, garlic, lemon and salt. Chickpeas are one of the earliest cultivated legumes known and were recently listed as one of the future 50 foods in the world based on their high nutritional value, relative low environmental impact, flavour, accessibility and affordability.

I love making hummus and keeping it in the fridge as a dip for cucumber sticks or simply spread thickly on a slice of bread or cracker. This recipe is the classic hummus, easy to prepare and takes an entire 5 minutes out of your day! I make mine with a stick blender but you may use a food processor if you prefer. It is important to taste the mixture as you add the different ingredients so that you can adjust it to your liking.

1x 400g can chickpeas

60ml Tahini paste

2 cloves of garlic

juice of 1 lemon

5ml salt

Drain the chickpeas and place in a food processor.

Add the Tahini paste, garlic and lemon juice and blend until smooth and the mixture comes together. I like my hummus to have a slight texture to it but if you want yours completely smooth you can add one or two ice cubes to the mixture and blend again. The ice/water makes for a very smooth, silky spread.

Scrape down the mixture, add half the salt and blitz again.Taste.

Add the rest of the salt if you like. If the mixture lacks punch, add some more lemon juice. Keep going until you have a mixture that makes your tastebuds sing!

Keep covered in the refrigerator for up to four days if you can make it last that long.


PS: If you don’t have Tahini you can make the hummus without it. The Tahini does add a wonderful nutty background taste but without, is almost just as good…

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