Hummus
One of the quickest, healthiest, most versatile recipes in the vegan kitchen. Hummus can be served warm or cold, as a dip, a sandwich filling, a sauce for roasted veg’ or even stirred into a soup to enrich it.
Homemade hummus takes a matter of minutes to whizz up and can easily be adapted to suit your taste – here are a few suggestions
Ingredients
- 300 g home- cooked chickpeas or 1 x 400 g tin of well rinsed chickpeas
- Juice of 1 lemon
- 1-2 cloves of garlic crushed
- 2 tbsp extra virgin olive oil + more to drizzle
- 2-4 tbsp tahini paste
- salt and sweet paprika or cayenne pepper
Instructions
- A high-speed or jug blender will give the smoothest results whilst a food processor or hand held blender create a slightly coarser purée.
- Blend all your ingredients together, holding back half a dozen chickpeas, a little of your tahini and seasoning ( you can always adjust later).
- Taste and adjust with extra tahini for a richer, creamier taste and balance with salt and pepper.
- Spoon into a bowl, sprinkle over the remaining chickpeas and drizzle with extra virgin olive oil. Store in the fridge for up to 4 days.
Notes
Try adding:
roasted beetroot, cumin and pomegranate molasses.
dill and black pepper, topping with quick pickle onions
frozen peas and mint
a handful of fresh spinach, parsley and smoked paprika
roasted carrot, cumin, ginger and fresh coriander