I’ve been making so much homemade hummus lately. I honestly cannot get enough.
Made using tinned chickpeas, it’s incredibly easy to make, so filling, nutritious and not to mention, delicious. I serve it alongside roasted veggies and quinoa on my fully loaded salad plates for lunch but it makes for the perfect dip when entertaining.
Make this once and see how good it is. You’ll never buy hummus from the supermarket again.
homemade hummus
1 x 400 gram tin of chickpeas, strained, reserving the juice
1 x small garlic clove, minced
1 x dessertspoon of tahini
1 x dessertspoon of good quality olive oil
1/2 a teaspoon of sesame oil
The juice of half a lemon
1 x teaspoon of maple syrup
A sprinkle of ground cumin
Salt and freshly cracked pepper
- Simply strain the chickpeas, reserving the liquid (as you will use this to loosen up the hummus during the blitzing stage) and add them to a large mixing bowl.
- Add the garlic, tahini, olive oil, sesame oil, lemon juice, maple syrup and cumin and season with salt and pepper.
- Using a bar mix, blend together until smooth, adding a little bit of the reserved chickpea liquid as you go (it won’t need much so be careful here) to loosen it up a bit until you’re happy with the consistency.
- Enjoy.
lo's kitchen 
3 Comments