You can't beat the taste of freshly made hummus served with warm pita. Hummus is packed full of protein and calcium and a perfect healthy snack for the vegan diet. For an even healthier snack, you can omit the oil and serve it alongside veggi sticks, perfect for lunch box sna cks.
- I prefer to use dried chickpeas when making hummus, as it tends to give a creamier texture to your hummus, therefore I usually make a large batch and freeze it in small tubs and defrost as needed. However, it’s perfectly ok to use drained canned chickpeas but sometimes I find that they may be overcooked and mushy. If using canned chickpeas, then increase chickpeas to 300g.
- To start, place the dried chickpeas in a large bowl with double amount of cold water and 1 tsp breadsoda and allow to soak overnight (this is a must!)
- Drain and wash the soaked chickpeas and place in a large saucepan along with the garlic and onion and bring to the boil. Simmer for approx. 45 minutes or longer if needed. They need to hold their shape but squish between two fingers.
- Drain off the chickpeas and allow to cool naturally until almost cold (keep the onion and garlic)
- Place the chickpeas in a food blender along with the cooked onion, garlic, cumin, tahini, lemon juice and olive oil and blend really well until smooth and creamy (5 minutes).
- You may need to scrape down the bowl every few seconds, now gradually add a little cold water at a time to thin out the hummus until you have the desired consistency (it should be a lighter consistency of creamy mash potatoes).
- Check for seasoning and blend and check seasoning again. If you are happy with the taste and consistency, then you are ready to dive in!
- This is perfect served with warm pitta bread and garnished with fresh coriander, toasted pine nuts and a drizzle of olive oil. Enjoy!
- Kids love this as a healthy snack with carrot and cucumber sticks, ideal for the school lunch box too!
- Chickpeas are packed full of protein and this makes for a great vegetarian/ vegan option. If you wish to make it even more healthy, you can omit the olive oil and just use extra water.
- Most recipes call for raw garlic, but I find it too harsh against the light creamy texture, so I much prefer to cook the rawness out of the garlic when cooking the chickpeas. However this is totally up to individual taste preference.
- It’s the light tahini that gives this hummus its creamy texture and its also packed full of calcium so don’t scrimp on it! Having said that, if you don’t have it, you can also use peanut butter but tahini tastes much better! Enjoy.
- 250g dried chickpeas or
- 300g drained tinned chickpeas
- 6 large cloves garlic
- 1 small onion (halved)
- 60ml olive oil
- Juice of 1 lemon
- 2 tablespoons light tahini
- Sea Salt
- Cracked Black pepper
- 2 tsp ground cumin
- Cold water to thin out the hummus.