Z’s Quick & Easy Hummus
Since making this hummus a few years ago, I have not bought hummus again. It is so much tastier and cheaper to make (and oh so quick and easy). It is the perfect addition to a mezze platter, served as a dip/starter, a quick snack or even added to a lunch box with crudités for a quick and healthy meal.
The recipe below uses tinned chickpeas for convenience, but if you have time, I have included the method for adding dried chickpeas, soaked overnight and cooked. This is so much healthier and tastier but does of course take more time and effort. But, whether using tinned/cooked chickpeas, I am certain you will not want to buy hummus anymore either 😉
- 1 can chickpeas *
- 2-4 TBS tahini (according to taste) **
- juice of ½ – 1 lemon (adjust according to taste)
- 1-2 TBS cumin
- 1 tsp herb salt (add more/less according to taste) ***
- 30-60ml ice water (makes it lighter and creamier)
- 1-2 cloves of garlic
- optional: dash of cayenne pepper and/or dried mixed herbs
- optional: 1 tsp Za’atar (a delicious blend of Middle Eastern Herbs)
- Topping: extra virgin olive oil, herbs, paprika, Za’atar, fresh parsley/mint
- Using a food processor/hand blender, blend all the ingredients together, adding tahini last.
- Adjust according to taste – adding more salt/cumin/tahini/lemon juice until you are happy with the taste. Add more/less water, depending on how thick you would like it
- Place hummus in a pretty bowl and top with a drizzle of olive oil, paprika, herbs/Za’atar and a sprig of fresh mint/parsley
- Serve with veg sticks, pita, flat bread, nacho chips etc. Delicious addition to falafels and a great snack/lunch box meal. Try out these delicious, gluten-free flatbreads.
*If you have time and are willing to put in the extra effort, THE best way to make hummus is to cook your own chickpeas from scratch. Use dried chickpeas, organic if possible (100g is roughly the equivalent to a can of drained chickpeas, but use extra in case, especially if doubling the recipe). Soak the dried chickpeas overnight in double the volume of water, adding 1 tsp bicarbonate of soda (helps to soften them). In the morning, drain the water and rinse a few times (this is essential and helps with better digestion). Cover the drained chickpeas with water (can add another 1 tsp bicarb) and bring to the boil then reduce and simmer until soft (skim off white foam every now and then). Depending on how long the chickpeas were left to soak, cooking time can vary from about 20min – 2 hours. Drain water. Remove skins for a smoother hummus. Tip: cook up a large batch of dried chickpeas, then freeze in smaller containers – ready to use for your next batch of hummus!
** Although not traditional at all (and definitely not as good), if you are out of tahini, use 1-2 TBS of pure peanut butter. My aunt once tried this and it was a pretty good substitute!
*** THE best herb salts are Mary Ann Shearer’s range of salts and seasoning – preservative free and made from hand harvested sea salt and herbs. I use her amazing range in all my cooking, on salads etc. You can purchase them here. If you would like to earn loyalty points while purchasing, click the Natural Way icon below.