Hummus, or peanut butter for grownups as I like to think of it, is my go to snack (or lunch, or breakfast). I always have some in the refrigerator in case someone unexpectedly pops over. Delicious on crackers, as a dip for crudite or smeared on sliced apple, hummus is incredibly versatile as well as healthy! And you can spread it on chicken, fish etc. before baking too. Store bought hummus is never as good as homemade, and this recipe makes a lot for a fraction of the price of the grocery store kind.
- 2 19 oz cans of chickpeas
- 1 cup tahini paste
- 10 tbsp freshly-squeezed lemon juice
- 2 cloves raw garlic, chopped
- 2 tbsp roasted garlic
- 1 tsp sea salt
- 2 tsp ground cumin
- ice cold water
- drain and rinse chickpeas in a colander
- put chickpeas in a food processor and process until you have a thick paste
- add tahini, lemon juice, garlic, salt and cumin and process until combined
- with food processor running, add spoonfuls of ice cold water until desired consistency, at least five minutes (remember that hummus will stiffen in the refrigerator so you want it fairly smooth and spreadable)
Note: here is how to make roasted garlic, which you should also always have in your refrigerator. I like to use roasted garlic here as it adds sweetness and all the delicious flavour of garlic without the sharp bite. Or just substitute 2 extra cloves of raw garlic. And feel free to adjust the amount of salt and lemon.
I drizzled this bowl of hummus with a little olive oil, sprinkled some ground cumin and topped with roasted sweet pepper. Yum!
Now find a comfy spot to eat hummus, listen to this Elvis Costello playlist and read my rant, Read My Lips…