Spicy Homemade Cumin & Garlic Hummus
I’m often surprised that people think hummus is difficult to make. Making your own homemade hummus couldn’t be easier and the result is a nutritious dip that’s much cheaper and far tastier than shop-bought varieties. You’ll need a food processor but then it’s simply a case of adding the ingredients and 2 minutes later, you’ll have a delicious, nutritious dip; that’s my idea of a “convenience food”! There’s so much scope with flavours and here I’ve used cumin and garlic for a truly authentic middle eastern version. Serving it with healthy vegetable cruditées elevates this simple dip to a even more nutritious level and you’ll find yourself reaching the recommended 7-a-day in no time.
Ingredients
Making homemade hummus….
- 400 g can Chickpeas rinsed and drained
- 2 tablespoons Tahini heaped
- Juice from a whole lemon
- 1 small clove Garlic crushed
- 1/2 teaspoon Cumin powder
- Sea Salt/Ground Pepper to taste
Variations; add before blending
- 1 teaspoon Paprika optional
- 30 g flat-leaf Parsley finely chopped
- 2-3 pinches chilli flakes
Instructions
- Rinse the chickpeas well and drain.
- Combine the chickpeas, tahini, garlic, cumin, salt and half the lemon juice in a food processor and blend to a creamy consistency. Add warm/tepid water, a little at a time to the desired consistency.
- Taste and season according to preferences; adding more lemon or salt to bring out the flavour.
Notes
Tips:
- Warming the chickpeas before using helps to infuse the flavours. Otherwise use a little warm, rather than cold, water to achieve the desired consistency.
- You can use canned or home-cooked from dried chickpeas for this recipe. (See note below) If using canned, ensure they are well rinsed to remove any phytates in the water, which may cause digestive discomfort
- This hummus will keep for around a week in the fridge
- Make a double batch and freeze half for a nutritious snack for the family when you’re pressed for time or have guests arriving