Hailing from the Middle East, hummus is a tasty, high fibre, protein packed alternative to cream cheese or sour cream dips. Use it as a dip for chopped vegetables or flatbread, to top crackers or rye-bread, or in place of relish with your salad or a burger. Perfect for lunches, snacks or your next BBQ!
There’s no cooking involved, just a food processor and 10 minutes of your time to whip up your own creamy, homemade hummus.
Tahini is optional, but the hummus will taste better if it is added. If tahini isn’t available in your local shop it only takes a few minutes to make your own (see below).
Makes 2 cups
400g tin of chickpeas
1 clove garlic, peeled
½ cup tahini
1tbsp extra virgin olive oil
1. Add lemon juice, garlic and salt to the food processor and blitz until the garlic is finely
chopped. Leave the mixture to sit for a few minutes.
2. Add tahini and blitz until the mixture is thick and creamy. You will need to stop a few times
to scrape the mixture from the sides and the bottom.
3. Add 2tbsp cold water and continue blitzing until the mixture is smooth and pale.
4. Add chickpeas and olive oil and blitz for a further 2 minutes, until the mixture is well mixed
and creamy. Again, you will need to stop and scrape down the mixture from the sides and
5. Taste and season with salt and lemon juice to suit.
You can flavour your hummus by adding cumin, paprika, nuts, seeds, chilli, parsley or roasted red pepper.
Tip: To make your hummus smoother, boil your chickpeas in water with 1/2tsp of baking soda for around 20 minutes. Then, rinse in cold water and pop them into your food processor.
Makes ½ cup
140g sesame seeds
3tbsp olive oil
1. In a large pan or frying pan over a medium heat, toast the sesame seeds, stirring regularly. This should take 3-5 minutes and they will turn light brown in colour.
2. Put the toasted seeds in to a food processor and allow them to cool.
3. Blitz the seeds until they form a dry paste.
4. Add the oil and process for 2-3 minutes until the paste is smooth and pourable.
5. Taste and season with a pinch of salt.
Tahini paste can be stored in the fridge for up to one month. If the paste separates, just give it a quick stir before using.