Baking
57 recipes
This tastes better than anything you can buy in the shops. So good!
I make this weekly, if not twice weekly. I love having it in the fridge for a snack, for picnics, for visitors, and especially for lunchboxes. Please try this before you buy another hummus – it really is too easy.
The better the olive oil, the better the chickpeas: the better it all gets.
My son loves it with corn chips. It is delicious with bread, especially Turkish pide. This goes beautifully with the chorizo and peppers recipe, spread on toast.
"Quick standby for unexpected visitors" - Lisa Gunthorpe.
Makes 1 ½ cups. Vg.V.GF.DF.
Pictured: Hummus
Ingredients
- 1x 400g tin chickpeas, drain reserving 2 – 3 tbsp of the liquid/aquafaba
- ¼ cup tahini (sesame paste)
- Juice of ½ to 1 lemon
- ¼ cup extra virgin olive oil (EVOO)– best quality
- lots of freshly ground Pepper
- good pinch of sea salt
- Optional –
- 1 clove garlic, crushed
- ½ - 1 tsp chilli oil
- Dust with sweet paprika
Method
Place all ingredients, including the optional garlic, in a food processor and blend til smooth.
Blend it well for a good few minutes so it whips up - it will emulsify and become extra smooth and creamy.
Add the optional chilli oil carefully and taste as you blend it through.
Check the seasoning and balance for a final blend.
Dust with paprika to serve or sprinkle with extra pepper and a drizzle of EVOO.
TasteTip - hummus is the Arabic word for chickpea. Chickpeas are now a world-wide legume, used particularly in Middle Eastern cuisine, and began in ancient Egypt. Finely milled chickpea flour is called gram flour or besan flour - in Indian cooking it is used to make batters (e.g. pakoras), and for a gluten free pancake-like batter in France called socca. In Spain and some parts of the US, chickpeas are known as 'garbanzos'.
Dietary preferences
- Vegetarian
- Vegan
- Dairy-Free with ingredient checks
