Approx cost: €1
Approx calories (per 100g): 180
Approx preparation and cooking time: 5 mins
I’ve had a love affair with hummus for a long time. When I was a child I couldn’t stand the stuff. I have a vague memory of my sister making some once upon a time and I tasted a little and couldn’t understand why on earth anyone would willingly choose to eat it. Over time my tastes matured a little and now it probably ranks up there as one of my all time favourite foods. Many years ago I would actually buy this stuff, ready-made. I think about those days with horror. What on earth possessed me to go and spend upwards of €2 on a puny little pot of hummus when it’s just so darn simple to make at home?
Naturally, these days, you won’t be seeing any store-bought hummus around my home! It’s incredibly fast to make, and so, so simple. Chickpeas, tahini paste, olive oil, lemon juice… it’s not rocket science, and the result it yields is one of the most amazing flavours I can think of. Not only is it easy, but it’s really versatile as well – use it as a spread, a dip, a topping…
It almost doesn’t need a recipe – once you’ve made it once, you’ll probably never follow a recipe again, and from all the thousands of hummus recipes which must exist over the web, most of them are probably pretty much the same. If you’ve never tried it before though… well – go go go! You won’t be sorry!
- ~600g of canned Chickpeas
- 2tbsps Tahini paste
- 2 cloves of Garlic
- Juice from 1 Lemon
- ~150ml Olive oil
- Salt and pepper
You’ll also need
- A Food Processor
- Drain the chickpeas from the cans, saving about 2tbsp of the liquid. Peel the garlic cloves and then transfer the chickpeas and their liquid, garlic cloves, tahini paste, and lemon juice into a food processor. Add in about 100ml of the olive oil and grind in some salt and pepper.
- Blend until smooth, drizzling in a little more olive oil as you go if needed.
- Remove and serve on a plate or bowl – drizzle the rest of the olive oil over the top and enjoy however you like!