My hummus

I love hummus, I could eat it with everything. Unfortunately shop-bought hummus never really lives up to my expectations. One of my biggest issues is that they normally have vegetable oil rather than olive oil. Hummus for me has to be made with olive oil. So after tasting far too many disappointing shop-bought hummus, I have decided to create my own.

Trial and error and lots of research from Greek, Lebanese and Turkish cookbooks has enabled me to create a hummus exactly how I like it. I am starting with a basic hummus recipe that I can then change and incorporate additional flavours at a later date.

  • 400g tinned chickpeas
  • 3 tbs tahini
  • 2 cloves of garlic, crushed
  • 4 tbs extra virgin olive oil
  • Juice of 1 lemon
  • Salt

Start by adding the tahini and lemon juice into a blender. Pulse for about 30 seconds, until thick and light in colour.

Then add in the chickpeas and crushed garlic. Blend until the chickpeas are minced, but not completely puréed.

Continue to blend the mixture whilst pouring the olive oil a little bit at a time. Blend until the oil is incorporated and the hummus mixture is smooth. Season to taste with salt. If the hummus is too thick add 1-2 tsp of water.

Share and enjoy!

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