Hummus, how I love thee. Let me count the ways….
Let’s be honest, for me, my love for hummus is up there in the millions. It’s just such a tasty thing to eat, and if you need to bring something to parties, you know it’s vegan and gluten-free, so most of your dietary bases are covered with a super tasty treat. It’s got protein, fibre, carbohydrates, good fats, folate, calcium and a whole lot of other wonderful stuff you body will love you for – you can’t go wrong!
But buying it is pretty expensive really, or the dip itself is filled with preservatives and other nasty additives it doesn’t need. I’ve even seen dairy added to one tub once – I have no idea why.
This is a basic recipe – one, I’m very aware, you could find with a quick google search – but I have had a lot of requests for my personal recipe, because a lot of the time, I dollop a couple of teaspoons on my plate instead of toast in the breakfasts I’ve been posting lately (#breakfastqueen)
But the way I make my hummus means you have a huge batch of it that can last you through the week (although, mine is usually gobbled up before then).
2 tins chickpeas, thoroughly rinsed
1 clove garlic
1tsp whole cumin seeds
1 heaped tb hulled tahini
Juice of half a lemon
1-2tb Australian extra virgin olive oil
Give it a crack, and tell me what you think!