Hummus is my favourite food! I love it on bread or on my baked sweet potatoes! It is a tasty dish that originated in the Middle East. This recipe is so delicious I had to share it with you immediately! It is based on an Abel & Cole recipe (my new favourite all organic supermarket!). It is super quick to make (20 minutes). I have been wanting to post a hummus recipe for a while. Hope you enjoy it!
Makes 2 pots
400g can Chickpeas
150ml Filtered water
1 Small garlic clove
2tbsp Hemp oil
2tbsp Olive oil
1/4tsp Pink Himalayan salt
1/4tsp Black pepper
Drain and rinse the chickpeas.
Place them in a pan with the filtered water. Simmer for 7 minutes.
When the chickpeas are simmering, cut the lemon in half and squeeze the juice of one half into a blender. Finely chop the garlic clove. Add in the tahini, oils and 3tbsp filtered water. Season with salt and black pepper.
Next add the cooked chickpeas into the blender. Blend on a low speed for 10 seconds until the hummus is completely smooth.
Pour the hummus out into a container and leave it to cool. Then put it in the fridge to set.
Enjoy it spread on bread or as a dip for carrot sticks! Keeps in the fridge for 3 days.
Note: Ideally store in a glass container. If storing in a plastic container, ensure it has a triangle symbol with a number 5 or 24 inside as these are the only types of plastic that don’t leach into the food!