If you’re as much of a hummus addict as I am then you probably go through a lot of tubs of hummus (which can be pricey) during the week.
I’ve dabbled with plenty of hummus recipes over the last year in a bid to save money but have never found a good enough recipe (especially one that doesn’t require a food processor).
This recipe is really easy and you can add whatever spices you like or even roasted red peppers or beetroot. I made it oil-free as I know a lot of you like to cook without oil.
This hummus is a great toast topper, perfect for dipping veggies or pitta into and is a nice side option for meals.
- 1 tin of Chickpeas
- 2 tbsp Light Tahini
- 50ml Lemon Juice
- 4tbsp Water
- 1tsp Garlic granules
- 1tsp Sea/Himalayan salt
- 1/4tsp Ground Cumin
- First up and probably the most important step for a smooth hummus is to rinse and de-skin the chickpeas. Simply rub the chickpeas between your hands under running water to remove the skins. This may take a few minutes but it is worth it and also helps to reduce the bloat.
- Add the chickpeas and the rest of the ingredients to your blender.
- Pulse for 10 seconds and scrape down the blender. Blend for a further 30 seconds, continuing to scrape down as needed. Feel free to add more water or oil if you would prefer.
- Transfer your hummus to an airtight container and top with some smoked paprika and seeds.
- Keep refrigerated for up to 5 days.