Before the recipe post...guess what? I've changed my name!
Not my actual name of course, just the blog name. Like it? I think it's more...well, me!
I'll be changing the URL (website address) in the next couple of days too - it will become www.kiwicountrygirl.wordpress.com - I will be posting on Tuesday about building a swing so if it doesn't come up please come and find me!
Recipe post time!
Today I made homemade hummus.
I want to dip carrots in it. I want to put it on crackers. I want it on toast. And I definitely ate some straight off the spoon.
It's that good.
It's also that easy, and in my opinion if something delicious is also easy to make, it immediately earns more points and tastes more delicious.
Drain and rinse a can of chickpeas and put 'em in a blender.
Add about a tablespoon of tahini and a teaspoon of crushed garlic
A squeeze of lemon juice (all accurate measurements here)
Sprinkle in some salt & pepper and about 3 tablespoons of cold water and blend it up.
It'll start to look like this. Keep going
Until it looks like this
Add a drizzle of olive oil and pulse again a few times until it's mixed in.
Put it in a bowl and dip whatever tickles your fancy.
I added a little more water at this point as it wasn't quite the consistency I wanted.
This will keep in the fridge for about 5 days and can also be portioned down and frozen if you don't think you'll eat it all that quick. But you will.
Homemade Hummus
Ingredients
- 1 can chickpeas drained & rinsed (about 250 grams)
- 1 tablespoon tahini
- 1 teaspoon crushed garlic
- 3-5 tablespoon cold water
- 1 tablespoon olive oil
- Juice of half a lemon
- Salt & pepper
Instructions
- Add chickpeas, tahini, garlic, water, lemon juice and salt & pepper to a blender or food processor. Pulse until desired consistency is reached. Add more water if needed.
- Add the olive oil and pulse a couple of times until incorporated.
- Serve with carrot sticks, crackers or pita chips. Or whatever you have.
- Store in an airtight container in the fridge for 5 days or freeze.
Trish says
Too much water, made it sloppy
Christopher J says
Use very cold (iced) water if adding for lighter texture ,tahini paste comes out whiter and smoother.
Unhulled is just fine but must be blended for longer.(Use leftover water from the can)
Add paprika, sun-dried tomatoes .Pour into a concave circle and add olive oil, some whole cooked chickpeas for art, and add chilli and mint for an exotic flare.
Fluffy textured hummus is amazing and worth the blending time
Kc says
Really easy, tasty lunch or snack, yum!
Vicki says
DELICIOUS. ☺️ Simple and easy to make, no fussy ingredients. Never made hummus before. I’ll be remaking this recipe A LOT. An absolute keeper of a recipe. Highly recommend.
Tom Burns says
Can I use black-eyed beans instead of chick-peas in your hummus recipe ?
Laura says
I haven't tried but I see no reason why not!
Deb Beadley says
Really easy and tasty 🙂
Lyn says
I would like to make this. Do you use hulled or unhulled tahini?
Laura says
Hi Lyn, I'm so sorry I actually can't remember - it was just whatever I bought from the supermarket and I didn't realise there were 2 options! It really shouldn't make too much difference I don't think but possibly hulled for a smoother texture?
Georgina Wilson says
Actually unhooked tahini can produce a more bitter taste
So always use unhulled tahini
This is the way it’s traditionally made
Christopher J Percy says
Either or,,, boil to mush and blend , use can water as well 👌
Michelle says
Love so easy to make and it tastes great too thank you for sharing!
Tania L says
Easy to make, great base, I added more lemon n liquid + spices. Thank you