I finally got around to making my first ever batch of hummus, I don’t know why I waited so long!
Have you ever made your own hummus before? I always put it off because I thought it was too time consuming and difficult, I’m not sure where I got that idea from because it’s one of the easiest and fastest recipes I have ever made. It’s all made in the food processor, yay!
To make it easier for you, I strongly suggest you use canned chickpeas instead of raw, dry chickpeas. Otherwise you will have to soak the chickpeas for hours and days until they soften and sprout. Look, you can make hummus using that method, it’s probably much easier on our digestive system’s having sprouted chickpea hummus but if you’re not sensitive to those issues, use canned chickpeas.
This is a classic flavoured hummus with a hint of turmeric. It’s so basic, you will stop buying store bought hummus!
I welcome you to add any extra spices, herbs or seasonings that you wish to your hummus but I wanted to keep it pretty simple and stay true to the classic hummus flavour but still have that little extra bit of difference and who doesn’t love turmeric?
As you can probably tell from the images, I decorated my hummus with crushed peanuts, freshly chopped parsley, a drizzle of olive oil and a sprinkle of extra Himalayan pink salt and cracked black pepper. I’ll be honest and tell you that was just for the images, but since mixing the topping through the hummus and putting it on a cracker, it was pretty fantastic! Completely optional though!
What do you enjoy your hummus dip with? I’m the “slap it on a cracker with a slice of cucumber and tomato” kinda gal. I don’t get too fancy with my lunches, mostly because I just don’t make time for lunch because I’m too busy making other delicious goodies or dinner at midday so there is enough light to photograph it.
I do wish to add this hummus to various other delicious dishes but I’m just unsure yet to what those dishes or snacks are, do you have any suggestions?!
- 1 can (400g) chickpeas, liquid drained
- 2 garlic cloves, peeled
- 4 Tbsp olive oil
- 2 Tbsp Mayver’s Tahini Spread
- Zest of half a small lemon
- Juice of half a small lemon
- ½ Tbsp ground turmeric
- Salt and pepper, to taste
- 1-3 Tbsp water
- Optional Toppings
- Crushed peanuts
- Fresh parsley
- Olive Oil
- Salt and pepper
- Add all ingredients into a high speed food processor.
- Process on high until smooth and ingredients are well mixed together.
- Pour more water if the consistency of the hummus is too thick. It should be smooth and not too clumpy.
- Pour hummus into a serving bowl.
- Optional: top hummus with crushed peanuts, freshly chopped parsley, a drizzle of olive oil and a sprinkle of salt and pepper.
- Serve and enjoy!
I kept added a little water and a little extra olive oil whilst blending my hummus to thin it out so it became smooth. Or you can create your own desired texture and consistency.