Hummus is probably the top staple in our household and it acompanies almost every savoury meal or snack we eat. We top our toasted lazy bones loaf We add a generous dollop to our nourish bowls We spread it onto a lunchtime salad + falafel wrap We snack on it with fresh crispy veg like chopped carrots We sprinkle it with dukkah and dip it with home made crackers or fresh sourdough. We eat it with all hearty salads We add a large dollop to a whole roast potato Safe to say, we go through a lot of it. And for good reason. It is tasty, hearty and so chock-a-block with the good stuff. It packs a nutrient dense punch, covering all bases with a heap of fibre, plant protein and healthy fats. Tahini is a good little calcium boost and there is an extra whack of vitamin C in there from the lemon. You can mix it up with roasted or charred veg additions (try pumpkin or beetroot + mint. SO GOOD - See 'cooks notes' at the bottom of this post) Top tip: When a recipe calls for soaking an ingredient, for some reason we automatically feel like the effort and time has been increased exponentially when the truth is, it couldn't be easier! Spend 10 seconds covering your chickpeas with water the evening before you are making this. For me, the real obstacle is remembering and these days that can be solved pretty easily with a simple reminder or alarm to yourself on your phone. Or try attaching it to a daily task. E.g. in the evening... brush teeth and soak chickpeas. You will thank your past self when you are enjoying your own beautiful home-made hummus! Another little note on this. Yes, this takes a little longer than draining and rinsing a few cans of organic chickpeas. But I have to say, you really cannot compare the flavour and texture. Plus, you avoid the packaging as you can buy chickpeas (really cheeply) in bulk at a bulk wholefood store or online along with all the other ingredients. Throw in some lemons from your tree, the farmers market, delivery box or grocery store and you have yourself a complete packaging free hummus from woe to go! Sometimes you might buy some from a store and sometimes you might make your own. Don't let perfection get in the way of progress. If you are like me and don't get everything perfect and all your ducks in a row every day of the week ( hello human! ) give yourself a big high five for everything you DO do! Enjoy! x Harry
Makes approx. 2 cups Prep time: 1 hour 10 mins (plus soaking over night) Equipment: large bowl, sieve, medium saucepan, mixing spoon, highspeed blender and food processor and airtight container.
Ingredients: 1 cup dry chickpeas (gabanzo beans) 1 teaspoon salt 1 clove garlic (or 2-3 teaspoons garlic powder) 2-3 fresh lemons, juiced 1/4 cup hulled tahini 2 teaspoons ground cumin 1/4 cup olive oil 1/4 cup iced water
Cover chickpeas with water and leave to soak overnight.
Once soaked, rinse well under cold water. Add to a saucepan and cover with water to 3cm or more above the chickpeas.
Add 1 teaspoon of salt and bring to the boil. Simmer on low for a minimum of 1 hour. Once cooked. Drain and rinse.
Transfer cooked chickpeas to your food processor and add garlic powder, lemon juice, tahini, cumin and olive oil.
Blend until smooth, continue to blend as you slowly add the iced water.
Store in an airtight container and refrigerate for up to 5 days.
COOKS NOTES: * This is a base recipe - you can double or triple the quantities as needed. * Yes, you can use unhulled tahini if you like. It will have a much stronger sesame flavour and lean a bit to the more bitter side. * Salt can be added to taste if you prefer. SWAPS/ADDITIONS: Play around with additions to change up the flavour. Here are some of my favourites: - Beetroot and mint - Roasted capsicum and smoked paprika - Whole roast garlic (peeled) + 1 stalk of roasted rosemary - Caramelised onion - Roasted pumpkin + a pinch of nutmeg - Roasted sweet potato Play around with some swaps - Basil + pine nuts instead of cumin - Butter beans instead of chickpeas - Cannellini beans instead of chickpeas - Black beans intead of chickpeas * Undistand that each bean substitution may require a different bean to liquid ratio