Updated: Jun 8
This is the go-to standard hummus recipe that I make weekly. It's quick, easy and very very tasty! Once you get more comfortable making it you can start to get creative with adding spices, roasted veggies etc. To be honest though I often just go back to this basic recipe as sometimes simplicity is exactly what you need. I add this hummus to salads, sandwiches, nourish bowls and often use it as a dip for veggies, tortillas etc. It's also quite popular with pizza in my house for dipping the crusts.
60 mls tahini
30 pls lemon juice
2 tbsp extra virgin olive oil
1 dessertspoon easy garlic (or one clove of garlic)
1 can of chickpeas
Pinch of salt
1-3 tbsp of water
Simply put all the ingredients into a blender (rinse your chickpeas first) and blend at high speed until it becomes a nice smooth consistency. If you want a thinner hummus add more water and blend again. Taste test for salt and lemon and add more depending on your preference.
Optional: Add a teaspoon of paprika or cumin for a little extra spice.
Store in an airtight container for up to 1 week or freeze for 1 month.
Maria is a Registered Dietitian in Ireland and Bermuda.