Quick and Easy Hummus!

QUICK, EASY, TASTY AND HEALTHY … This hummus is just what you need for a mid afternoon snack with sliced veggies! (Vegan and Gluten free)

I was first introduced to hummus about 12 years ago.  I significantly remember my friends and I dipping our fingers into it when all the pitta bread had gone!

I was instantly hooked, but throughout my uni and early adult years I always opted for store bought hummus. If only I had known then, how easy it is to make your own healthier and tastier option!

Hummus is now one of my weekly staples; I love it as a mid afternoon pick me up with a couple of cups of chopped veggies. It’s also one of my go to’s to whip up when we have guests round, as you can serve it with a variety of veggies, crackers, pitta breads… the list goes on!

In case you’re new to hummus, let me tell you a little more about this special delight:

Hummus is an irresistible dip made from chickpeas, tahini, lemon juice, and spices.

Chickpeas are one of the staple ingredients for hummus. I buy dried chickpeas and keep them in the pantry. I then have them readily available to soak and cook, as and when I need. You can do the same as me, or you can use canned chickpeas for this hummus recipe. If using canned chickpeas, be sure to rinse and drain them before use.

Tahini is your second vital ingredient. Tahini paste is made from ground sesame seeds – a great source of healthy fats!

Lemon juice, garlic, extra virgin olive oil and spices are the final few ingredients – all interchangeable in quantities, depending on your personal preference.

I experimented with all the above until I came up with a perfect hummus; smooth and with just the right amount of shazam!

Recipe

Makes 8-10 servings  – 10 minutes prep and cook time!

INGREDIENTS

• 2 cups of cooked chickpeas or 1 can x 15 oz. can chickpeas, drained
• juice of 2 small lemons
• pinch of salt and black pepper
• 2 garlic cloves – roughly chopped
• 2 tbsp tahini paste
• 2 tbsp extra virgin olive oil
• 4 tbsp Water – more if required
• 1/2 tsp cumin powder (optional)

What to do:

I prefer to blend the hummus in 2 batches in my nutri bullet (you should totally get one – I use it for everything, including bliss balls!)

• Place half of the above ingredients in a food processor and pulse until smooth.
• Add more water / oil if needed for a smoother consistency.
• Repeat with the second batch.
• Transfer to a tupperware or bowl before storing in the fridge.

Your hummus can be stored in the fridge for up to a week.

Make sure to check all the other recipes out on my page.  Or if you’re looking to incorporate more plant based meals into your diet, you must check out my book of meat free breakfasts, lunches, dinners and sweet treats, which includes BEET HUMMUS – check it out here –  Feel Good Meals for a Feel Good Body

As always, I’d love to hear how you enjoyed todays recipe, please leave your comments below for me to read!

Thanks everyone,

Lots of love

Sofie x

p.s. if you are looking for a great blender, that doesn’t take up lots of space in the kitchen, I highly recommend purchasing a nutri bullet. I’ve had mine for 5 years and it still runs like new! As you can tell I seriously do love mine as I use it for pretty much everything, smoothies, hummus, bliss balls. I just want to spread the joy with you!