We can’t count how many times we’ve bought hummus from a store, that is, until we realized how quick and cheap it is to make at home. The bare bones of this recipe – chickpeas, tahini, garlic, lemon and salt – will yield a hummus far better than what your local supermarket can muster, but additional vegetables can add extra flavor and nutrients, and they look awesome too.
Ingredients: (makes 2 medium-size bowls)
1 can of chickpeas
3 cloves of garlic, minced
3 tbsp. tahini (sesame paste)
juice of half a lemon
Sea salt, to taste
Paprika, to garnish
Extra virgin olive oil, to garnish
½ jar of sundried tomatoes
1 raw medium beetroot
1. Drain the chickpeas, reserving the liquid.
2. Combine chickpeas, tahini, garlic, lemon and salt in a blender or food processor. Blend until chunky.
3. Add in chickpea liquid 1 tbsp. at a time, and blend. Continue until desired texture is reached (roughly 3 tbsp.)
4. Add in chopped sundried tomatoes and blend again. For beetroot hummus: peel, and chop beetroot, drizzle with oil and roast at 180C until soft (15 minutes). Add to hummus and blend again.
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