Recipe:
Hummus
If there is one thing I could learn and live off as a result of this course, this would be it. I love hummus so much, I could have it with almost anything. Be sure to give this a go and have a good play around with some different variations of it too.
Ingredients
- 1 x 400g, can of chickpeas (drained and rinsed)
- The juice of 1 whole lemon
- 2 cloves of garlic (peeled)
- 30g of tahini paste
- 20ml of cold-pressed rapeseed oil
- 1 pinch of pink Himalayan salt
- 1 pinch ground black pepper
Method
- Place the chickpeas into the hight speed blender – a high speed blender is always my preference for hummus to get it as smooth as possible (a Nutribullet will work fine for this too) or alternatively if you have neither a food processor will work just won’t get it to the super smooth consistency that we want
- Add all of the other ingredients to the blender and season well
- Blend on full speed for 1-2 minutes until the hummus is super smooth
- Serve and enjoy
Equipment needed:
High-speed blender or food processor, spoons, chopping board, chef’s knife
Additions:
I love to play around with houmous and when creating new flavours there are so many options and things that work so well. Here are a few ideas:
Beetroot hummus – Roast one whole beetroot and add it into this recipe
Chilli hummus – Add cayenne pepper to this recipe. I will leave the quantity down to your preference
Adding tomato salsa to hummus like I have done here in this video lesson is also a huge winner.
Tips:
If you don’t have a high speed available to you and you are using a food processor, a good way to get your houmous smoother is to peel the chickpeas. It is a bit of a tedious job but is well worth it and will make all the difference.
