Speedy and brilliant hummus
Hummus is packed full of nutrients and can be eaten in many ways - try this homemade version for one more wholesome than what you can buy in the shops which will often be laden with added preservatives, salt and sugar.
This is the perfect snack, eat it with some chopped crudités or some wholemeal pitta bread.
Ingredients:
3-6 cloves garlic1 can chickpeas (drained reserving brine, and a tbsp. of whole chickpeas)2-3 lemons juiced (plus zest of one)3 heaped tbsp tahini pasteA pinch of sea salt2 tbsp olive oil
If you fancy a change of flavour try adding one of the following:
1⁄2 tsp cumin1⁄2 tsp ground corianderSprinkle of finely chopped chilli
Method:
With food processor:
Place the garlic in the processor and blitz until finely chopped. Add chickpeas and a tbsp of brine, then blitz, but not too much.
Add the tahini paste and blitz while slowly adding the juice of 2 lemons. Add the salt, blitz and taste.
If needing more tang, add the remaining lemon juice, or if it needs salt add a little more brine, or if it is wet enough, a little more salt.
By hand:
Crush the garlic, put in a large bowl, add the drained chickpeas and using a potato masher, crush down
In another bowl add the tahini paste, salt and lemon juice and beat together. Add the tahini mixture to the chickpeas and mix well.
Serving suggestions:
Place in a serving bowl, drizzle a little olive oil over and add the whole chickpeas and lemon zest on top. This can be kept in the fridge for a week.
Eat with 2 heaped tablespoons of Greek yogurt with 2 tablespoons of blueberries or raspberries or a mix of any fruits that add up to 6 heaped tablespoons. Sprinkle with cinnamon and 1 teaspoon of seeds.
Or, try 2-4 sticks celery dipped into 2 tablespoons of either homemade humous or tahini or spinach yogurt.