Hummus – I love, love, love the simplicity of eating food that just requires dipping into something delicious. Quick, easy and a definite crowd pleaser.
There are many (mostly weekdays) evenings when I really just don’t want to cook a full blown meal. Although today is Sunday, but as I made the most delicious flat bread yesterday, this just has to be made! Try it #youwontbedissapointed
Hummus and the humble chickpea: Did you know that eating chickpeas regularly can help you manage your weight, boost intestinal health and reduce your risk of developing type 2 diabetes? A great source of vegetarian protein, they are packed with iron and soluble fiber that helps stabilize blood sugars whilst providing a constant stream of slow burning energy. What’s not to like?
Great as a snack, served as a side with a gathering of friends, or just simply served for dinner.
The recipe is flexible – if you have the time, make the chickpeas from scratch, if not – then a pack of prepared chickpeas will do (Tip: If making from scratch adding baking soda helps speed up the cooking process)
You can leave the tomatoes and coriander out if you don’t have any, Hummus is extremely easy to make and can handle a bit of experimenting with. The 4 vital ingredients you can’t do without are the chickpeas, garlic, tahini paste, lemon juice and olive oil.
Yesterday I made a double batch of GMO Free Sesame Smothered Flatbread and popped 2 of the (uncut) breads in the freezer for moments like this. If you are making it from fresh, even better but you can also take a flatbread out of the freezer a few hours before required, pop it into the oven for 8 mins to warm through.
- 400g of dried chickpeas
- 8 tablespoons of Tahini
- 1 lemon freshly squeezed (+another ½ depending on size)
- ¼ Teaspoon Paprika
- ¼ Teaspoon Turmeric
- 2 cloves of garlic crushed
- 2 Large tomatoes
- A handful of finely chopped coriander
- Olive oil
- ½ Teaspoon salt
- If you are using prepared chickpeas, follow from adding to the food processor
- Rinse the dry chickpeas.
- Soak for 10 hours with ½ teaspoon of baking soda.
- Once ready, drain & rinse the soaked chickpeas in fresh cold water (make sure you rinse them really well).
- Add the chickpeas to a pan with ½ teaspoon of baking soda)
- Add approx 6 - 7 cups of water (until water covers the chickpeas by about ½ inch).
- Bring it to a boil on high heat
- let them simmer on low heat for approx. 1 hour (Keep the lid on the pan)
- Check up on the chickpeas regularly
- minutes into simmering check if they are done. If not check again on another 15 mins.
- (If you can crush a chickpea with your fingers and it feels smooth, then it’s done).
- Once the chickpeas are cooked, drain the water away
- Add the spices, salt, garlic, tahini paste and lemon
- Transfer to the food processor & blitz.
- If the mix is too thick, add a little water & mix further
- Add olive oil and mix in with a spoon
- Transfer to a dish and place in the fridge for 30 mins
- Chop the tomato into small pieces, along with the coriander.
- Mix into the cooled Hummus mix
- Finish with a squeeze of lemon and a drizzle of olive oil