I’m not sure what kids party tea and lunchboxes comprised of before hummous or hommous or hummus – however you like to spell it! – was a staple of childhood. There’s no doubt it’s a brilliant go to for the whole family, whether as a dip, on rice cakes, in a wrap or slathered on toast. Which is why I end up throwing together this super quick and easy Basic Hummus almost weekly.
And what a great thing hummus is to have in the fridge. Chickpeas are packed with fiber, protein, good carbs, iron and carbs as well as other vitamins and minerals which support the immune system, heart and bone health.
It’s simple to make yourself and means you can customise it to your tastes – add sun dried tomatoes, caramelised onions, harissa paste, sweet chilli sauce to the blending step and it will be the hummus of your dreams! If you prefer your hummus thicker then add less oil, if you like it thinner but don’t want to have too much oil just add a splash of water. I prefer less tahini and more lemon juice. Sometimes I use smoked garlic instead of standard garlic to change things up. This really is a basic recipe you can tweek so taste away and make your own perfect version.
Then you just have to work out what to pop it on first!
- 400g tin chickpeas, drained
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1-2 cloves of garlic
- 2 tablespoons tahini
- 4 tablespoons water
- Salt and pepper to taste
- Step 1 Blend all together in a food processor or Nutribullet until smooth, you will need to scrape down the sides several times while blending. Add a splash of water if you need to.
2 thoughts on “Basic Hummus”
Made a mistake on first batch by using lazy garlic, forgot this needs to be cooked to burn off the white wine vinegar. Second batch I must admit minus the garlic, is lovely.
Glad it worked out in the end! You can always leave out the garlic or I sometimes don’t have tahini and do without. It’s also lovely with things like some cooked red pepper or harissa paste blended in.