One of the things you just can’t beat; a bowl of freshly made hummus!! I love snacking on hummus and carrots. It’s also a great snack to have for when guests come over.
First you need to cook the chickpeas. To do this buy 500g of chickpeas (much better than the canned variety and also better for you to avoid all the nasty chemicals found in canned food products). Soak the chickpeas overnight, ensure you have plenty of water. Also put some water in the fridge (secret tip for later).
The next day, drain any remaining liquid not absorbed by the chickpeas and in a saucepan, add fresh water to cover and cook on medium heat for 1 hr or more (until tender). *Secret tip from Nonna* [in thick italian accent] “Don’t stir while cooking, it makes the chickpeas hard”.
You could of course skip this step and use canned chickpeas instead however, in my opinion it will never taste the same 😉
Now, onto the actual hummus recipe:
4 cups cooked chickpeas
2 garlic cloves
2 tbsp olive oil
2 tbsp tahini paste
Juice of 1 Lemon
1 drop Lemon Essential oil
Salt & pepper
Combine all ingredients in a food processor and add 1 cup of cold water (a nice trick given to me by a middle eastern friend for making creamy hummus).
Blend until smooth and you’re ready to serve!
Lightly fry some of the leftover chickpeas and top your hummus with cayenne pepper and turmeric for extra flavour and presentation.