• Leanne Fullwood

Homemade Hummus


Ok, I don’t know about you but being locked down at home is proving very challenging for my snacking habits. So I really need to prepare myself and my fridge and ensure there are things to hand that will fill the hunger, be nutritious and taste awesome.

Welcome to my hummus recipes!

I generally always have an afternoon snack of some description and hummus is a must! I’ll have an extra protein hit of boiled eggs but chickpeas contain a whopping 14.4G protein per cup as well as being rich in carbohydrates (44g per cup), fibre, iron, calcium, potassium and magnesium. I use rapeseed oil by choice (you could use olive oil) but also add a little water for consistency of the hummus to cut down a little on the oil.


The recipe takes about 5-10 minutes to make and you‘ll never look at shop bought hummus in the same way again!


Hummus

Each recipe makes 1 bowl of hummus


Traditional hummus

1 can chickpeas

Juice from 1 large lemon

3 tbsp tahini

1 large garlic clove, finely grated

2 tbsp olive or rapeseed oil

1/2 tsp ground cumin

Salt and pepper to taste

2 to 3 tbsp cold water


Add all the ingredients to a blender and blitz! Up to you how long you blend for as to whether you want it chunky or smooth. Finish with a dash of ground paprika and a little extra oil for serving.


Moroccan Inspired hummus

1 can chickpeas

Juice from 1 large lemon

3 tbsp tahini

1 large garlic clove, finely grated

2-3 tbsp olive or rapeseed oil

1 1/2 tsp Moroccan spice Mix (I used dried but you could use a paste)

3 tbsp flat leaf parsley, finely chopped (leave a little aside for topping!)

Salt and pepper to taste

2 to 3 tbsp cold water


Add all the ingredients to a blender and blitz! Add a little water if the mix needs thinning a little. Up to you how long you blend for as to whether you want it chunky or smooth. Top with a little extra parsley and a sprinkle of the spice.


Beetroot hummous

3 pre-cooked beetroot

1 large garlic clove, finely grated

Juice from 1 large lemon

3 tbsp tahini

1 can of chickpeas

2-3 tbsp olive or rapeseed oil

A little cold water to loosen if too thick

Salt and pepper to taste


Add the beetroot and garlic to the blender and blitz until smooth. Then add all the remaining ingredients to a blender and blitz! Up to you how long you blend for as to whether you want it chunky or smooth!


Snacks for hummus:

Pita slices

Use as a toast topper (add griddled halloumi!)

Cherry tomatoes

Carrot sticks

Pepper sticks

Cucumber sticks



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