Easy Hummus Recipe

Hummus with raw vegetables and a garnish of fresh garden chickweed

I love hummus. It makes a quick and delicious meal or snack and is so easy to make on your own if you have a food processor. It’s one of my favourite ways to get lots of quality olive oil into my diet, which means it really is best to make it yourself - so that you can control the quality of fat that goes into it. For a little reminder about the importance of quality fats and oils see my previous post HERE.

It’s also a great way to get legumes into the diet. While hummus is classically made with chickpeas, you can easily substitute any cooked legume in this recipe. I certainly like to keep some canned legumes on the shelf, however I usually batch cook chickpeas and freeze them for recipes like this one.

While this is a most simple version of hummus, it is ammenable to the addition of many flavourings and spice combinations which you can easily find online.

EASY HUMMUS

2 cloves garlic finely chopped or crushed

4 tablespoons lemon juice

4 tablespoons highest quality olive oil such as Acropolis

2 cups cooked chickpeas (canned is fine)

4 tablespoons tahini

1 teaspoon each salt and freshly ground cumin

Black pepper and/or hot sauce or cayenne pepper to taste

Optional: lots of finely chopped parsley added at the very end

1. Drain the liquid from the chickpeas and reserve

2. Blend the garlic, lemon juice, olive oil and chickpeas for a few minutes until super smooth and creamy in the bowl of the food processor

3. Add the tahini, salt and cumin and blend till well combined

4. Add a bit of reserved liquid if needed to achieve the consistency that you most like

5. Season to taste with salt, pepper and optional cayenne or hot sauce and parsley

6. I love to serve with raw vegetables and sourdough rye crackers. Enjoy!