Hummus

Hummus is great with dips, sandwiches or to supplement a sandwich. You can buy it in the shops but its incredibly easy to make your own. If you are avoiding eggs as well the drained liquid can be used as an egg white substitute in meringue or moose, so it helps reduce waste by making sure you can use the whole product.

Ingredients

410g tin of chick peaks (240g net weight)
1tsp cumin powder (optional)
1.5tbsp olive oil
1 clove garlic (optional, I like it without)
60ml of tahini
juice of 1 lemon (or about 30ml of the bottled)
1tsp paprika (optional)

Method

Add the tahini, oil and the lemon juice into a food processor. Whiz in the food processor for about 1min until it begins to look like a whipped mix, if it sticks to the side get a spatula, scrape the sides and then whiz for a bit longer. Add the garlic and the cumin and whiz for another 30 seconds.

Drain the chick peas (keep the liquid).
Add half the chick peas to the food processor and whiz for about a minute, before adding the remainder and then continue to whiz until its smooth and whipped.

Add the paprika and whiz for a final 30 seconds.

Hints and Tips

Reducing waste with Hummus

If you do not use garlic very often, you can use buy it frozen in most supermarkets. I have also you made it without garlic and you still get a good flavour without the after breath.

The liquid from the chick peas can be kept in the fridge until you need to use it, and makes meringue and moose.

Cumin and Paprika are both options but give it a nice kick.

Storing Hummus

Store your freshly made Hummus in an air tight container in the fridge, it should last 5-7 days.

Serving suggestions for Hummus

Carrot sticks, slices of peppers, celery sticks, slightly warmed flatbreads, or add it to a sandwich.

Washing Up

If you have a dishwasher, I always advise giving anything with Hummus or Tahini on a good rinse before putting into the dishwasher, as it does not come off without a bit of light scrubbing and can result in it getting baked on during the dishwasher cycle.