A lunchbox essential! Spread into a wrap or a sandwich, or packed in a little tub with some sweet, crunchy carrot sticks, everyone loves hummus! Hummus is not only delicious but incredibly nutritious too! Who knew this humble spread contains all of the following:
👉Chickpeas provide fibre, protein and essential, energy-giving carbohydrates.
👉Tahini is rich in healthy fats and minerals including copper, selenium, calcium, iron, zinc and phosphorus.
👉Raw garlic retains more beneficial compounds (like allicin) than cooked garlic.
👉Olive oil is a healthy fat and contains vitamins E and K and is rich in antioxidants.
👉Lemon is a great source of vitamin C.
It’s so easy to make your own hummus from scratch. Especially using our organic tins of cooked chickpeas. We also sell organic tahini, garlic, lemons and olive oil! Add some of our organic pantry essentials to your next veg order here.
Liz x
Ingredients
- 1 tin of chickpeas
- 1 clove of garlic, peeled
- the juice from 1/2 a lemon
- 2 tbsp tahini
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt
- optional extras like more olive oil, smoked paprika and sesame seeds to top the hummus
Method
- Drain your tin of chickpeas over a bowl to reserve the aquafaba. (You can use some of it in this recipe and the rest to make vegan meringues, mayonnaise or cakes. Use the search bar above to find our aquafaba recipes.)
- Put the drained chickpeas into a food processor with the S blade attachment. Add the garlic, salt, tahini, lemon juice and olive oil then pulse into a thick, rough paste.
- Taste the paste and decide if you’d like to adjust the seasoning. Perhaps more lemon juice or salt?
- Then loosen the paste into a creamy hummus by blending again with a couple of spoons of the reserved aquafaba or a couple of ice cubes. Ice cubes make a really fluffy, creamy hummus.
- Spoon into a jar, tub or bowl and either enjoy immediately or refrigerate and eat later. Homemade hummus should be eaten within 3 days.
