My homemade hummus is the best ever. Why? Because I can adjust it to taste exactly how I like it. And so can you. Prefer a garlic hit? Add more garlic. Like the tang of lemon? Add some more. While cooking from scratch may not save you time, it does mean you can have perfect tasting food.
I’ve been making hummus as a protein / fibre snack lately to eat on whole wheat crackers or with vegetables. I’ve never been a huge fan, but lately I’ve fallen in love with it’s subtle flavour. The biggest challenge is to make the lot last more than one day. Makes just under 500g.
1 440g tin of chickpeas, drained and rinsed
1/2 – 1 clove of garlic, crushed
1 – 2 Tbsp tahini
1/4 tsp paprika
1/2 cup olive oil
the juice of 1 lemon (around 1/4 cup)
a little extra water if necessary
- Blend or process until smooth. If the mixture is too thick, add a little water to loosen it up or until you have your preferred consistency. Taste and season, adding more garlic, tahini or lemon juice as suits your tastes.
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