Hummus! We love you!
Seriously though, hummus makes THE BEST snack. Ever. No questions. Ever
I made this the other day to stop myself from snacking on chocolate, bread and a bunch of other stuff that I probably shouldn’t be eating! I love my blog, but I also can’t keep continuing to eat all the food.
Thus, need to cut back on all the food, especially during the week night!
Question though – how do you all keep in shape if you’re eating all the food? It’s a problem!
I love hummus for snacks, wraps, or anything really. I also add it to salads for an extra kick of protein!
Despite thet fact that the original recipe was from Jamie Oliver, I think the biggest thing I took from this recipe, was adding the chickpea water. It makes such a difference! I find adding it must makes it that much easier to process and adds to the creamy texture of it.
I also reduced the quanities from the original recipe, and upped the tahini quanitity, because it makes it so delicious!
The other secret to getting smooth and creamy hummus, is the amount of time you mix it in the food processor. Maybe I have a crappy food processor, but I found once it gains momentum, it warms up the hummus, making it smoother and creamier. I run my processor for about 5 minutes plus, until the hummus is super creamy and there are no chickpea lumps!
Aside from that, this recipe is super straight forward and will take under 10 minutes to make.
I always make sure I keep a can of chickpeas in my cupboard and some tahini so that I can easily whip this up when we have friends coming over, or when I need a quick, protein packed snack!
Happy hummus making! And remember, if you make any of our recipes, tag us on instagram #thehomecookskitchen
Ps – this recipe has been adapted from an older recipe from the blog. I remade it, making the quanities much more accurate. In saying that however, hummus is totally an individual taste.
You may need to find that you need to add more lemon, salt or tahini depending on taste buds. I love a really lemony hummus, so personally I tend to add more. However, 3 tbs is enough for a balanced flavour in my opinion!
- 1 can of chickpeas
- 3 tablespoons reserved chickpea liquid
- 1 tablespoon tahini
- 2 garlic cloves
- 5 tablespoons olive oil
- 2½-3 tablespoons lemon juice
- ½ teaspoons of salt
- Place chickpeas, chickpea liquid, tahini, garlic, salt and lemon juice in a food processor.
- Start blending until slightly combined.
- With the food processor on, add the olive oil through the funnel (don't leave lid off!) and combine until nice and creamy and smooth.
- Taste, and adjust flavours accordingly.
- Serve with a drizzle of olive oil