The Perfect (to Me) Hummus
My fresh hummus with the best Tahini I've found - I love these chickpeas too.
I decided to publish this recipe here after someone asked if they could have the recipe. I felt this way anyone who would like to enjoy THE most delicious Hummus ever (well, in my opinion anyway) could try it.
Hummus is a staple food in this house. It’s something we all LOVE to eat. However, since learning about how bad for us seed oils are (along with the plastic packaging), I started to make my own. Whenever I make this I try to keep it quiet as it quickly disappears from the fridge, but it truly is SO easy to make I’ll soon have another batch in there. In fact, the part I hate most about making this is cleaning the food processor!
Since making my own I don’t think I could ever go back to shop bought. I just love the flavour so much, and the consistency of the one I make is very creamy and perfect for dipping raw carrot or celery into.
The other thing I really love about this recipe is that everything in it is SO good for you! From the chickpeas, to the tahini (obvs unless you have a sesame allergy), to the garlic, to olive oil.
So - how to make this gorgeous Hummus.
I’m really picky about the ingredients I use, so I ensure none of the ingredients are packaged in plastic, or canned (even BPA free cans aren’t great for us). I also ensure I use organic ingredients wherever possible as this helps to protect my hormone health.
The Recipe
I use the sharp blade in the food processor. Make sure to put this in (I may have been so focused on writing down everything I was putting in to write this, that I forgot this most important step).
Then add in:
570g jar of chickpeas (I never buy tinned because the linings of the tins are bad for hormone health) - the water needs to go in too, no need to sieve them
1 teaspoon of salt (I use celtic sea salt)
4 generous teaspoons of tahini (the tahini in the photo is the best one I’ve come across)
3-4 crushed cloves of garlic
3.5 tablespoons of lemon juice
Pop the lid on the food processor and blend on a low setting. Once everything is blended I take the lid off (obvs after stopping it) and scrape the sides down to get any rogue chickpeas in there. I then pop the lid back on and start blending on a low setting again!
Whilst the second blend is happening I pour in:
6 tablespoons of extra virgin olive oil (I reach for the yummiest one I have)
My blender has a little hole in the top so you can pour it in whilst it’s blending. If you don’t have this then add no more than a tablespoon at a time.
As soon as you have a smooth consistency it’s ready!