My boys love this as a dip for carrot and cucumber sticks or on a wrap or pitta for lunch. It is also a good way for me to get my five a day in for the new healthier me this January. For the low fat version, simply leave out the olive oil. This only takes a few minutes to make and tastes much better than store bought hummus. It is naturally low fat, gluten free, dairy free, nut free, soy free. If you use the tahini it will contain sesame seeds, but tastes as good without. Enjoy!
You will need:
400g can of chickpeas (260g dry weight)
2 tbsp lemon juice
2 crushed small garlic cloves
1 tsp ground cumin
Salt to taste
100ml tahini (sesame seed paste)
4 tbsp water
2 tbsp olive oil
1 tsp paprika
Drain and rinse the chickpeas.
Put all the ingredients into a food processor and blend to a creamy texture. This takes longer than you might think, don’t be afraid to leave it churn for a few minutes.
Add more lemon, cumin or salt to taste. I used large cloves of garlic with the result that my son has told me it is ‘spicy’, so if you’re not sure err on the side of caution and add more garlic later.
Serve and enjoy.
If you are keeping some for later, sterilise a jar by filling with boiling water, leave sit for a minute, pour out water and leave to air dry. Then fill with hummus. Don’t forget to sterilise lid in some boiling water also. You could also store in a plastic tub or whatever you have.
It is possible to freeze hummus, in airtight container, leaving some space for expansion. Defrost in the fridge over night and give a little stir before serving.