I love hummus! It’s a great way of getting some easy-to-digest fibre into your diet, it’s delicious, it can be incredibly simple to make and it’s a great thing to prep ahead of time and have in your fridge to add to your meals throughout the week. This is how I like to do easy, everyday hummus 2 ways…
INGREDIENTS
Pre-cooked beans (option 1: classic chickpeas, option 2: express butterbeans)
Tahini
Lemon juice
Garlic
Cumin
Optional toppings: extra-virgin olive oil and toasted seeds
TIPS & NOTES
I have two option here: a classic chickpea hummus and a butter bean hummus. With the chickpea hummus, I strongly recommend removing the outer skins to get a creamy texture. This isn’t that much effort but will take you around 10 minutes, so the butterbean option will allow you to get a nice, creamy hummus without that extra step (their skins are difficult to remove and you can get a smooth texture without it).
Whilst there are specific quantities in this recipe, I do encourage you (especially with the water) to adjust the texture as you go and adjust this to the consistency you’re looking for. Your tahini probably isn’t going to be the exact same consistency as mine, after all.
You can also do additions with hummus; you might need to adjust the amount of water and tahini used to get a creamy consistency, but I love doing this for variation. Some of my favourite additions include: squash or pumpkin, sweet potato, carrot and red pepper. Obviously you will need to oven roast these ingredients ahead of time, so if I’m in a rush and want a flavoured hummus, I reach for jarred red peppers.
Simple Hummus, 2 Ways
A simple hummus recipe, with the option to use chickpeas or butter beans
Ingredients
- 200g of chickpeas (remove the outer skins) or butter beans, drained and rinsed
- Juice of 1/2 a lemon
- 75g of tahini
- 1 medium garlic clove
- 1 tsp of ground cumin
- Optional toppings: fresh herbs, extra-virgin olive oil, toasted seeds
- Salt and pepper to taste
Directions
- Add the beans, tahini, lemon juice, cumin and garlic to the blender with 1 tbsp of very cold water and blend
- Scrape down the sides of the blender and add an additional tbsp of very cold water
- Repeat this process until the tahini becomes creamy and you get a smooth hummus with your desired texture
- Serve with the optional toppings or refrigerate to use later
Let me know if you try either of my simple hummus options!
See the tutorial here:
But First, Food 
Leave a comment