Hummus/houmous is very easy to make and If you want to make red pepper houmous, just add a couple of roasted peppers (with seeds removed) to the mix.
Any type of tinned bean can be substituted for the chickpeas. You can also use sprouted chickpeas instead of tinned chickpeas. We also use cooked rhubarb or gooseberries instead of lemon juice – much lower food miles!
If you have sesame or nut oil in your cupboard you could try including them for extra flavour.
Ingredients
1 drained tin of chickpeas / equivalent sprouted chickpeas
1 clove of raw garlic and/or squirt of garlic paste/3 roasted garlic cloves
approx. 2 tablespoon olive/rapeseed oil
approx 1 tablespoon lemon juice/ 2 tablespoons cooked rhubarb or gooseberries
1 heaped tablespoonn tahini or yoghurt (optional)
1 heaped teaspoon cumin/paprika powder (optional)
approx 70ml water
salt to taste
Roast Garlic Cloves
Cut the root end off each clove. Leave one layer of skin on the rest of the clove. Drizzle lightly with oil then roast in air fryer/oven at 180 ° for about 10 minutes until soft and golden. Take out of the oven and when cool enough to handle, squeeze the cooked garlic out of the skin – just like garlic paste!
Method
1. Finely mince raw garlic clove or roast your garlic cloves.
2. Tip chickpeas into a tall-ish container (eg meaasuring jug) if you are going to use a stick blender, otherwise put them in a magimix.
3. Add all the other ingredients except the water.
4. Blitz all ingredients, taste and add more seasoning if required.
5. Then add the water and blitz again to create a creamier consistency (and a bit more oil if you want it richer). If you used sprouted chickpeas you will get a slighty crunchy consistency l(ike crunchy peanut butter).
Enoy!
Hungerford Food Community
FYI when you search online for recipes you will find it can be spelt ‘hummus’ ‘hummous’ and ‘houmous’.
