Hummus has become a staple in my kitchen, we use it for snacks and sides, and whenever we need a dip or sauce for main meals, such as buddha bowls. You can also add a little water and drizzle it over salads. The key to a great hummus is in the quality of the olive oil, a rich and pure olive oil makes such a difference.
Hummus is so simple to make, so what I do is, drain 2 cans of chickpeas, and rinse them in a sieve. I put half the can of chickpeas away, and roast them with some salt, pepper and herbs.
For the hummus, just blend the chickpeas, 1 tbsp of tahini, 2 tbsp Olive oil, 1 tsp grated garlic, some dried parsley, and a little water (this depends on how watery you prefer it)
For the hummus, just blend the chickpeas, 1 tbsp of tahini, 2 tbsp Olive oil, 1 tsp grated garlic, some dried parsley, and a little water (this depends on how watery you prefer it)
Just blend and serve with fresh vegetables and fruit and freshly roasted chickpeas.
Hummus is extremely versatile, this recipe can be easily changed up by adding things such as beetroot, roasted aubergine, white beans and different herbs.
