Spicy Homemade Cumin & Garlic Hummus
I’m often surprised that people think hummus is difficult to make. Making your own homemade hummus couldn’t be easier and the result is a nutritious dip that’s much cheaper and far tastier than shop-bought varieties. You’ll need a food processor but then it’s simply a case of adding the ingredients and 2 minutes later, you’ll have a delicious, nutritious dip; that’s my idea of a “convenience food”! There’s so much scope with flavours and here I’ve used cumin and garlic for a truly authentic middle eastern version.
Serving it with healthy vegetable cruditées elevates this simple dip to a even more nutritious level and you’ll find yourself reaching the recommended 7-a-day in no time.
Making homemade hummus….
1 400g can Chickpeas
2 tablespoons Tahini
Juice from half a lemon
1 small clove Garlic, crushed
1/2 teaspoon Cumin powder
Sea Salt/Ground Pepper to taste
Variations; add before blending
- 1 teaspoon smoked Paprika (optional)
- 30g flat-leaf Parsley, finely chopped
- 2-3 pinches chilli flakes
Rinse the chickpeas well and drain.
Combine the chickpeas, tahini, garlic, cumin, salt and half the lemon juice in a food processor and blend to a creamy consistency. Add warm/tepid water, a little at a time to the desired consistency.
Taste and season according to preferences; adding more lemon or salt.
- Warming the chickpeas before using helps to infuse the flavours. Otherwise use a little warm, rather than cold, water to achieve the desired consistency.
- You can use canned or home-cooked from dried chickpeas for this recipe. (See note below) If using canned, ensure they are well rinsed to remove any phytates in the water, which may cause digestive discomfort
- This hummus will keep for around a week in the fridge
- Make a double batch and freeze half for a nutritious snack for the family when you’re pressed for time or have guests arriving
Phytic Acid is an “antinutrient” that can interfere with the absorption of minerals when it reaches the digestive tract. If you’re using dried beans, be sure to soak them for at least 12 hours and change the water several times during soaking to remove the Phytic acid that may have leached into this water, before using. Do not use the soaking water. Using canned beans is easy and convenient and as they are already soaked, will not contain as much Phytic acid. However, rinsing well before use will remove any traces that may have leached into the soaked water. For more information, CLICK HERE
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