You either love hummus, or you don’t.
I love chickpeas. They are my go-to protein for vegetarian meals.
While searching for a snack alternative I stumbled upon a gluten & dairy-free hummus at the supermarket.
Needless to say, I was devastated when it was discontinued in our store.
I tried alternatives, but they weren’t the same. They were either too sweet or not thick enough. I could never find a happy medium.
It wasn’t until someone suggested, why don’t I make it? To be honest, I didn’t because, well I was lazy. But now my option for hummus was taken away, so I had no alternative.
Consulting Google I came across various recipes for hummus. Some complicated, and some bizarre, like who wants to peel chickpeas!
Once I found a recipe with ingredients and steps that actually made sense, I gave it a go.
Well, I’ll never have to buy hummus again, because this is my go-to recipe now for my chickpea dip fix.
Cookies & Kate Hummus
The original recipe can be found here (with variations)
- 1 can of chickpeas, rinsed & drained
- or 1 1/2 cups of cooked chickpeas
- 1/2 tsp bicarb
- 1/4 cup lime juice
- 2-4 large garlic cloves, to taste
- 1/2 tsp sea salt, to taste
- 1/2 cup tahini
- 2-4 tablespoons water
- 1 tbl olive oil
- Place the chickpeas in a saucepan and cover with water.
Bring to the boil.
Cook for 20 minutes, until the chickpeas look bloated.
Drain in a colander, and set aside.
- Meanwhile, in a food processor, combine the lime juice, garlic, and salt.
Process until the garlic is finely chopped.
Let the mixture rest, to mellow the flavours.
- Add the cooked chickpeas and tahini.
Blend until smooth.
- Add the water and oil.
Blend until combined and smooth.
- Transfer to a jar, bowl or serving platter.
If you find it too thick, add more water.
Will keep well in the fridge for up to 2 weeks. (If it lasts that long.)
Serve with your favourite crackers or veggie sticks.