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)

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. Add the cooked chickpeas and tahini.
   Blend until smooth.
4. Add the water and oil.
   Blend until combined and smooth.
5. 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.