You can buy pots of hummus almost anywhere but if you look on the label most will have a lot of added oil and salt. Making traditional hummus is very easy, economical and nutritious. It does not have to be high in fat or salt and you can adjust the seasoning to your taste. Adding a little cold Oat Drink to the hummus as you are blending would work well.
This recipe makes a large bowl of hummus and can be kept in the fridge for four days. It can be used as a spread in sandwiches instead of butter and is delicious served with salads and veggie batons. This recipe can also be made using 200g dried chick peas, soaked overnight and cooked for 20 minutes until soft.
400g can chickpeas
200g light tahini paste*
1-2 lemons, juiced
2 cloves garlic, crushed
100ml ice-cold water
1 tsp salt flakes
Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add the tahini paste, half the lemon juice, garlic, and one teaspoons salt. The mixture will be quite stiff at this point.
Slowly drizzle in the iced water until you get a very smooth and creamy paste. At this point taste the hummus and gradually add more lemon juice, garlic or salt if you need to.
*I buy my tahini from an Asian supermarket. The best tahini is runny, tastes good on its own and can be poured from the tub or jar.
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