Why make hummus at home when you can grab a ready made tub?
✅️ It's quick and easy to make in minutes.
✅️ Far better taste and creamier, more luscious consistency.
✅️ Cheaper and with far better ingredients.
✅️ It's an easy healthy swap of bad fats for good fats.
Hummus is a thousand year old recipe made in various forms all around the Eastern Mediterranean and the Levant, always with olive oil, given that seed oils did not even exist for human consumption until after World War 2.
Have you looked at the ingredients in shop-bought hummus?
The biggest selling hummus brands in the UK exclusively contain chemicals-laden seed oils that cause inflammation. Why? Not because they're tastier or a part of an authentic recipe, but because they are the cheapest possible alternative. Other undesirables, such as preservatives are in there too. You can say no to imitation food and opt for the real thing.
All you need for good hummus is a few simple ingredients and a blender.
💛 1 x 400g can of chickpeas (we prefer organic such as from @bionaorganic)
💛 2 tbsp tahini paste mixed w 2 tbsp of water to become runnier
💛 1/4 cup OPUS Oléa extra virgin olive oil
💛 fresh squeezed lemon juice from 1 lemon
💛 1 clove of fresh garlic
💛 1/4 tsp of ground cumin (we like @bartingredients)
💛 2 tsp unprocessed sea salt
💛 1/4 cup ice cold water
The above ingredients will yield an equivalent of about 2.5 standard store-bought tubs. Rinse your chickpeas well and sieve away as many of the skins that float to the surface as you can. Place all the above ingredients in a blender and blend to a fine, creamy consistency. Done.
This is your basic hummus recipe, that can come with many other additions and in many variations - we will show some of these in future posts.
Top with some reserved, whole chickpeas, a drizzle of good OPUS Oléa olive oil, chopped fresh parsley and a pinch of paprika or sumac (all optional).
Serve simply with toasted slices of bread or warm pitta bread. It is also lovely with some crudites such as carrot sticks, sugarsnap peas, cucumber wedges, assorted radishes, Belgian endive leaves and so much more.
Keeps in the fridge for a good 3-4 days. Take out of the fridge about 20 min before serving. Make a bigger batch to enjoy during the week (also great for meal prepping). Freezes well for bigger batches when you want to double or triple the recipe.
This recipe is great for all times of the day and lovely to share. What more can you ask for?
