This is probably the best hummus recipe I have ever created. It’s not that I’m slamming other hummus recipes, but I truly haven’t found one that isn’t bland – and with hummus, flavour is everything!
Repeat after me: I am the greatest. I am the greatest. I am the greatest.
What you’ll need:
+ 1 can of organic chickpeas (organic consistency is so much better)
+ 4 tbsp tahini
+ 4 tbsp olive oil
+ 2 cloves (or 1 extra large) of garlic
+ 1 whole lemon – just peel the lemon and throw in the whole thing – with as much pith as possible
+ A generous sprinkling of Celtic or Himalayan salt + black pepper
Optional extra’s which add to the yumminess:
+ 1 tsp cumin powder – for a more authentic tasting hummus
+ 1 tsp smoked paprika powder – if you like yours smokey
+ 1 tsp turmeric powder – for beautifully golden hummus
+ 3 tbsp teff grain – for a fibre packed hummus with a crunchy bite
+ 6-8 sundried tomatoes – use the ones jarred in oil and use some of the oil in your hummus too
+ A huge bunch of fresh coriander – if you love it, you love it
+ Tamari + Lime, 3 tbsp of each will make your mouth say wow!
+ 1 whole avocado
How to make:
Drain your chickpeas and give them a good rinse – rinse until all the bubbles have been washed away… this will help you aid digestion if chickpeas cause you any digestive discomfort.
Add to a food processor or blender and throw in all of the other ingredients. Pulse away until you’ve reached your desired consistency.
Depending on the chickpeas and how oily the tahini is, sometimes I add a splash of Oatly or coconut yoghurt to make the hummus a little more creamy and smooth. Drizzle a little additional olive oil to serve. (The image pictured includes teff grain which we also sprinkled on top!)