Truly Yummy Hummus
Hummus is not only a healthy option, but it is truly gluten free and dairy free. You’ll find many variations of this recipe online and supermarkets offer their own versions too. My Truly Yummy Hummus recipe is both quicker (just 10 minutes!) and lighter. I like to use water instead of oil for the perfect whipped texture. I recommend using jarred chickpeas if you can, they’re a bit pricier but make a creamier, richer dip than tinned ones.
Incredibly versatile, Hummus is the perfect appetiser served best with fresh crudités and gluten free pitta breads, or as a tasty side for main dishes. It is especially yummy as an accompaniment to my Truly Yummy Shawarma Chicken and Greek Salad dish.
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Truly Yummy Hummus
Equipment
- 1 food processor
Ingredients
- 400 g tin or a jar of chickpeas drained and rinsed
- 2 cloves of garlic crushed
- 1 tsp ground cumin
- 100 ml tahini recommend Belazu Tahini
- 1 lemon juiced
- 1/2 tsp of salt
- 50 – 100 ml ice cold water
- 1 tsp za'atar
- 1 drizzle of olive oil recommend Belazu Early Harvest
Instructions
- Add the chickpeas to the food processor, reserving a spoonful for garnish. Then, add the crushed garlic, ground cumin, tahini paste, lemon juice, and salt.
- Blend the ingredients together and slowly add a little of the ice cold water until you have the consistency you are looking for. Be careful not to add too much water too quickly as you'll be left with a very runny hummus.
- Allow the ingredients to mix for about 5 minutes on high speed, this will help form a very smooth and creamy paste.
- Scrape around the sides of the mixing bowl to incorporate any unmixed ingredients. Check the consistency and add a little more cold water if necessary.
- Give it one last mix for 30 seconds then transfer the hummus to a serving dish. Cover with clingfilm and allow to rest in the fridge for 30 minutes. The longer the hummus is refrigerated, the more the flavours will deepen and develop.
- Keep the hummus refrigerated if you do not plan to use it straight away.
- Before serving, remove from the fridge for 15 minutes. Drizzle with a little olive oil, a sprinkling of za'atar and garnish with the reserved chickpeas.
