Houmous/ Hummus helps to make any salad more exciting and inviting. I's also a good option for kids, using veg to dip.
I often make a bigger batch and freeze a couple of jars.
Shop bought houmous tend to use cheap vegetable oils, like sunflower, which are usually processed. The oils are often extracted using strong chemicals, which are likely to end up in the resulting product. Plus, their type of fat may contribute to inflammation in our body's, which is at the root of many modern day health problems.
- 200g Dried Chickpeas (you can also use split peas, butter beans etc)
- 1 tbsp Tahini
- 1/4 Lemon
- 1 Clove of garlic
- 2 tbsp Olive Oil (extra virgin cold pressed organic)
- Pinch of sea or rock salt
- Dash of organic apple cider vinegar
- Herbs/spices of your choice: cumin/ oregano/ spoked paprika/sumac all work well.
- Pre soak the chickpeas or beans overnight in cold water followed by boiling in a pan for approximately 1 to 1.5 hrs (according to instructions on the pack) - If using tinned chickpeas skip this step.
- Drain the chickpeas and roast on a baking tray in the oven for 20-30 mins at 180 degrees.
- Take the chickpeas out of the oven to cool and then place all ingredients (except the olive oil) including the cooled chickpeas in a blender, add a few tbsps of water to allow for proper mixing.
- Blend until desired smooth texture is achieved and then add the olive oil and stir in - you can also stir in any extra herbs/ spices to taste!
- Place in a jar and store in the fridge - sealed air tight it will last 3 to 4 days.
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