Homemade Hummus

When I first switched to healthier eating, there were two things that I really struggled with.

  • Making food taste good
  • Making side dishes/sauces

Roll on around six years or so, and I am finally starting to get the hang of it. We are big fans of ‘Master Chef’ in our home, and with every season, the judges always say the same thing ‘keep it simple’.

Food doesn’t need to be all singing, all dancing, with shiny bells on it. The hard part, is getting simple food to taste great.

I want to thank, Jamie Oliver, for this recipe, as it’s stupidly easy, quick, and probably one of the UK’s favourite, dips/side dishes.

hummus-1


Ingredients:

  • 1 400g tin of organic chick-peas (or 2 tins if there’s lots of you)
  • 3-4 tbsp of good quality tahini
  • 1-2 cloves of garlic, peeled
  • The juice of 1 lemon
  • 3-4 tbsp of good olive oil
  • Good pinch of salt

Equipment:

  • Food processor
  • Electricity (make sure the bill has been paid)

Method:

  • First drain the chick-peas, keeping the juice in a separate bowl (you can add this to the mixture if you want to, I didn’t), and then rinse them in cold water
  • Then add the chick-peas to your blender, along with the tahini, salt, garlic & lemon juice
  • Get the food processor going, and then slowly add the olive oil as it’s blending
  • You should be left with a creamy, slightly crunchy looking mixture
  • Add more lemon, salt, or olive oil if needed (suit to your taste)

hummus-2


  • Add to a bowl, dish, or something that is air-tight
  • Drizzle some olive oil
  • This is ready to eat, or stick in the fridge to chill
  • It should last a few days

hummus-3


I love hummus as a side dish, and use it with loads of my foods. This takes minutes to make, it’s super healthy, and tastes (in my opinion) way better than the shop bought, additive loaded, versions.

Once you get good at this recipe, it’s time to get creative, add some paprika, cayenne pepper, whatever you desire.

Enjoy!


Keep training hard, keep moving well, and let’s stay fit & healthy for a very long time to come

JD

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