I don’t like butter or margarine and so I like hummus in my sandwiches or wraps to make them less dry. I use it to make vegetable and hummus pie, as a dip, as a snack on toast, diluted as a pasta sauce, diluted with more oil and lemon as a salad dressing, spread on chicken to keep it moist when grilling, or spread on a pizza base instead of a tomato base. Mr S likes to stir homemade chilli sauce into it, and in summer we will add herbs like chives. I am making the pie later in the week and so made some hummus last night. It is easy, and cheaper to make your own. It is great to have in as a healthy snack and if I need to use it up, I will dilute, add chicken, and it is great with pasta.
A jar of Tahini is expensive, but I tend to ask for it as a present or a swap for other baking. You can make this recipe without the Tahini and add a bit of peanut butter instead, but I don’t think this is quite as nice, but it is still good. I cannot afford to buy hummus on my food budget, but this makes a big jar for cheaper than I could buy in the supermarket and so I make a jar about once a month but incorporate it into lots of meals, as well as using it for healthy snacks so that there is no waste.
400g can chickpeas, drained,
juice of two lemons (or 4 dessertspoons from a bottle),
1 small clove of garlic,
2 tbsp of Tahini,
2 tsp olive oil or Rapeseed oil,
salt and pepper.
1.Put half the chickpeas in a blender with the lemon juice and garlic and 3tbsp of hot water and whiz for 10 seconds.
2. Add the rest of the chickpeas, Tahini and oil and whiz to consistency you like. You can add a bit more oil if you want it thinner.
3. Season and whiz a few seconds more. Store in the fridge in an airtight jar. It is supposed to be used within a week, but it has lasted me a couple of weeks.
Extra Special Additions and flavours
If we are having guests to dinner, I will make more special hummus varieties and serve it with crudities and warm sliced pitta bread as a starter.
Original hummus recipe with 70g cooked beetroot added and a bit of dill to garnish
Roasted Red Pepper Hummus
Original hummus recipe with 70g roasted pepper added, 37 g of cooked lentils, 1 tsp of paprika, served with a bit of goat’s cheese on top
Original recipe with 110g of pumpkin puree, half a tsp ground cinnamon with toasted pumpkin seeds sprinkled on top
Spinach and Split Pea hummus
Original recipe with 150g wilted spinach leaves, 200g cooked split peas and half a tsp of ground black pepper.
How do you use your hummus? I will be putting on a blog soon about different ways to use up hummus and will also add the. vegetable and hummus pie recipe in the near future.