Homemade Hummus (Smooth & Creamy)
Hummus - a timeless classic when it comes to dips and one of my favourite foods of all time! Enjoy this creamy homemade hummus with a veggie platter, on sourdough toast, a dollop on top of your dahl or with some pitta bread. Effect on Doshas: VK- P+www.ayurvedawithrebecca.com
Ingredients
- 1 1/2 cups tinned chickpeas (drained) (1 x 400g can)
- 4 tbsp olive oil
- 1 tbsp tahini
- 1 juiced lemon
- 1 clove garlic (roasted)
- 1/2 tsp cumin powder
- 1 pinch mineral salt
- 1/3 cup water (approx)
Instructions
- Cook tinned chickpeas in boiling water and roast garlic for approx 15 minutes
- Add all ingredients except water to food processor and blend until smooth & creamy
- Gradually add a little water at a time until you reach the consistency you like
Notes
- While tinned chickpeas are already cooked, try cooking them in boiling water for an additional 15-20 minutes. You can skip this step if you are short on time, but it really gives the hummus a smooth and creamy texture
- Used roasted, not raw garlic. Again, you can skip this step if needed but the roasted garlic adds a much nicer flavour - trust me it's worth it!
- I much prefer using 'hulled' tahini (this is when the outer husk of the sesame seed has been removed- it's usually lighter in colour and milder in taste) but you can use 'unhulled' too
- Use fresh squeezed lemon juice