I wasn’t going to post this recipe. I think every food blog I’ve ever come across has a recipe for hommus (hummus?) on it and I’m sure every cook has their own way of preparing it too. I decided to pop it up as everyone is always asking me how I make it so here it is in all its glory!
This is such a simple and easy recipe to put together and it’s always a crowd favourite whenever I serve it up. It makes enough to serve to your guests with some flat bread and crackers, with plenty left over to snack on during the week. It’s really quite versatile; I have it on bread, with carrot sticks, sometimes I even stir it through my dinner if it’s not quite creamy enough (it’s particularly amazing stirred through lentils and brown rice) and despite being lovely and creamy, this hommus is 100% vegan which is why it keeps well in the fridge for up to a week.
As you’ll see below, I use cashews in my hommus. I don’t know how authentic that is but I love the lovely creamy texture they add and it means I can cut back on the oil and keep things fairly light. Give it a try, you’ll never need to buy it from the supermarket again!
- : Double this recipe for a large gathering.
- 2 cans chickpeas (you could cook them from scratch but that sounds like hard work)
- juice of 1 decent sized lemon
- 2 tbspns tahini
- 2 tspns of cumin, ground
- 1 tspn smokey paprika
- 1 tbspn olive oil
- 2 cloves garlic, crushed
- 1.5 cups cashews (if you've got a choice go with unsalted, it means you have more control over your seasoning)
- salt & pepper to taste
- In a food processor add the chickpeas and their canning liquid. Blend for a couple of minutes until fluffy and smooth.
- In a small saucepan slowly, slowly heat the olive oil and garlic. Be careful not to fry the garlic, just cook it til it's fragrant.
- Add garlic, oil and everything else to the bowl and give everything a good blend.
- Taste. Does it need salt? Maybe some pepper? If it's not tart enough add in some more lemon juice.
- Blend again.
- Taste again and adjust seasoning/lemon juice until you are happy with the flavour.
- Put in an airtight container and allow the flavours to develop for at least an hour, longer if you can.