It might be basic but it's not boring. This is a classic hummus recipe that you can use on its own OR add your favourite toppings or additions.
Hummus is so easy to make and we use it so often, that it makes sense to make it ourselves rather than buying a punnet from the store. It gets expensive buying hummus every few days since we are pretty much addicted to the stuff. Plus this homemade version keeps for about a week in the refrigerator if you store it in an airtight container. To be honest, it hardly ever lasts a full week in our house anyway since we tend to eat it all within a few days!
I LOVE garlic flavoured hummus so I like to use at least 4 cloves of garlic. But if you are not as garlic friendly as me, then not to worry this recipe if perfectly delicious with just 2 cloves. Basically you can use as much or not of garlic as you please. I'm not going to know.
Since we are using tinned chickpeas, most blenders or food processors should be able to handle this recipe so you won't need anything too fancy. You will likely need to scrape down the sides a couple of times during the processing time which is totally normal and you might also need to add a tablespoon or two of water to help loosen things up.
The water also helps to create the creamy consistency and the more water you add the thinner the hummus will be. More often than not we use the hummus as a spread so we like to keep it thick and 1 tablespoon of water is usually plenty. As with the garlic, adjust the amount of water to suit your thickness requirements.
INGREDIENTS
1x tin of chickpeas
1/3 cup tahini
2 tbs olive oil
1 tsp salt
2 (or 4) cloves of garlic
1-2 tbs water as required.
INSTRUCTIONS
Add everything to a blender or food processor and blend, blend, blend until reaching your desired consistency. Scrape down the sides of the mix with a spatula a couple of times during the processing to make sure everything is mixed together. Add the 1-2 tablespoons of water during the mixing as required.
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