Hummus can be made from any type of bean or legume mashed up. The most common form of hummus we eat is made from chickpeas, also known as garbanzo beans. There also are many different ways to flavour your hummus and even add a touch of colour to liven it up.
- Drain the chickpeas and set the liquid, known as aquafaba, aside for later.
- Tip most of the chickpeas into a food processor with 60ml of olive oil and blend until you have a smooth paste.
- Add the tahini, lemon juice and garlic (if you’re using it) and blend again. For a creamier hummus, you can add a little yoghurt at this point.
- Add some of the aquafaba slowly to get the right consistency.
- Drizzle over the remaining olive oil and decorate with the remaining chickpeas.
- Hummus is really versatile and can be eaten with so many other foods. It makes a great alternative to ricotta if you’re trying to cut down on your dairy intake. If you are trying to eat less meat, fish and dairy, you could also download our free two-week menu planner.
- Flatbread/pitta bread - you can even make your own flatbreads at home. Simply mix flour and water together, roll them out and cook them dry in a frying pan.
- Cucumbers, peppers, carrots, celery, cauliflower, broccoli - anything that you can dip really.
- Apples - slice of apple dipped into hummus may sound strange but it actually makes for an amazing sweet and savoury combination.
- As a salad dressing - add a couple of tablespoons to your salad as a tasty alternative to mayonnaise or other dressings.
- Roasted veggies - potatoes, carrots, parsnips, sprouts.
- Avocados - together on toast