This middle-eastern spread or dip is a classic, and it is definitely worth making it yourself. Homemade Hummus is full of flavour, and you can experiment with adding different spices, herbs to make new combinations. I used almond butter instead of the traditional tahini, a sesame-based paste, to give a more mellow flavour.
- 200g chickpeas (if you are using dried chickpeas, make sure you soak and cook them according to the instructions on the packet)
- 2 cloves garlic
- 4 tbsp almond butter
- 2 tbsp extra virgin olive oil
- 1 lime, juiced
- salt and pepper to taste
- 1 drizzle olive oil for garnish
- a few leaves fresh parsley or coriander (optional)
Here’s how you make it
- If you are using dried chickpeas, make sure you have prepared them according to the instructions on the packet first. Canned chickpeas are much quicker, just make sure you rinse them well and drain.
- Put the drained chickpeas, garlic, almond butter, olive oil and lime juice in a blender.
- Mix until smooth.
- Taste the hummus and add some salt and pepper to season.
- To serve, either scoop the hummus into a bowl or spread it on a plate. Drizzle some olive oil over it and sprinkle some fresh parsley or coriander on top.