“I’ve been making this for about twenty years and finally I have perfected the recipe”

I love these two versions and they are super easy, inexpensive to make not to mention plastic tub free. I store hummus in the fridge in a kilner jar as glass is my go-to container of choice because it’s chemical free. Also, did you know that glass is cleaner and more hygienic than plastic? The nonporous surface of glass doesn’t absorb food and germs (and smells) and it can be safely washed at high temperatures in a dishwasher.

Lemony Hummus

1 tin chickpeas in water

1-2 cloves of garlic, crushed

pinch salt

2 tsp cumin

1 tbsp tahini – optional, if you don’t have it in your larder or don’t like it not to worry!

Big glug of olive oil or UK produced rapeseed oil (about 3 tbsp)

juice of 1/2 a lemon AND a slice of lemon complete with rind (this is a game changer!)

Pop everything in a blender until it’s creamy, adding more cumin and salt to taste, put in a dish or jar. If you are entertaining, why not sprinkle some sumac on top and drizzle with a bit of oil to make it look more fancy.

Beetroot Hummus

Same recipe as above but use beetroot instead of lemon. I use beetroot bought from Supermarkets and normally use 2 beetroots as it makes the hummus sweeter in taste and a pink colour.

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