I feel like I’ve had my eyes opened since discovering the virtues of the humble chickpea. For so long I completely disregarded them as pointless and bland – and on their own they are. Plus hummus just looks like beige slop in a pot! However, jujj it up with your own herbs, spices and all the other ‘extras’ you can find and I’m now in danger of spreading it on anything that stays still for too long!!
Some of the shop bought ones aren’t actually too bad but I’ve yet to find anything mass produced that tastes quite as good as something you can make at home. And when it’s this easy to make, literally just chuck it all in the processor and 2 minutes later you’ve got fresh, tasty, spread it on thick, protein rich hummus.
There are of course a gajillion variations once you’ve got your hummus base … and I’m currently working my way through them all 😉 I’m looking next into making hummus without chickpeas (what?!) … like beetroot hummus with it’s beautiful vibrant colour or with roasted pumpkin, butternut squash or carrots, lentils and butter beans. What do you like to throw into your hummus? Phil’s a spice freak and he likes his hummus smoothysmoothsmooth. Me, I prefer mine mild and with a little texture.
If you truly want nothing but silky smooth hummus then I’m afraid you’ll have to remove the skins from the chickpeas but jeez … who has that kind of time?!
Smooth or lumpy there are so many ways to enjoy your hummus – generously smothered on to warm crusty bread and sprinkled with alfalfa sprouts, some simple carrot sticks for a super healthy, super quick snack or how about these Chickpea and Dukkah Crackers? They’re gently spiced and perfect for scooping the hummus right into your mouth.
Sun-Dried Tomato & Basil Hummus
Yield 6-8 generous portions
- 400g (15oz) can chickpeas
- 6 sun dried tomatoes
- 2 tblsp of the oil from the jar of sun dried tomatoes
- Juice of 1 lemon
- 2 tblsp tahini
- 2 cloves garlic
- 1 tsp maca powder
- Salt and pepper
- Handful of fresh basil
- Drain the chickpeas, reserving the liquid
- Tip the drained chickpeas into a food processor bowl along with the sun dried tomatoes, the oil from the tomatoes jar, the lemon juice, tahini, garlic, maca powder and seasoning
- Pulse for 1 minute then use a rubber spatula to scrape around the bowl and pulse for a further minute
- Add 2 tblsp of the drained chickpea liquid, give the bowl another scrape with the spatula and pulse for a further 1 minute. At this stage add more of the chickpea liquid if the mixture’s too thick
- Finally add the fresh basil leaves and pulse until the basil is just minced through
- Store in a sealed container in the fridge for up to 1 week