Foodie Friday: Homemade Hummus / Houmous (Vegan recipe)

Friday, 22 February 2019

Homemade Houmous / Hummus (Vegan recipe)
Hummus is one of the most popular dips for crunchy vegetable sticks, making it a healthy snack to enjoy at any time of the day. This Middle Eastern favourite can be found in virtually every supermarket in the UK, but you haven't probably tasted how amazing Hummus can be until you've made it from scratch yourself!

Is it Houmous or Hummus? I'll stick with its traditional Arabic spelling for this feature as the name is derived from the Arabic word for Chickpeas and if you're not yet a diehard Hummus fan, Chickpeas are the base of this tasty dip. I'm a massive fan of Hummus and regularly whip up a big batch at the weekend to see me through the week ahead, although sometimes it doesn't always last that long! 

Hummus is essentially a paste of chickpeas which have been blitzed together with a little Extra Virgin Olive Oil, Garlic and Tahini. I would definitely recommend using dried Chickpeas over the tinned variety as I find that they have so much more flavour and if you buy a big bag, it's often more economical as well. Chickpeas are high in fibre and contain a range of essential vitamins and minerals such as Vitamin K, Iron, Zinc, Manganese, Calcium, Phosphate and Magnesium. They're also high in protein, making them particularly beneficial for vegetarians and vegans. 

Give this recipe a go and you'll never buy shop-bought Hummus ever again!

Homemade Houmous / Hummus (Vegan recipe)
Ingredients: (makes one large tub)
  • 250g cooked Chickpeas
  • 2tsp Tahini
  • 3tbsp Extra Virgin Olive Oil
  • 2 cloves of Garlic, crushed
  • 1 tbsp Water
  • 2-3 tbsp freshly squeezed Lemon Juice (to taste)
  • Pinch of Salt & Black Pepper

Method:
  • If using dried Chickpeas, rinse and then soak 125g (they will double in size) in water for 8 hours or leave overnight. Rinse well and place in a saucepan. Cover with water, bring to the boil, then cover with a lid, reduce to a simmer and cook for 45-50 minutes. Drain.
  • Add the cooked Chickpeas to a blender and add all of the other ingredients. Start with 2tbsp of Lemon Juice, blitz until smooth and then taste, adding extra afterwards if wanted. 
  • If you find that your Hummus is too thick (the overall texture will depend on the quality of the chickpeas that you're using), you can add a splash more water. Blend again if necessary.
  • Transfer to a sealable container and store in the fridge for up to 3-5 days.

Homemade Red Pepper Houmous / Hummus (Vegan recipe)Already tried plain Hummus? Give it a twist by blending in some roasted Red Pepper, or you could add your favourite spices such as Turmeric or Paprika for something different!

Have you made Hummus from scratch before?

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