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The Best Hummus

May 30th, 2013

I am seriously obsessed with hummus. It’s a pretty new obsession but a very intense one – I have literally been eating it every day with everything for the last month! I simply can’t get enough. I’ve found my all time favourite hummus from a stall in Borough Market, but since they’re only open three days a week I decided I needed to perfect my own recipe and become self-sufficient. I played with so many different flavours and decided that this batch was my favourite – I love the subtle blend of spicy cumin, tangy lemon, sweet basil leaves and creamy tahini blended with chickpeas, olive oil and water until perfectly smooth. I was caught eating the majority of the batch straight out of the food processor before it could even get to the table! I love how much it complements almost every other flavour too, I’ve been loving it mixed into asparagus salads; used as a dip for sweet potato wedges and crudités; as a creamy sauce for wild rice, pumpkin seed and rocket bowls; and of course eaten straight out of the bowl with a spoon! I hope you love this recipe as much as I do, it’s a great kitchen staple and so easy to make!

 Makes one bowl

– 2 cups of soaked chickpeas (I used 2 400g tins to get this amount)

– 5 tablespoons of olive oil

– 4-6 tablespoons of water (depending on how creamy you like it)

– about 10 basil leaves

– The juice of 1 and 1/2 juicy lemons

– 2 teaspoons of tahini

– 1 teaspoon of cumin

– salt to taste

Simple place all of the ingredients into a food processor and blend until smooth, it’s really that easy! Then, if it lasts long enough to have left-overs,  store in an air-tight container in the fridge! Enjoy!

IMG_2173

I am seriously obsessed with hummus. It’s a pretty new obsession but a very intense one – I have literally been eating it every day with everything for the last month! I simply can’t get enough. I’ve found my all time favourite hummus from a stall in Borough Market, but since they’re only open three days a week I decided I needed to perfect my own recipe and become self-sufficient. I played with so many different flavours and decided that this batch was my favourite – I love the subtle blend of spicy cumin, tangy lemon, sweet basil leaves and creamy tahini blended with chickpeas, olive oil and water until perfectly smooth. I was caught eating the majority of the batch straight out of the food processor before it could even get to the table! I love how much it complements almost every other flavour too, I’ve been loving it mixed into asparagus salads; used as a dip for sweet potato wedges and crudités; as a creamy sauce for wild rice, pumpkin seed and rocket bowls; and of course eaten straight out of the bowl with a spoon! I hope you love this recipe as much as I do, it’s a great kitchen staple and so easy to make! It’s super healthy too, especially as chickpeas are such a great source of plant protein and fibre.

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 Makes one bowl

– 2 cups of soaked chickpeas (I used 2 400g tins to get this amount)

– 5 tablespoons of olive oil

– 4-6 tablespoons of water (depending on how creamy you like it)

– about 10 basil leaves

– The juice of 1 and 1/2 juicy lemons

– 2 teaspoons of tahini

– 1 teaspoon of cumin

– salt to taste

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Simple place all of the ingredients into a food processor and blend until smooth, it’s really that easy! Then, if it lasts long enough to have left-overs,  store in an air-tight container in the fridge! Enjoy!