I love the creamy texture of shop bought hummus and I’ve finally mastered my technique at home to bring you the same deliciously smooth and creamy blend, spiked with a little garlic, cumin and lemony goodness. It’s hard not to eat this straight from the blender!
My hummus is slightly lighter than shop bought varieties because I’ve added yoghurt and a lot less oil to make it perfectly smooth. If you are dairy intolerant simply substitute the yoghurt for tahini and use a bit more lemon juice instead (a crunchier consistency but still deelish).
I’ve been enjoying it on oatcakes topped with salad and mackerel for lunch, as a dip for crudités and roasted veg as a snack and it also makes a creamy dressing for salad. I hope you love it as much as I do.
It’s super healthy too, especially as chickpeas are such a great source of plant protein and fibre. Garlic is antibacterial and helps the body fight infection and cumin has powerful anti-inflammatory properties; it's simply bursting with flavour and nutritious goodness.
1 tin of chickpeas drained
1 small clove of garlic crushed
1 teaspoon of cumin seeds, crushed
Juice of 1 lemon
1 teaspoon of lemon rind
4-6 tablespoons of olive oil
1 tablespoon of plain natural yoghurt (use tahini instead if you are dairy intolerant)
Freshly ground black pepper
Whizz the chickpeas, garlic, cumin, lemon rind and juice in the blender. Slowly add the olive oil while the blender is operating. Then add the yoghurt to the blender and season with freshly ground black pepper. Adapt the flavour to your taste by adding more oil or lemon juice.
Spoon into a bowl and moisten the surface with a drizzle of olive oil. Lightly dust over some sweet paprika.
Get dipping! x
If it lasts long enough to have left-overs, store in an air-tight container in the fridge.