Make your own Hummus

Plus an epic fried chickpea snack

Making your own hummus is incredibly satisfying. Firstly, it’s a great way to save a few bucks. Chickpeas are still relitively inexpensive. Soaking them over night will double their weight. Cook until soft and you’re ready to blend.

Making your own also gives you the opportunity to trick it up with other ingredients. Try roasted sweet potato for a sweet, nutty hit, smoked paprika and harissa for a rich smoky kick or even smashed Avocado for a breakfast option.

I’ll also often add ingredients like roasted garlic, crispy fried onions or a sprinkle of dukkah ( shot above). If cooking your own chickpeas isn’t your thing the recipe below is also fine with good old tinned.

Basic Hummus Recipe

Ingredients

240g cooked chickpeas, Home made or canned (drained)

90g tahini

30g extra-virgin olive oil (plus a bit more for drizzling)

20g lemon juice (about 1 small lemon)

1 small garlic clove (about 5g), minced

1-2g ground cumin (optional, to taste)

2-3g salt (adjust to taste)

60-80g chick pea liquid (adjust for consistency)

Method

In a food processor, add the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt.

Blend until smooth, adding the cold water a little at a time until you reach your preferred consistency.

Taste and adjust the salt and lemon juice if needed.

Hummus & fried chick peas

Hummus with fried chickpeas and parsley oil

Fried Chickpeas

A very tasty little snack best served with a refreshing drink

Recipe

100g dried chickpeas

1 water

Soak chickpeas over night (they will double in weight and size)

Strain the chickpeas and pop onto steamer trays. Leave in the fridge over night to dry completely.

Deep fry in batches at 180deg until golden and crunchy (3 - 4 minutes)

(Take care when frying, place a tray over the fryer when doing 1st batch incase any burst)

Remove from fryer, season with salt flakes and store in an airtight container.

Spiced sesame seeds

50g sesame seeds

4g smoked paprika

3g salt flakes

Method

Toast the sesame seeds in a large pan until golden.

Pop into a bowl and season with salt, paprika and sumac.

Leave to cool and store in an airtight container.

Lemon and parsley oil

75ml olive oil

30g of parsley(whole bunch, leaves and stalks)

Pinch of lemon zest and garlic

Method

Blend parsley, garlic and zest and herbs until fairy smooth. (a little texture is ideal)