This creamy dip is easy to find on shelves, but most shopbought pots contain a long list of unnecessary ingredients. Making it from scratch is easy and means you can forgo additives, preservatives, and added sugar. easy calls for just five ingredients and serves 10 people.
The hummus takes just 10 minutes to make, so it's a perfect quick snack to prepare for the week ahead and . Jamie shared the recipe on his website: " - the star ingredient in hummus - are incredibly good for you. High in protein and fibre and more than ten micronutrients, including a hefty amount of the mineral copper, keeping our hair and skin nice and healthy, this is a great, nutritious snack." As for how to serve the hummus, Jamie suggests, "crunchy veg for dipping", a side of breadsticks or a plate full of "lovely warm flatbreads".
Hummus recipe
Ingredients
One 400g tin of chickpeas
One small clove of garlic
One tablespoon tahini
One lemon
Extra virgin olive oil
Method
A blender or food processor is essential for this recipe if you want a smooth texture.
First, drain the chickpeas and pour them into a food processor. After draining, rinse them in a colander to remove the remnants of the aquafaba (legume water).
Next, peel the garlic and add the whole clove to the food processor. Add the tahini, a generous squeeze of lemon juice, and a tablespoon of oil.
Season with a pinch of sea salt, then put the lid on the food processor and blitz until smooth.
Once blended, scrape the hummus down the sides of the bowl with a spatula, then blitz again until smooth. Ensure the garlic clove has been fully blitzed to avoid leaving a clump in the dip.
Taste the hummus and add more lemon juice or a splash of water to loosen it if needed. Then, soon, pour the hummus into the bowl you will be serving it in.
Top the hummus with a sprinkling of paprika or a few sunflower seeds before serving, if you wish.
Slice up some vegetables into sticks, for example, carrots, cucumbers and peppers, then warm up some flatbreads and get dipping.
