Today is our first ever #makeyourownmonday so I wanted to celebrate in style with some hummus. Like it or loathe it, I have never found it in the shops apart from in a plastic tub.
Plastic is not an option for our household apart from emergencies, so I knew that I had to (wo)man up and make my own hummus. I am a pescatarian (vegetarian, but I eat fish, long story!) so eating pulses, peas, nuts, grains, is an important part of my diet.
Or at least, it’s meant to be.
I’m not a very good vegetarian….I tend to just substitute sausages for quorn sausages out of sheer laziness! Quorn sausages pass the test because they’re sold in a cardboard box 🙂
After a bit of searching and weighing up the options, I went for Jamie Oliver’s Basic Hummus recipe… what could possibly go wrong?
Firstly, I’ll admit some alterations…we used rehydrated chickpeas in a approximation of the same quantity. No tahini, as we didn’t have any in the house. Normal olive oil, not special.
Step One: Place chickpeas and garlic in blender
Step Two: add olive oil, lemon juice, salt and paprika (if using)
Step 3: Add parsley or coriander if using. We went for parsley this time as we had some fresh in the garden.
Step 4: Add tahini if using, and blend until smooth. Find a lovely glass jar to keep it fresh!
Step 5: Eat within about a week. Ours never keeps very long as it’s so yummy!
Really yummy! I took this to work with me in a tiny jam jar with some veg sticks and ryvita, it felt like a healthy day! The smoked paprika worked well with the parsley and gave an interesting edge on flavour.
Next time I might try finding, or making, tahini and adding this to see if it improves the taste. I’m not a massive sesame seed fan so I’m not convinced yet, but there are purists who say it is not hummus without tahini!
Do you make hummus? What are your favourite alterations to this basic recipe? Let me know here or share on our facebook page!