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I was all set do post a new video this week but was struck down by a horrid sickness bug. Then I was looking through some photos on my camera and came across some photos taken when Archie and I made this easy hummus recipe 3 weeks ago so I thought I would post the recipe – and the photos – on the blog! It is no exaggeration to say that we would be lost without store-bought hummus. Archie eats it at least once a week. On this particular occasion, there was none in the house – and he was adamant that he wanted hummus for lunch!
Luckily I had a tin of chickpeas in the cupboard (I always keep a tin to hand to chuck into hearty soups or stews) and we also had some tahini (sesame) paste too. Admittedly tahini paste is not something you’d expect to have randomly in your cupboard but I had used it for a dip some months ago. It smelt fine so I decided we would make easy hummus!
I know that it’s easy to open a pack of store-bought hummus but it’s also really satisfying to make it yourself. Our version was really zingy, had a lovely, thick texture and tasted deliciously fresh. Served with a dusting of mild paprika and some crispy pitta, it turned into a lovely lunch – wolfed down by both Archie and his daddy!
You can adjust the quantities as you wish. Taste the hummus and add extra lemon or tahini if you think it needs it. Also, add extra water if you want a looser mix…
This served the two of us…
You’ll need:
1 x 400g tin chickpeas
1 large clove garlic
2-3 tbsp lemon juice
2-3 tbsp tahini paste
Salt
2-3 tbsp water (if your hummus is a bit thick)
Take a 400g tin of chick peas and throw them in your food mixer.
Add a nice big clove of garlc, followed by 2-3 tbsp lemon juice
A “little” salt!
A couple of tablespoons of tahini
A good drizzle (2 tbsp) olive oil
Blitz it all together. If the hummus looks a little thick, add a few tablespoons of water. Keep blitzing until the humous is nice and smooth. We added a little more lemon to our hummus as I like mine to be a little sharp. You can adjust the seasoning with the salt, the lemon juice and the tahini.
Serve with a dusting of mild paprika, a drizzle of olive oil and crispy pitta bread.
Fantastic, I love the photos instead of video for a little change and how lovely to see Archie in charge of the food processor.
I cannot begin to imagine how good a cook he is going to be by the time he is ‘grown up’.
Hope you’re soon feeling better, love to all the family and keep cosy in this cold, cold weather.
(I can’t wait to see yor book in print!!)
Sue xx
this recipe sounds great, and so easy. Love the photos of that little chap. Get well soon Nick
Hello, we made this tonight my 3 yr old son Ben and I.. how long will it last for in the fridge? same as shop bought hummus (2days).. it tastes fab!
Hi Laura, I think it will last a good couple of days in the fridge, as long as it is in an airtight container or well covered. Great to hear that you both enjoyed it!!