How to Make Hummus
How to Make Hummus
I always prefer to cook my food from scratch – that way I know exactly what has gone into it. With total control of the ingredients you can make changes to recipes and produce food that you like, rather than be less happy with a shop-bought version. This is how to make hummus – my way!
I really like hummus, but the shop-bought versions are never quite right. They are usually too viscous for my liking and they are never seasoned enough – I like bold flavours, and they never seem to add enough lemon and garlic. On top of that, I prefer hummus with onion in, and the shop bought caramelised onion hummus isn’t as good as the home made version!
So, here is how to make hummus with very little effort…
Ingredients
- Chickpeas
- Lemon
- Sea salt
- Oil
- Onion
- Garlic
- Butter
How-to Guide
- Chop the onion, leave the garlic cloves whole (to prevent burning) and cook on a low heat in oil and butter, stirring occasionally to prevent burning.
- Whilst the onions are garlic are cooking, simmer the chickpeas for around 5 minutes. It is important that they don’t boil as they fall apart easily and they will lose their flavour.
- When the chickpeas are cooked and the onions and garlic have reached the stage shown below, transfer both the food processor.
- When in the food processor, add a drizzle of oil and quickly begin with an initial few seconds of blending to mix the ingredients.
- Chop the lemon into half and squeeze in some of the juice – not all of it as you may want to adjust later and you can’t take it back! Be careful not to let the lemon pips fall into the mixture – tough to dig out!
- Add a pinch of salt at this point.
- Continue to blend the mixture whilst adding a drizzle of oil, checking the consistency until you have it right.
- Test the seasoning – you may want to add more salt, pepper or lemon at this point. I added another garlic clove as I felt it needed more!
- Blend the mixture until you reach the desired consistency and serve!
There you go, home made hummus! Takes only a few minutes, is chemical free and totally Handy Plan friendly! The hummus will last a few days in the fridge – I don’t know exactly how long as it rarely lasts more than 3 days in our house – we serve it with all kinds of foods!
Here is an example of how I serve it – this was a lunch of mine. Chorizo sticks (simply chop chorizo into strips and fry), extra mature cheddar cheese, hummus and raw spinach (I can hear the fat-fearing vegans fainting from here!)
Those of you who know my approach to weight loss will realise I don’t heavily restrict fat intake, hence this meal being Handy Plan friendly. That said, calories still count, so do keep the hummus portion on the small side if you aren’t particularly active but are still trying to lose weight! If you are trying to gain muscle – go ahead and chow down a boat load of it!
Know you know how to make hummus you can experiment with different flavours, textures and ingredients.
Published by
