Seeing that it makes such a fabulous snack or lunch (or even breakfast!), it was time I actually made it from scratch. The ingredients are easily available from your local supermarket and it takes all of 10 minutes to create.
For my first attempt, I chose to stick with a basic hummus recipe, topping one portion with paprika and drizzled with chilli infused olive oil, while the other was topped with sliced sun-dried tomatoes and drizzled with extra-virgin olive oil.
The result was delicious and flavoursome although I would suggest refrigerating the hummus for a couple of hours after making, as it allows the flavours to develop. I also used yoghurt for a creamier texture although from research conducted, it is quite common for water to be used instead.
The next attempt is going to involve roasted garlic (mmmm!) and maybe even some beetroot or possibly even try to replicate Tesco’s Caramelised Onion Hummus!
Hummus
Yields 2 cups
Ingredients
1 can of chickpeas
1.5 tablespoon tahini
2 cloves of garlic, peeled and crushed
¼ cup yoghurt or water
3 tablespoons lemon juice
½ tsp salt
Extra virgin olive oil
½ tsp paprika
Sundried tomatoes, sliced.
Method
- Mix ingredients together in a food processor and blend for a couple of minutes until the mixture is smooth and creamy.
- Check seasoning and divide into two bowls. Top with preferred topping and drizzle with olive oil. Serve immediately or cover with cling film and refrigerate for a couple of hours.
- Topping choice can vary from whole chickpeas to chopped cilantro, toasted pine nuts or even sliced almonds.