HUMMUS. It has GOT to be one of my absolute favourite snack foods. I love having it with raw carrot sticks, raw broccoli, peppers, scooped on top of a salad bowl, you name it! I’ve yet to find a flavour that I don’t like, and since starting this blog I’ve begun to make my own varieties at home, simply because hummus is both super quick and super cheap to make a big batch of yourself! I have a Roasted Red Pepper Hummus already on the blog, and I’ve also made Beetroot Hummus. With this recipe, I’ve decided to keep it pretty simple, using a very basic hummus recipe, but adding a cheeky hint of a couple of my favourite spices – paprika, turmeric, and an optional hint of ginger!
This hummus literally took me five minutes to make, and this recipe provides the volume you’d get from buying a standard tub in the supermarket. Feel free to double it if you want! Now let’s get to the food!
- 1 garlic clove, finely chopped
- Juice of 1/2 lemon
- 3 tbsp extra virgin olive oil
- 2 tbsp of tahini
- 1 tsp sweet paprika
- 1/2 tsp turmeric
- 1/2 tsp ginger (optional)
- 1 400g tin of chickpeas, drained and rinsed
- Required: Nutibullet or equivalent power blender, or food processor
Method (Super Simple!)
- Place the chickpeas, garlic, lemon juice, tahini and spices into your Nutribullet cup/food processor. Give it a quick shake before you start blending.
- Blend on high power for 5-10 minutes until you get a texture that’s creamy AND rough if that makes any sense! You may need to scrape down the sides of the cup mid-way through and/or add a little more oil or just water, then keep going!
- And that’s it! Pour the hummus into a bowl, get some chopped veggies ready and start dipping!
Enjoy guys! Let me know what you think about this recipe, and tag me if you try it – @theirishbalance on Instagram or Twitter! Hummus is a really handy thing to have in the fridge for some filling, plant-based snacking with a good dose of fibre too!
Ciara 🙂 x