HOW TO MAKE YOUR OWN HUMMUS
A short and sweet post on how to make one of my all time favourite dips.
You can’t except a girl of middle eastern heritage, whose father made tahini for a living to not LOVE this dip. I know alot of you might eat store bought versions… but once you make this you’ll realise how EASY, SIMPLE and HEALTHY it is. Without the preservatives or excess salt.
Eat with fresh tomatoes and parsley on sourdough, use in wraps, dollop into salads, add to eggs… so versatile and it keeps in the fridge for quite a few days.
Eat and enjoy. Saha to you.
- 2 cups chickpeas (I prefer to use them dried – soak over night, boil for 40 minutes, remove the skins – but you can use canned organic chickpeas if that’s all to hard!)
- 1/2 cup tahini
- Juice of 1-2 lemons
- 2tbls olive oil
- 1-2 garlic cloves
- 1/2 tsp of himalayan/pink salt
- 3 tbls water
- Sumac to serve
- Place chickpeas in a food processer
- Blend for 1 minute
- Add in all over ingredients except the water
- Blend to a creamy consistency
- Add water slowly, as needed to create a more even texture
- Serve with a drizzle of olive oil and sprinkle of sumac!
Signing off with an exhale.
Pause. Listen. Live.