This creamy, rich hummus is made using just five ingredients and is ready in 10 minutes. Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl hummus a food processor along with 60ml of the oil and blitz until almost smooth.
Add the garlic, lemon and tahini along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky. Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil. Serve with crunchy crudités and toasted pitta bread, if you like. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.
Sign up for the CookNSolo newsletter. Be the first to learn about special events, new menu items, special offers, and exclusive rewards from all the CookNSolo restaurants. My love for Greece inspired this fast, easy Mediterranean dip. It is fabulous for parties and a delicious way to include garden-fresh veggies on your menu. Layer with onion, olives, tomatoes, cucumber and cheese.
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. You can indeed skip the olive oil and tahini that’s in most hummus recipes with this nearly fat-free version. This recipe comes from Rip Esselstyn, the author of “The Engine 2 Diet.
He suggests you make a batch of this on Sunday that will last you the week. Fresh hummus tastes great, and it’s a snap to prepare. Hummus is high in protein and fiber, and makes a fantastic snack—it’s quick and portable. Use it as a dip for crisp carrots, celery sticks, sliced sweet peppers, or radishes. It’s a tasty addition to a sandwich or wrap, adding flavor and creaminess while holding vegetables together.
Using a high-speed blender or food processor, blend all the ingredients into a thick paste. Use a small amount of water as necessary to achieve desired consistency. Serve chilled or at room temperature. Store your homemade hummus covered in the refrigerator.
It should keep for three to five days. You can also freeze hummus for up to 6 months. As it’s already blended, you shouldn’t notice much change in texture after thawing it. Give it a good mixing and add a little water if it seems to be too thick after thawing.
