Quick(ish) Organic Hummus 450g
Hummus is yummy but often in plastic and one tub is never enough. Plus making your own hummus is healthier, cheaper and can easily be made organic. Traditionally, hummus should be made from dried chickpeas but we don’t always have time for that, so here is how to make it a little quicker.
Total cost £2.78 and made 2.5 times the amount of conventional size non-organic hummus! If you’re stretched and want to reduce the cost further, then use non-organic tahini as that was the biggest cost. Base for recipe from Cookie and Kate.
1 can organic chickpeas 69p (plus keep the juice for aqua faba)
½ teaspoon baking soda 4p
Juice of 1-2 organic lemons depending on size 50p
1 clove organic garlic, roughly chopped 4p
½ teaspoon sea salt, to taste 1p
½ cup organic Carley’s tahini £1.32
2 to 4 tablespoons ice water, more as needed
1 tablespoon extra-virgin olive oil 18p
Garnish as you like
Add baking soda and chickpeas to boiling water and boil for 20 minutes
In a food processor combine the lemon juice, garlic and salt. Let the mix rest for 10 mins
Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides. While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is creamy. (If your tahini was thick to begin with, you might need to add more ice water.)
Add the drained chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is smooth. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
Taste, and adjust. Scrape the hummus into a serving bowl. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.