My name is Bethany and I am a hummus addict.

Seriously, I love the stuff and feel like something is missing from my day if I don’t have my dailydollop. I eat it with raw vegetable crudités, on oatcakes, topping a buddhabowl or basically accompanying anything I can get away with adding hummus to.This is also one of the reasons I love it so much. It’s such a versatile foodto have in the fridge, a really simple and tasty way to add protein to a snackor salad…or lunch…or dinner…!

But my hummus addiction has become quite an expensive habit, both for my wallet and the environment as – SHOCK – I’ve fallen into the habit of buying plastic tubs of hummus from the supermarket. While there’s nothing wrong with this in general, when you know how easy it can actually be to make hummus I feel there is no excuse for buying tubs and tubs… and tubs of the stuff each week and adding to the single-use plastic pandemic.

So my new year’s resolution was to try and not buy any hummus but to make it myself instead.I’ve done pretty well so far this year, and have only bought 2 tubs – andtechnically it was actually Mr EBB who bought them so in fact I’m on targetwith the new year’s resolution.

There are two ways to make hummus – one is what I would call ‘long-winded’ – it takes longer, requires you to plan ahead and inevitably takes a little more energy butresults in a better quality of hummus (I think) and there’s something quitesatisfying about being organised, planning ahead and turning raw hard chickpeasinto a creamy pot of goodness.

The other – short-cut– version is suitable for those of you who look into the fridge at lunchtime and find there’s nothing to eat, you can whip it up in about 12-mins using minimal energy. Plus you should – if your kitchen is relatively well stocked – be able to make it from cupboard (and fridge) staples.

I’ve had fun over the last few weeks experimenting with different hummus flavours and using beans with the chickpeas and will definitely share more of these recipes in the future but for now, here are my two basic hummus recipes…

TRADITIONAL HUMMUS FROM RAW CHICKPEAS

Skill: Easy

Time: 8+ hours to soak chickpeas + 1.45 hours cooking / prep time

Servings: 1 medium bowl

Gluten Free | Dairy Free | Snacks | Lunch | Vegan | Plant Protein

Ingredients

  • 200g raw chickpeas
  • 1 tbsp tahini paste
  • Juice of 1/2 a lemon
  • 1 raw garlic clove
  • 30ml olive oil
  • 1 tbsp water
  • 60ml almond milk –replacing some of the olive oil with almond milk helps make this dish extra creamy I think and less oily
  • Salt and pepper

Method

  1. Put chickpeas in a bowl or jug and cover with cold water, leave to soak for 8-hours or overnight
  2. After soaking drain and wash the chickpeas thoroughly
  3. Put chickpeas in a pan and cover well with water, add a pinch of salt, bring to the boil, then reduce heat and simmer for 1.5 hours until chickpeas are soft – seta timer to check the water every 30 mins to make sure they don’t boil dry!
  4. Once cooked drain the chickpeas and rinse again with cold water
  5. Add to a food processor or blender with all the other ingredients, blend until smooth and then blend again – when I first started making hummus I NEVER blended it for long enough, you think it can’t get any smoother but keep going and it will get beautifully smooth and will be much tastier for it!

SHORT-CUT HUMMUS FROM TINNED CHICKPEAS

Skill: Easy

Time: 10-15 mins prep / cooking time

Servings: 1 medium bowl

Gluten Free | Dairy Free | Snacks | Lunch | Vegan | Plant Protein

Ingredients

  • 400g cooked chickpeas
  • 1 tbsp tahini paste
  • Juice of 1/2 a lemon
  • 1 raw garlic clove
  • 30ml olive oil
  • 1 tbsp water
  • 60ml almond milk –replacing some of the olive oil with almond milk helps make this dish extra creamy I think and less oily
  • Salt and pepper

Method

  1. Drain the chickpeas and wash well under cold water – you will see a white foam come from the chickpeas – this is the phytates which can make the chickpeas difficult to digest – keep washing until you remove this foam.
  2. Add the washed chickpeas to a food processor or blender with all the other ingredients,blend until smooth and then blend again – when I first started making hummus I NEVER blended it for long enough, you think it can’t get any smoother but keep going and it will get beautifully smooth and will be much tastier for it!

Let me know if you try this recipe and what you think…it really is so easy – even the more time-consuming way of making it from raw chickpeas and having a pot of this in the fridge means you’ll always have a perfect healthy source of plant proteins to snack on.


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