How to Make Hummus DIY Style
April 18th 2008 12:57
Hands up who buys hummus from the supermarket. I bet if you do, you also have an annoying voice at the back of your mind telling you that it's easy to MAKE YOUR OWN!
The chickpea (or garbanzo) is the primary ingredient in hummus and an excellent food for us veggie-types:
- A good source of protein
- High in fibre
- Fat-free
- Contains folate and magnesium (both excellent for reducing the risk of heart disease)
So, here's how to make hummus:
Hummus
What you need:
¾ cup chickpeas, soaked overnight
2 Tbsp tahini
1-2 cloves garlic, crushed
juice of 1 lemon
2 Tbsp olive oil
salt & pepper
What to do:
Drain chickpeas, place in a pan and cover with cold water. Bring to the boil and simmer gently for 2 hours until soft. Add a little salt towards end of cooking. Drain, keeping ½ cup of water. Place the chickpeas in a blender with tahini, garlic, lemon juice, oil, cooking liquid, and salt & pepper. Blend.
Couldn't be easier! Hummus is great as a dip or spread. Keep it in the covered in the fridge to use over 3-4 days.
Image from Flickr.com
The chickpea (or garbanzo) is the primary ingredient in hummus and an excellent food for us veggie-types:
- A good source of protein
- High in fibre
- Fat-free
- Contains folate and magnesium (both excellent for reducing the risk of heart disease)
So, here's how to make hummus:
Hummus
What you need:
¾ cup chickpeas, soaked overnight
2 Tbsp tahini
1-2 cloves garlic, crushed
juice of 1 lemon
2 Tbsp olive oil
salt & pepper
What to do:
Drain chickpeas, place in a pan and cover with cold water. Bring to the boil and simmer gently for 2 hours until soft. Add a little salt towards end of cooking. Drain, keeping ½ cup of water. Place the chickpeas in a blender with tahini, garlic, lemon juice, oil, cooking liquid, and salt & pepper. Blend.
Couldn't be easier! Hummus is great as a dip or spread. Keep it in the covered in the fridge to use over 3-4 days.
Image from Flickr.com
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