Easy Hummus

Chickpeas

You can make this recipe with canned chickpeas like I have or if you are making using the dried chickpeas, soak them in water over night, drain out the water, place them in salted water that is room temperature and bring to a boil. Cook until softened and mushy. Drain before using. A lot of recipes call to peel the chickpeas skin after boiling to get a smooth hummus once blended. I don’t have any issue with the skin so we keep it on plus it is so much more faster like this and more fiber too.

Tahini 

Is sesame seed paste and it is delicious, you can find it at most supermarkets today if not, toast your sesame seeds and grind them into a paste once they have cooled down. 

Ice

I like the addition of ice as it makes the hummus really creamy, I also add a little of the hummus cooking liquid/canned water into the blender while blending to help it along. This not only adds flavor but makes its creamy too. 

Food processor

I have used a food processor to make this hummus recipe but you can use nutribullet, or any high speed blender to make this recipe. The better the blender, the smoother the hummus. I like to start slow on a low speed and then increase it with time as the mixture starts to become pasty. This will also help no ruin you blender in the long run. 

Once the hummus has been blended you can season it one last time, transfer it to a plate, drizzle more olive oil and sprinkle on some pine nuts. But I am making two other flavors from this basic hummus recipe. 

Avocado pesto hummus

In the same food processor I add half an avocado, 2 tbsp of pesto and blend until smooth, transfer this to a plate, drizzle more olive oil and add the pine nuts. 

Beetroot hummus

Once the green hummus has been removed from the processor, we add some boiled beetroots and hummus into and blend again until smooth. Transfer to a plate and drizzle with olive oil and pine nuts.