Hommus recipe

One of my ‘go to’ recipes for a healthy plant based protein addition to summer salads and snacks as it is really quick and simple while being very healthy

Hommus with beetroot to give it that wild pink color!

Ingredients:-

1-5 garlic cloves (adjust to taste)

400 g cooked and drained chickpeas (also called garbanzo beans) (or use a combination of chickpeas and other beans - I often use a 50/50 mix of chickpeas and navy beans although the traditional recipe is 100% chickpeas)

30 - 60g freshly squeezed lemon juice (typically 1-2 lemons)

1 Tbsp tahini

100 g Manna Hill Estate extra virgin olive oil

1 Tsp ground cumin (optional)

Method: -

Add all ingredients into a blender and blend until smooth. If the mixture is a bit too thick add a small amount of water (start with 1 Tbsp) as the consistency changes quite quickly

Note: I start with dried chickpeas (and other beans) so typically add these to a saucepan and cover with about 4 times the volume of water. Bring the pot to the boil and then turn off and leave them to soak in the saucepan overnight . Note that you need a little less than 1/2 the weight of dried chickpeas, so to make 400 g of cooked and drained chickpeas start with ~180 g of dried chickpeas

Variations:-

Beetroot hommus: Simply add 1/2 a raw beetroot to the mix before blending

Hot and spicy hommus: Add 1 tsp chilli powder, 1 tsp praprika, 1 tsp sumac - adjust all to taste

Yellow hommus: Add 1/2 tsp turmeric - adjust for color & flavor