I often make up batches of homemade hummus to keep in the fridge. In my humble opinion, homemade is so much better than store brought, plus hummus is so quick and easy to make. I like mine with a little extra garlic, the beauty of this recipe is you can adjust it to suit your taste ie if your hummus is thicker than you’d like then add more lemon juice or oil to thin it out and make it creamier.
I like to have it on hand in the fridge so kids can either snack on it after school or put in their lunchbox and have to dip with vegetable sticks. I got these little dip containers a few years ago from Big W, unfortunately, they are no longer available. Although, these snack n dip containers are ideal for dip and vegetable sticks.
Homemade Hummus
Ingredients
- 400g can chickpeas, drained and rinsed
- 3 tablespoons extra virgin olive oil
- 3 tablespoons tahini
- 1 1/2 tablespoons lemon juice
- 1 clove of garlic, crushed
- 1 teaspoon salt
- 1/2 teaspoon finely ground black pepper
- paprika, optional
- parsley, optional
Instructions
- Place all ingredients in the food processor.
- Blend for 1-2 minutes or until smooth.
- Scrape down the sides of the bowl and repeat for a further 30 seconds.
- Sprinkle with paprika and finely chopped parsley.
- Store hummus in only-ins doubleReplace replaceWithoutSep” id=”41″ data-gr-id=”41″>fridge for up to one week.
Notes
To make your hummus even smoother you can remove the skins from the chickpea by pinching them off.
