I’m a big fan of hummus. It’s versatile, filling, healthy, tasty…what more could you want? Hummus is a particularly good source of nutrition for women as chickpeas are a good source of calcium and magnesium (good for bone health) and vitamin B6 can help support a healthy nervous system, immune system and boost your good mood factor. As well as the chickpeas, tahini, another central ingredient of hummus, is an excellent source healthy fats and amino acids and can help balance hormones.
To keep lunch interesting during the week, I like to make a double batch of a plain hummus base, split it into two or three portions and add other ingredients that I have to hand. This helps to up the nutrient quality of the dish and also helps to make things a little more fancy!
This week, I had some gorgeous fresh beetroot with my veg box, so I roasted them to make a Hot Pink Hummus, which was amazing.
I had a fresh Coriander plant brightening up my kitchen and as Coriander and Hummus are made for each other I made sure to make a batch of that.
And finally, I had a little leftover homemade pesto from last nights dinner so I blended that in with the final portion. Divine!
The “recipe” that I use is a pretty loose version of one my Nana taught me. Generally I just add, taste and tweak until I feel I’ve got it right. For the purpose of this post and so I can share it with you, I made more of an effort to get some actual quantities down but the below photo represents your staple ingredients for your basic recipe (which is completely gorgeous on its own btw!).
Everyone’s taste is different so please use this recipe as a general guidance. I like my hummus really tangy and I am heavy on the lemon. If you would like yours a little more smooth to taste, add the lemon juice last and gradually and taste as you go.
Recipe | Basic Hummus
- 2 Lemons
- 3-4 tbls Good Quality Extra Virgin Olive Oil (organic and cold pressed if you can get your hands on it)
- 2 Tins Chickpeas
- 2-3 big cloves of garlic
- 2 tbls Light Tahini
- A good few grinds of either sea salt or pink Himalayan rock salt
Drain and wash your chickpeas. Juice 2 lemons in a citrus press. Crush or finely chop your garlic. Add all of the ingredients except the oil and lemon juice to the food processor and pulse gently a few times. If you had particularly juicy lemons, add 3 tbls of olive oil and half of the lemon juice. Blend until the chickpeas are completely broken down but not totally smooth. Season and taste. If you like the tang of the lemon then you can add the rest of the juice, if this is tangy enough for you add another tblsp of the olive oil instead and blend. Taste again and season more if needed. If you would like a more smooth consistency you can either use more oil, more lemon juice or a little bit of water.
This is your base. You can then get a little creative with it. I split mine into 3 portions. With the first portion I blended a handful of coriander and a tsp of cumin with some black pepper. With the second portion I blended 2 tblsp of homemade pesto and a couple fresh basil leaves with some black pepper. And finally, I blended 3 medium sized, roasted, beetroots with the rest.
Serve with crudités, rustic bread, pitta chips, bagels, Buddha Bowls, straight from the spoon!
This should last for 2.5 days in the fridge but you can also freeze the portioned out basic hummus with a little olive oil ontop in the deep freeze for up to a month. Defrost completely before adding any other ingredients.
I hope you enjoy! Tag @careyyoga in your own creations!!