Have you ever wondered the secret to getting super smooth non-gritty hummus, but you are not sure how to get that bought quality. I have found out the secret and now I will always make hummus this way.
*Beautiful hand crafted charcoal resin serving bowl by Keep Resin, buy from her stockists here.
The secret is popping your chickpeas from their skins before putting them in the blender. It takes probably an extra 5 minutes to do, but the end results are really worth that little bit of extra effort.
Chickpeas are a nutritional powerhouse, they are high in protein, fibre, B-vitamins, iron, potassium and other minerals, they are also low in fat. They can help support healthy digestion, control blood sugar levels by releasing steady and slow levels of glucose rather than a sudden surge you can get from eating refined carbohydrates. Legumes on whole are also great if you are wanting to lose weight as they help you feel full more quickly and because of the slow glucose release will help you feel fuller for longer whilst still giving you a steady supply of energy.
This recipe is vegan, gluten free and dairy free. It is cheap to make and won’t have those added nasties that you get from your shop bought versions.
Makes about 1.5 Cups Hummus
1 Can of Organic Chickpeas, drained, washed & skins popped
1 Garlic clove, finely chopped
1 Lemon, squeezed
2 Lg Tbsp Tahini
1 Tbsp Water
3 Tbsp Good Quality Olive Oil
Good Pinch Sea Salt
Good Grind of Black Pepper
1/2 Bunch Fresh Coriander, roughly chopped
1 Chipotle Chilli or 1 Tbsp Chipotle
- Pop all of the chickpeas out of their shells. I find that the best way to do this is place one chickpea in between your thumb and two fingers and push it, with the tinned chickpeas, it easily pops out. Throw skin away and place chickpeas in food processor.
- Add garlic with chickpeas to food processor and blitz until they are powdering clumps.
- Then add tahini, olive oil, lemon juice, water, sea salt and pepper until you get a light and smooth creamy texture.
- Either leave just plain or add coriander and chipotle. This will give it a slightly smokey and herby taste. Blitz again until smooth. Season to taste. Leave to cool in the fridge for 2-3 hours to cool and harden slightly.
- Serve with roughly chopped carrots, celery or pita wedges.