Hummus literally is one of my favourite life saving recipes either for a quick and easy snack for a last-minute aperitif or to add up in a meal. It’s so easy to make and incredibly more tasty than any pre-made or industrial one. It is an amazing alternative to other snacks you can serve for aperitif, healthy but satisfying and nutritious.
Chickpeas are one of my favourite ingredients as they have a highly interesting profile for any type of diet you’re in. They are nutritive from carbs and proteins, hence makes you feel full having absorbed very little fat – and this is good fat – and it is a must for plant-based diets. Full of fibres, they also constitute a perfect add up to your meals for improved digestion and they offer an incredible flexibility in terms of preparations: raw in a salad, thickens a sauce, oven roasted…
Hummus not only serves as a dip for veggies or bread, but also offers a great texture to be used as a spread in sandwiches or to scoop some in a vegan salad bowl. I enjoy it better with tahini in it which is considered as the ‘original’ preparation. One advice is to always have a jar of chickpeas in the fridge so the hummus is cold enough to eat straight after mixed.
Grocery shopping tip: prefer chickpeas in glass jars rather than canned as they usually are better quality and lightly salted.
Prep time: 15 minutes Cook time: 0 minutes
You will need:
- 230g drained chickpeas (keep the water – also known as aquafaba)
- 1 garlic clove
- 3 tablespoons tahini
- 1/2 lemon juice
- 2 tablespoons chickpeas water
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parsley (or any herb you like) for decoration
Drain the chickpeas and remove the thin skin around the peas. I know this may be a little fastidious but the consistency is much creamier if you do this.
In the food processor, place the chickpeas with the minced garlic clove, tahini, lemon juice and the aquafaba and mix until all elements blend together. Add the olive oil and adjust the quantity if necessary for a softer version. Finally season with salt and pepper to taste – I usually put a lot of pepper to enhance the chickpeas which also decreases the salt quantity to add up.
Place in a bowl and thinly mince some parsley or any herb you may like on top of it as well as a dash of olive oil.
I suggest that you do not hesitate to adjust the various ingredients to reach the perfect seasoning and texture for you. After all, hummus is all about finding the right balance!
If you have aquafaba leftovers, do not throw it away! You can find plenty of vegan chocolate mousse recipes which are using it.