LIFESTYLE: Homemade Hummus

Friday, 15 September 2017
Fun fact for you, when I first decided to give up eating animals and animal products (a journey which I am still very much exploring and learning on) I pretty much panic ate hummus for the first week. I knew it was vegan, I knew I loved it and I knew it was fairly inexpensive. 

The one problem "eat within two days of opening". Whilst this is a challenge I accepted many times, the long term healthiness of hummus isn't the same when you are eating it by the bucket load!

Admittedly I hadn't realised before just how easy making your own hummus was, like most blender recipes,  so over the last 18 months I've made sure to have a stock of chickpeas and the ingredients below to whip up my own in my blend active.

Ingredients
  • 400g can of chickpeas
  • 2 tsp tahini
  • 1 tsp easy garlic
  • Crushed sea salt to taste
  • A squeeze of lemon
  • Cinnamon
  • 3tsp extra virgin olive oil


First things first is to drain and rinse the chickpeas in cold water and before placing them in my blend active I run a little olive oil inside the bottle. This is to just make sure the chickpeas don't end up stuck at the bottom when I turn it upside down to blend!



That's all the prep that is needed, just add the other ingredients to the blender and when the mixture is smooth add to your bowl or tupperware. You can stop and start to slowly add more olive oil if needed, if you had a proper food processor you could do this as the blades are running.



There are so many ways to eat hummus, but this one calls for a flatbread and a nice mug of coffee!


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