Saturday, 28 April 2012

Fresh, Homemade Hummus- 4 flavours

Great for a dip with fresh carrot sticks
Hummus is a great healthy snack option and is really easy to make. I like to make it for dipping carrot sticks. Making your own gives you the choice of what you put in and how seasoned you like it, none of the recipes below have salt but I find that they all need a bit added at the end or sometimes a bit more lemon juice- taste as you go and see what suits you. Also making your own is heaps cheaper than the store bought stuff and if you are like me and only shop every few weeks (I know it's a crazy rural thing, my city dwelling sister can't believe it either!) then making your own means it is fresh for Friday night guests or as a healthy snack to take to work instead of all that unhealthy crap (that is my little rant about lunch box fillings done for the day also) .

INGREDIENTS: plain hummus
  • 300g can Chickpeas, well drained
  • 2 cloves garlic, crushed
  • 1/2 tsp salt and cayenne pepper
  • 2 Tbsp oil
  • juice 1 lemon (3 Tblsp)
Roasted garlic hummus
INGREDIENTS: Roasted garlic hummus
  • 1 can chickpeas, well drained
  • 2-4 cloves roasted garlic
  • 2 Tblsp lemon juice
  • 1 Tblsp olive oil
  • 1/2 teaspoon oregano
INGREDIENTS: Spinach and feta hummus
  • 1 can chickpeas, drained
  • 1/2 cup fresh spinach
  • 150gm crumbled feta cheese
  • 1/4 cup olive oil
  • 3 Tblsp lemon juice
  • 2 Tblsp tahini (optional)
  • 1/4 cups red pepper flakes (optional- it's HOT!)
  • 1 tsp garlic
INGREDIENTS: Sun-dried tomato hummus
  • 1 can chickpeas, drained
  • 3 Tblsp sun dried tomatoes in oil
  • 2 tsp parsley
  • 2 Tblsp olive oil
  • 2 Tblsp lemon juice
Chickpeas and all other ingredients in the food processor and process until smooth.

  • Tinned chickpeas are great because they are fast, however it is about 1/6 of the price if you buy them out of the bulk bin and soak/cook the chickpeas from dry.
    This is how:
    Before cooking dried chickpeas, the first thing you will have to do is soak them. Place chickpeas in a large bowl and cover completely with cold water. Allow to soak overnight, about 12 hours.
    Once chickpeas have soaked, drain and transfer to a large cooking pot. Cover with water twice the amount of chickpeas and bring to a boil. Cover and allow to simmer for approximately one hour. Do a taste test at this point to make sure they are tender enough for your liking (I smush one with a fork and you should have to push a little to break them). Drain and allow to cool for 15 minutes. Once chickpeas are cooled they are ready to be used. Cooked chickpeas can keep covered in the refrigerator for up to three days. They can also be frozen in an airtight container for about a month.

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