FOOD, GLORIOUS FRIENDLY FOOD
  • Home
  • Recipes
  • About Me
  • Weight and Temperature Conversions

 Food, Glorious Friendly Food  

Recipe Categories

All
Baked
Beef
Biscuits And Slice
Breakfast
Cakes Muffins Brownies
Chicken
Chocolate
Christmas
Dinner
Dips And Sauces
Drinks & Ice Blocks
Easter
Fruit
Lunch
Lunch Boxes
Meat
Paleo
Pastry
Pork
Preserves
Raw
Salad
Seafood
Snack
Soup
Sweet
Vegetarian

Friendly food for Chocoholics

Hummus

14/8/2019

 
Picture
Gluten free - grain free - dairy free - sugar free - nut free - egg free
  There are probably hundreds, if not thousands, of hummus recipes on the internet, but I wanted to post one too, because it's such a great staple food item for those of us that avoid wheat and dairy. There are very few dips that are dairy-free. Hummus is so yummy, full of fibre, and such a healthy snack when paired with vegetable sticks or spread over toast. If I don't have any left-overs for lunch and need something quick and easy, I spread hummus on toast and top it with fresh tomato or cucumber, a little salt and pepper and down it goes! One of my sons also loves it on his wheat-free bread sandwiches for school lunch.
    I ALWAYS have hummus in the fridge! I usually make a double batch of this recipe (yes, four cans of chick peas) and freeze it in small containers, so I'm not always making it! You don't want to freeze it in large containers, as it's preservative free - unlike the supermarket version - and will go off more quickly (although mine lasts about a week just fine). The other advantage that home made hummus has over supermarket versions is that you can make it with olive oil rather than the more harmful, and often genetically modified, canola oil that is often used.
    Hummus is also a great side to a lamb dish, or inside salad wraps instead of meat. So versatile, so good...it just had to be part of my blog recipe collection! I think I originally based my recipe on a Jamie Oliver recipe, and have tweaked it a little over time.

Ingredients
  • 2x 400g cans chickpeas, drained well (I prefer organic canned chickpeas)
  • 1 small red dried chilli (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon smokey paprika (use sweet if you don't have smokey)
  • 1/2 teaspoon freshly ground sea salt
  • Pepper to taste
  • 1 clove garlic, peeled (or 2 teaspoons minced garlic, but fresh is better)
  • 2 tablespoons tahini (sesame seed paste- found in health food isle of supermarket)
  • About 1/2 cup olive oil (preferably good quality extra virgin)
  • 1/3 cup lemon juice (about 2 medium sized lemons)

Method
  • Put the garlic clove and chilli in a food processor and pulse till finely chopped. Add all other ingredients, and blend until smooth.
  • If you prefer a runnier consistency, slowly add more olive oil until desired consistency is achieved (this is important if you're going to freeze some for later- it should be runnier to start with or it comes out of the freezer very dry).
  • Taste for salt and pepper and add more as desired.

Notes:
  • some people really love the tahini taste in hummus. This version is quite light on the tahini, as I find kids don't like it very strong. Add more if you love the tahini flavour.
  • If you want a lower fat version, reserve some of the liquid from the can and replace some of the oil content with the can liquid.

Comments are closed.

    Categories

    All
    Baked
    Beef
    Biscuits And Slice
    Breakfast
    Cakes Muffins Brownies
    Chicken
    Chocolate
    Christmas
    Dinner
    Dips And Sauces
    Drinks & Ice Blocks
    Easter
    Fruit
    Lunch
    Lunch Boxes
    Meat
    Paleo
    Pastry
    Pork
    Preserves
    Raw
    Salad
    Seafood
    Snack
    Soup
    Sweet
    Vegetarian

    See my book:  friendly food for chocoholics
    Weight and Temperature Conversions
Proudly powered by Weebly
  • Home
  • Recipes
  • About Me
  • Weight and Temperature Conversions