A simple, homemade humous recipe, with three variations on the classic
Humous is one of my all-time favourite food groups (and don’t you try to tell me that humous isn’t a food group, because it is definitely part of my food pyramid). Recently, I’ve been experimenting with my simple homemade humous recipe, to showcase a few variations on the classic.
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So, you might be aware that I’m trying to move towards a more plant-based lifestyle, but it is hard, you guys, especially being gluten-free too. I’m cutting myself some slack at the moment, allowing myself a few meals a week that aren’t vegan (I’m not going to lie, I totally had a cheesy (gluten-free) pizza last night), whilst cutting eggs and dairy out of my routine, bit-by-bit (I make my morning smoothies with almond milk, and switched my afternoon snack to nuts instead of a boiled egg).
To that end, I’ve been eating a lot of humous recently. This is no bad thing, but I do get bored, so whipping up variations on the classic has been a really fun way to shake it up.
Another bonus of a homemade humous? It is way nicer (and cheaper) than shop-bought hummous, and you know exactly what’s gone into it.
Now, I know hummous purists might cry about my use of tinned chickpeas (instead of soaking and peeling dried chickpeas) but for reals, who has time to peel chickpeas?
So, I love hummous and, to tell the truth, I’m kinda suspicious of those people who don’t like humous. What’s not to like? To paraphrase Joey Tribbiani: Chickpeas? Good. Tahini? Good. Garlic? Goooooood.
Pro-tip for this hummous? You don’t need to get the full blender out (and go through the rigmarole of washing it up again) every time you make it. I use (affiliate) my personal blender (a Breville ActiveBlend). I know that personal blenders like this are meant for smoothies, and I use it for that too, but it is SO much easier and quicker to clean than a massive blender so I end up using it all the time for other stuff (like this humous, or my gluten-free pancakes as well.
Three Ways with Simple Homemade Hummous
- 1 400g tin Chickpeas
- 2 tbsp. Olive Oil
- 2 cloves Garlic
- 1 tsp. Tahini
Beetroot and Fennel Hummous
- 1 Beetroot (pickled)
- 1 tsp. Fennel (plus extra for garnish)
Lemon and Thyme Hummous
- 1 Lemon
- 10 g Fresh Thyme
Avocado and Basil Hummous
- 0.5 Avocado
- 15 g Basil (plus extra for garnish)
- Drain and rinse the chickpeas and add them the the bowl of a blender
- Crush the garlic, cook it off for a few minutes in half a tablespoon of olive oil, and add to the blender, with the remaining olive oil
- Add three tbsp. water, plenty of salt and pepper and tahini, and blend
Beetroot and Fennel Hummous
- Add the fennel to the garlic as you cook it off for a few minutes
- Take the pickled beetroot and roughly chop it into 4 or 8 pieces, then add it to the blender with the rest of the ingredients
Lemon and Thyme Humous
- Make the basic hummous, then zest and juice the lemon and add that to the blender
- Add most of the thyme (hold back a little for garnish, if you like) and blend
Avocado and Basil Humous
- Double the water in the basic hummous, and add the spinach and basil
- Then scoop out the avocado half with a spoon, chop it into chunks and add to the humous
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