Recipe: Simple Homemade Hummus
- Feeding the Family
- Published on Thursday, 10 April 2014 12:00
- Last Updated on 28 March 2014
- Monica Costa
- 0 Comments
Here is my own simple recipe for homemade hummus, a savory dish that is great for dipping pitta bread or raw vegetables. Hummus is incredibly versatile and can be used as a spread as a side dish, or for an aperitivo as well as being a healthy snack for kids after school or even for breakfast.
3 cups chick peas – You can buy the canned ones from any supermarket but for a healthier and tastier option I buy the dried chick peas and cook them (it takes over an hour after soaking for 12 hours though).
Tahini paste (add a few teaspoons at your own taste)
8 teaspoons extra virgin olive oil
1/2 teaspoon minced garlic
6 tablespoons fresh lemon juice
- Place all the ingredients in the bowl of a food processor and blend on high speed until smooth, scraping down the sides of the bowl as needed.
- When it is smooth (at your taste – I love it with bits as well), put the hummus to any plastic container for storage in the fridge or freezer. The hummus will keep, refrigerated, for up to 5 days. If you freeze it, it lasts for 30 days. It is better consumed fresh, but once I make it, I prepare big quantiities and I store it for a few weeks.
Monica Costa founded London Mums in September 2006 after her son Diego’s birth together with a group of mothers who felt the need of meeting up regularly to share the challenges and joys of motherhood in metropolitan and multicultural London. London Mums is the FREE and independent peer support group for mums and mumpreneurs based in London https://londonmumsmagazine.com and you can connect on Twitter @londonmums