Herbed Hummus

Mood Foods Recipe Collection

Store bought hummus contains a lot of Canola Oil. If you take the time to make a batch yourself, yours will be full of whole foods instead; pure olive oil and tahini plus any fresh and vital herbs you’d like for flavouring. If you don’t digest fats well, you can reduce the tahini and olive oil by half and add ¼ cup of the chickpea cooking water to thin the hummus out. This is a batch-sized recipe and its great for entertaining and taking to work to eat as a snack. This can be served with vegetable spears of your choice, rye crackers and/or rice crackers.

 

Makes 2 batches

INGREDIENTS:

2 cups dried chickpea’s (use canned if you have no time to soak)

8 cups water

¼ cup olive oil

¼ cup fresh lemon juice (juice of 1 -2 lemons)

¼ cup tahini

2 tsp sea salt – or to taste

½ cup fresh herbs, roughly chopped (parsley, coriander, basil & rosemary etc)

 

METHOD:

Soak the dried chickpea’s overnight. Rinse the chickpea’s and simmer in a large pot with 8 cups fresh water for about 2 hours. When the skins start to come off and you can squish the chickpea’s between your fingers, they are ready. Put the chickpea’s in a food processor or blender, reserving any excess cooking water.

Add the olive oil, lemon juice, tahini and sea salt. If needed, add a few tablespoons of the reserved cooking water to process the chickpea’s, enough to blend them to a smooth consistency. Add the fresh herbs and pulse until combined. (If you are using a hand blender or a small blender then you may have to do this in 2 batches then mix them together afterwards).

Serve in a wide bowl drizzled with olive oil or refrigerate in storage containers for up to 5 days.

NOTE: Have you ever tried warm hummus? Its really good! Warm the hummus in a pan and serve with rye or rice crackers, try with a steamed salad bowl, in a wrap or with vegetable spears of your choice. 

image_print