Hummus is one of those recipes that’s hard to completely ruin so you can go crazy with the flavour combinations. Tahini, made from ground-up sesame seeds, adds a delicious creaminess to the recipe and is one of the best non-dairy sources of calcium. You can find tahini at most supermarkets and bulk bin stores.
- 1 x 400g tin of chickpeas, drained and rinsed
- 1 Tbsp tahini
- The juice of 1 ½ lemons
- 2 Tbsp water
- 2 Tbsp olive oil (ideally extra virgin olive oil)
- ½ tsp ground cumin – I love its earthy flavour so I tend to add a bit more
- ¼ tsp sweet smoked paprika
- A generous season of salt and pepper
- Extra optional flavourings: fresh herbs, sundried tomatoes, roasted veges such as eggplant, capsicum; fresh/ dried chili, avocado, spinach, olives, yoghurt, feta
- Place everything into a blender and pulse until smooth, scraping down the sides every so often. Taste and add more liquid if needed.
- If serving immediately, garnish with an extra drizzle of extra virgin olive oil and some roughly torn parsley. Lightly toasted pinenuts and finely chopped preserved lemons make it even more special.
To store, transfer to an airtight container and place in the fridge for up to 5 days.
Note: stick to ¼ cup servings to keep it low FODMAP. This recipe can be easily doubled.