Bacon and Cabbage Frittata paint

Hummus is so easy to make, specially from canned chickpeas, which are as nutritious as the dried version and a great store cupboard staple. So skip the shop-bought stuff and make this lusciously creamy and light recipe yourself in just 5 minutes. Serve with crunchy vegetables or lovely warm wholemeal pita or flatbreads. I prefer the traditional version, but you can use this as a base recipe for various added flavours and varieties.

Serves 6-8 as a dip 

Ingredients

  • 1 x 400g tin chickpeas (250g drained weight) or 250g cooked dried chickpeas
  • 15g garlic, finely chopped  (1 clove)
  • ½ tsp ground cumin 
  • 60g light tahini (3 tbsp)
  • 2 tbsp lemon juice (1 small lemon)
  • 120 – 150 ml ice cold water
  • ¼ tsp Himalayan salt and freshly ground pepper
  • 1-2 tbsp extra virgin olive oil 
  • 1 tbsp toasted pinenuts *opt
  • Gluten Free

  • Dairy Free
  • Vegetarian

  • Vegan

  • Diabetic Friendly

  • Low GI

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Method

  1. Combine chickpeas, garlic, cumin, tahini, lemon juice and water in a food processor and blitz until the hummus is smooth and silky.  Add more lemon juice, garlic, cumin or salt to taste if required. 
  2.  Transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon, drizzle over a little olive oil then scatter with toasted pinenuts. 

Maggie's Tips

  • This hummus will keep up to 5 days in your fridge.
  • Serve with wholemeal pita bread gently warmed for 3 minutes in oven, and some crunchy  vegetable crudities
  • Serve as part of an anti-pasti platter or a buffet.
  • Great with roast lamb, chicken, beef or grilled halloumi. 
  • Instead of chickpeas use any of the following beans: butter, cannellini black eyed beans, flageolet, black beans, Aduki, kidney beans, petit pois, haricot.
  • Add any of the following vegetables, herbs or spices: Roasted red pepper, cooked beetroot, spinach, cooked pumpkin sweet potato or butternut squash, roasted carrot, sun-dried tomatoes, olives, artichoke, chilli, avocado. Herbs such as basil, coriander, chervil or wild garlic. Spices such as turmeric, smoked paprika, jalapeño, curry powder, chilli powder etc.