Tahini-free hummus – I’ve yet to find one off the shelf, and this one works out half the price of supermarket versions. It will keep for 3 days in the fridge, so if you have a sesame allergy or not, in just 5 minutes, you can have make your own version of one of the UK’s favourite dips. If you buy a pot each week, using this recipe will save you over £35 a year alone.
Use in the buckwheat galletes recipe, in lunchboxes, as part of a meze – the opportunities are endless.
tahini-free hummus
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Prep Time5minutes |
Cook Time |
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- 400 g tin of chickpeas in water, not brine (net weight 240g)
- 1 clove garlic
- 1/2 tsp salt
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1/2 tsp cumin
- olive oil and olive for garnish optional
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Ingredients
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- Crush the clove of garlic with the salt. Drain the chickpeas, reserving the water.
- Tip all the ingredients except the olive oil into a food processor or blender, along with 3 tablespoons of the water reserved from draining the chickpeas.
- Blend until smooth, stopping several times to scrape down the sides. With the motor running, gradually drip in the olive oil.
- Serve with an additional drizzle of olive oil and a black olive for a traditional garnish. This will keep covered in the fridge for 3 days.
To make this low FODMAP, do not use the clove of garlic, and replace the olive oil with garlic infused olive oil.
To lower the fat content, use just 1 tablespoon of olive oil, and a further 2 tablespoons of reserved chickpea water.
Calories from Fat 99
17%
5%
12%
3%
4%
12%
8%
0.4%
5%
2%
5%