This, my friends, is Roy’s hummus. Hummus made by Roy – or to be completely accurate, hummus made by me using Roy’s recipe.
Roy came to a party at our house, ages ago …. ages and ages ago, in a time before our lives got consumed by children and swimming and stuff and we still HAD parties. She stares wistfully into the distance …
Anyway, everyone brought food and Roy brought this hummus. I was quick to persuade him to share the recipe because it really is SO VERY, VERY GOOD + and as it turns out, SO VERY, VERY EASY.
And here’s why you too are sure to be sharing this recipe for easy hummus very soon –
- It’s better than any hummus that you’ll ever buy – Yes, you can get hummus on every street corner now. Literally. From your tiny neighbourhood shop to the petrol station and the chiller cabinet in your local supermarket, hummus is all around us. There is no escape. But bought hummus is a different beast. For me the difference is most noticeable in the texture. Bought = a bit gloopy, a bit chemically, a bit “I don’t want to think too hard about what’s in this”.
- It’s insanely easy – Every time I make this, I remind myself that when it’s THIS easy, there really is NO need to ever buy it. Throw all the ingredients into a jug (I use a plastic measuring type jug) – there’s not even any need to weigh, just use a dessert spoon and a teaspoon. And in case you need a reminder of which one the dessert spoon is, see below! And then by the power of the stick blender, a minute or so of action and there you have it. Ta dah.
- Make it your own – The quantities here will create a fabulous hummus but you can also play around with the proportions. Like it more lemony? Add more lemon. You’re a fan of garlic? Crush a bit extra. You prefer a looser texture? Add more water or oil. Get the idea? So many options in something so simple.
- It’s healthy too – So much so that it’s recently been declared as a superfood. Fancy that. And when you make it yourself, it really highlights why it’s so good for you … plenty of protein and good fats and not much else.
- And it keeps well in the fridge – For at least a few days. If you’re lucky.
And how do I use this glorious, easy hummus?
- Dipping into it is the obvious one – whether it’s crunchy vegetables or pitta bread, warm from the oven. It’s great for parties – I stare wistfully again – and a winner for packed lunches. Celery and radish are my dippers of choice by the way.
- It makes a great sandwich with some grated carrot and courgette + a few spicy pumpkin seeds.
- It’s great with this Chilli Cumin Lamb.
- And if there’s any left over (hallelujah), try it loosened (just add a bit more water) and drizzle it over grilled lamb, stuffed into flat breads with a generous handful of salad.
Go on … turn Roy’s hummus into YOUR hummus.
How do you like yours? Do leave a comment below or join us on my Facebook Group. Bye for now …
- 1 x 400g (14oz) can of chickpeas, drained and rinsed
- 5 dessert spoons water
- 2 dessert spoons olive oil
- 2 dessert spoons lemon juice (approx half a lemon)
- 1 dessert spoon tahini
- 1 clove garlic, crushed
- ½ teaspoon salt
- 1 teaspoon cumin powder
- Tip all the ingredients into a large jug and blend to the desired consistency using a stick blender. Alternatively use a food processor.