The existence of hummus is yet another example of the seemingly endless usefulness (and deliciousness) of chickpeas. I feel the same way about hummus as I do about falafel; they are both so rich, satisfying and flavourful, it’s hard to believe they are also so nutritious.
It hardly needs a recipe; I usually just throw a jar of chickpeas into the food processor and then taste as I go, adding lemon juice etc., until it tastes “right”. Today however, I wanted to make a note of what I added to make it easier next time (and to avoid those occasional salt or garlic overdoses).
I like my hummus bright and lemony, not too garlicky; toasted sesame seed oil can be used to replace the very-high-oxalate tahini, if desired. The tea you see in the photo is rooibos that I’ve started blending a few rose petals with to add a subtle note of rose water, which goes well with the hummus.
I’ve been using either chickpeas that I cook (and then freeze) from dried, or pre-cooked chickpeas from a jar.
(makes about 1 1/2 cups)
1 13 oz jar of chickpeas (or 1 2/3 cups/400ml cooked chickpeas)
juice of one lemon (or less, to taste)
1/4 teaspoon salt
1 clove of garlic
2 tablespoons olive oil
1/2 teaspoon toasted sesame oil*, or 2 tablespoons of tahini
2 tablespoons water (or more or less, depending on the consistency you like)
Pour chickpeas, lemon juice, salt, garlic, olive oil and sesame oil/tahini into food processor. Blend until almost smooth, then add water, one tablespoon at a time, until it reaches the desired consistency.
*the entire batch of hummus has about 18mg oxalates, when made with sesame oil, so divided into four servings, each serving would be about 4.5mg.
- 1 13 oz jar of chickpeas or 1 2/3 cups/400ml cooked chickpeas
- juice of one lemon or less, to taste
- 1/4 teaspoon salt
- 1 clove garlic
- 2 tablespoons olive oil
- 1/2 teaspoon toasted sesame oil for low oxalate version OR
- 2 tablespoons tahini
- 2 tablespoons water or more or less, depending on the consistency you like
Pour chickpeas, lemon juice, salt, garlic, olive oil and sesame oil/tahini into food processor.
Blend until almost smooth, then add water, one tablespoon at a time, until it reaches the desired consistency.