Hummus is one of the first foods that many people think of when you mention being vegan, and whilst it may be quite stereotypical, it doesn’t mean that it can’t taste incredible. Shop bought hummus is great for convenience but it also contains unnecessary stabilisers, plus it’s a lot cheaper to make your own and it doesn’t take as long as you might think. And most importantly, this homemade version tastes a whole lot better; it’s thick, creamy and packed full of flavour, with the perfect balance of fiber and protein to help keep you fuller for longer.
Whilst garlic has potent medicinal properties and is anti-inflammatory, anti-bacterial immune boosting, it’s also a pain in the arse when it comes to IBS. Garlic, along with onions, shallots and leeks belongs to the allium vegetable family – they contain organosulfur compounds which are so powerful that they’ve been proven to prevent cancer. But unfortunately, it’s the very same compounds that are a common trigger for digestive issues. Besides the bloat and bad breath, I also find that garlic can overpower other flavours quite easily which is why my go to hummus recipe is garlic free.
And what’s the secret to smooth, creamy hummus? Peeling your chickpeas! – I know it might sound tedious and time-consuming, but in the end it makes your hummus a whole lot tastier. My favourite ways to enjoy this hummus are in a lunch bowl alongside falafels, slathered on a sweet potato burger, thickly spread over rice cakes or straight from the jar and it has without a doubt become a firm staple in my diet.
Ingredients (Serves 3-4)
- 1 x 400g can chickpeas
- 3 tbsp extra virgin olive oil
- 3 tbsp tahini
- tsp cumin
- juice of a lemon
- 2 tbsp water
- Add the lemon, olive, oil, tahini and cumin to the blender.
- Drain and rinse your chickpeas, place them onto a large kitchen towel and gently pat dry.
- Start adding the chickpeas to the blender, removing the skins as you go. In total, I remove the skins from about 1/2-3/4 of the can.
- Blend until you reach your desired consistency; I like my hummus to be smooth and creamy, but I know that some people prefer it to still be a little chunky so adjust as desired, adding a tbsp water at a time for a smoother texture.
- Store any leftovers in an airtight container in the fridge for up to 3 days (if you can make it last that long!)
If you make this, don’t forget to tag me on Instagram @nourishingyas x