This stuff I can literally eat for days. I can sit and eat an entire bowl with a spoon and not blink an eye – my best is actually munching away on celery sticks dipped GENEROUSLY and celery is wonderfully shaped just like a spoon! Thus making for huge mouthfuls.
Delightfully, Chickpeas are also super rich in protein that they too can help prevent cravings and help balance blood sugar levels – Winning.
You will need: Chickpeas (I just bought the cheapest canned ones I could find to be honest). Olive oil, (Canola oils works well too), Tahini – which I didn’t have and wasn’t prepared to spend a small fortune on. That stuff is expensive. So I used Sesame seeds instead which I roasted for all of 2 min. Lemon juice, Garlic, Salt & Pepper to taste.
Drain the chickpeas and blend everything together.
So here comes the time consuming part… I used a stick blender and it is by far easier to blend little bits at a time than to rather try blending it all at once. Slow and steady wins the race. I so miss my Mothers MagiMix Blender – sigh!
Blend to the consistency you like. I’m not fussy when it comes to how smooth it is, but If you have texture issues and you have the time and patience, you can always pinch the skins off from each chickpea which will make your hummus a lot smoother.
I’ve played around with adding different spices and additional vegetables, turmeric, paprika, crushed ginger, onions and sun dried tomatoes add a nice flavor – you can pretty much do as you please. Hummus does well when frozen too, which is great as 1 tin of Chickpeas easily makes about 1 and 1/2 cups. Thanks for reading, now go enjoy the eating!