A simple, homemade humous recipe, with three variations on the classic
Humous is one of my all-time favourite food groups (and don’t you try to tell me that humous isn’t a food group, because it is definitely part of my food pyramid). Recently, I’ve been experimenting with my simple homemade humous recipe, to showcase a few variations on the classic.
So, you might be aware that I’m trying to move towards a more plant-based lifestyle, but it is hard, you guys, especially being gluten-free too. I’m cutting myself some slack at the moment, allowing myself a few meals a week that aren’t vegan (I’m not going to lie, I totally had a cheesy (gluten-free) pizza last night), whilst cutting eggs and dairy out of my routine, bit-by-bit (I make my morning smoothies with almond milk, and switched my afternoon snack to nuts instead of a boiled egg).
To that end, I’ve been eating a lot of humous recently. This is no bad thing, but I do get bored, so whipping up variations on the classic has been a really fun way to shake it up.
Another bonus of a homemade humous? It is way nicer (and cheaper) than shop-bought hummous, and you know exactly what’s gone into it.
Now, I know hummous purists might cry about my use of tinned chickpeas (instead of soaking and peeling dried chickpeas) but for reals, who has time to peel chickpeas?
So, I love hummous and, to tell the truth, I’m kinda suspicious of those people who don’t like humous. What’s not to like? To paraphrase Joey Tribbiani: Chickpeas? Good. Tahini? Good. Garlic? Goooooood.
Pro-tip for this hummous? You don’t need to get the full blender out (and go through the rigmarole of washing it up again) every time you make it. I use a personal blender (like a Breville ActiveBlend or a NutriBullet). I know that personal blenders like this are meant for smoothies, and I use it for that too, but it is SO much easier and quicker to clean than a massive blender so I end up using it all the time for other stuff (like this humous, or my gluten-free pancakes as well.
Three Ways with Simple Homemade Humous. Try these variations, for an alternative to classic humous. A bonus of a homemade humous is that it is way nicer (and cheaper) than shop-bought hummous, and you know exactly what’s gone into it. Humous is one of my all-time favourite foods.
- 1 400g tin Chickpeas
- 2 tbsp. Olive Oil
- 2 cloves Garlic
- 1 tsp. Tahini
- 1 Beetroot (pickled)
- 1 tsp. Fennel (plus extra for garnish)
- 1 Lemon
- 10 g Fresh Thyme
- 0.5 Avocado
- 15 g Basil (plus extra for garnish)
Drain and rinse the chickpeas and add them the the bowl of a blender
Crush the garlic, cook it off for a few minutes in half a tablespoon of olive oil, and add to the blender, with the remaining olive oil
Add three tbsp. water, plenty of salt and pepper and tahini, and blend
Add the fennel to the garlic as you cook it off for a few minutes
Take the pickled beetroot and roughly chop it into 4 or 8 pieces, then add it to the blender with the rest of the ingredients
Make the basic hummous, then zest and juice the lemon and add that to the blender
Add most of the thyme (hold back a little for garnish, if you like) and blend
Double the water in the basic hummous, and add the spinach and basil
Then scoop out the avocado half with a spoon, chop it into chunks and add to the humous