This beautiful homemade hummus is a snack that my wife and toddler demolish on a daily basis! So simple to make too, it will make you question why you ever ate shop bought hummus. Hummus is a dish that stems back thousands of years and was first believed to have been eaten in Egypt. For those of you who didn’t know, hummus means chickpeas in Arabic – turns out you do learn something new each day. In many middle eastern countries, and evidently also in my home, hummus is a dietary staple. Believe me when I say I have never made so much hummus in my life since my daughter started solids. Between her (19mths old) and my wife, I make fresh hummus at least 3 times a week. They eat it likes its chocolate! I mean I like hummus just as much as the next person but give me a bar of chocolate any day!!
On the note of hummus and chocolate I once read that hummus was an aphrodisiac. Apparently it’s bursting with some amino acids that can help along the way, although the looking at the amount my misses eats I haven’t seen much of an effect from it, or maybe its just me…………!
On a more serious note hummus is a great form of plant based protein, easy on the wallet to make, full of fiber and an excellent source of B vitamins.
Being the food fiend that I am, what gets my juices flowing with hummus is its versatility. Recently I have started using hummus as the “starch” component in many dishes – I find it works great with things like lamb, chorizo and cauliflower. You can also use many different types of beans and vegetables to make hummus so don’t be afraid to experiment, after all that’s what cooking is all about.
Stay tuned for more of my ideas with hummus in future posts and if you have any quirky ideas of your own (involving hummus that is!) feel free to share with the group.
400g can of chickpeas
1/2 lemon – juiced
3 dashes sesame oil
1 garlic clove – crushed
1/3 cup Olive oil
1 teaspoon tahini
1/2 teaspoon dried cumin
2 tablespoon water
2 tablespoon creme fraiche
1 teaspoon lemon juice
measuring spoons & cups
1. Blend all ingredients together (except water) until the chickpeas are crushed and hummus is relatively smooth.
2. Add water to thin out hummus and blend to the texture you desire.
3. For garnish – mix lemon juice & creme fraiche together adding a little water if necessary to get a runny consistency.
4. Place hummus in serving bowl, drizzle creme fraiche on top and finish with crushed pistachios.
5. Serve with chips/crisps, grilled pita bread or toast – stay tuned for my simple pita bread recipe!
*Hummus will be at its best for up to 5 days in an airtight container in the fridge*
**Great source of protein & fiber for your toddler, mine demolishes it simply on a spoon or with cruskits (wheat & rye crackers)**
***Obviously hold the salt & the toppings in the recipe for toddlers and be aware of nut allergies too***