By far and away my favourite food to eat, for lunch at least, is hummus. It is such a versatile food which can be used both as a filling or as a dip, and flavoured with no end of different spices and herbs. This hummus recipe may contain rather a lot of olive oil, but it’s still a great healthy snack and a fantastic way of taking on protein. There is but a single draw-back: its potential to disrupt one’s bowels – no recipe, however good, will change that fact!
A food processor is required to easily make hummus, but beyond that it is ridiculously simple and worth-while making. This particular batch of chickpea goodness will be flavoured with cumin, chilli and a small amount of coriander. However, you can include whatever ingredients you like, or, indeed, none at all. In addition to this, one can make a large batch of hummus in around 5 minutes, this will last in the fridge for 3-5 days.
- 1 tin of chickpeas, 410g
- 1 clove of garlic
- 5 tbsp olive oil
- juice of 1 lemon
- salt and pepper
- 1tsp cumin (optional)
- 2 fresh chillies (optional)
- small handful of coriander (optional)
- Simply blend together all of the ingredients, taking care not to utterly destroy the texture of the chickpeas. One may add a little more oil if the hummus is not quite the right texture.