Hummus: To Hell With Tahini

Looking for a healthy snack idea? One that isn’t a dry rice cake? You have come to the right place! This hummus recipe is a very simple version of what we all know and love. Over the years I’ve made my own and tried tweaking and changing it. I’d buy a jar of tahini just to make hummus, which I did infrequently at best. I’d end up using a fraction of it compared to the recipe I was following because I really didn’t like it’s strong distinct flavour. And then subsequently throw the rest of the jar out. Then one day I decided it was time I made a stance. To hell with tahini! Oh, the liberation!

What follows is the most simple and fresh version of hummus that I make. It’s a good base to play with if you like adding flavours, such as sun dried tomatoes or caramelized onions. It’s equally a hit with fussy five year olds, and picky parentals of the male persuasion. It’s quick too…..

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Hummus: To Hell With Tahini
Course Snacks
Prep Time 10 minutes
Servings
Ingredients
Course Snacks
Prep Time 10 minutes
Servings
Ingredients
Instructions
  1. Put all of the ingredients, except the water, into a food processor. I use a hand whizzer for this one but any food processor is good. Blast it for about 10-20 seconds until it looks quite mixed. Then add water and blast again for just a few seconds at a time until you have the taste and consistency that you like. You don’t want it to be over-blended, it’s nice to get some of the chickpea texture.
Recipe Notes

To serve:

Pinch of paprika

Drizzle of extra virgin olive oil

1 Carrot – sliced into sticks/crudités-style

Any other fresh, raw vegetables you like!

(If this is to be more than a snack then serve with a brown pita bread in addition to the veg)

Serve it up in a bowl and dust with a pinch of paprika and drizzle a little olive oil. You are ready to go.

 

For a school lunch box:

Using small containers like these Sistema ones, put the hummus into one and the carrot sticks into another. They keep everything fresh, and are easy to use.

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