The version below has turmeric added to it, which has anti-inflammatory properties. It has none of the salt which is found in the shop made version, but has a lot more flavour.
There’s plenty of opportunity to customize to suit your own tastes and is very versatile, use as a dip, sandwich filling or on a baked potato.
420g can organic chickpeas
juice of half lemon
2 garlic cloves (according to taste)
2-3 tbsp tahini (according to taste)
5 tbsp extra virgin olive oil (or more) substitute 1-2 tbsp with Flax oil
½ tsp turmeric,
1 tsp cumin,
Good grind of black pepper
(adjust to taste)
1. Peel and chop garlic. Drain and rinse chickpeas.
2. Put both in food processor, together with all the other ingredients
3. Add a little water, to form a hummus like texture.
Blend in roasted or grilled red peppers
Blend in several sun-dried tomatoes
Blend in ½ cup Kalamata (or other) olives
Gently fold in juice & seeds of half pomegranate
Other flavours. Tabasco, chopped mint
Add one small cooked beetroot for pink hummus
Hummus is believed to have been eaten in ancient times, but the earliest recorded recipes were found in the 13th century, written in Cairo, Egypt. The recipe is simple yet each ingredient plays an important part. The proteins in tahini (sesame paste) complement those in the chickpeas and if served with bread will provide all the essential amino acids. Lemon juice and garlic as well as giving hummus a kick are good natural preservatives.