Hummus is my best friend on a lazy day (and all days). It is delicious, satisfying, healthy and versatile. In a pinch, it makes for the perfect kid lunch, slathered into a pita pocket with some chopped avocado thrown in. A large dollop with oven-roasted potatoes and sautéed greens makes for a very happy dinner and my son and his friends love dipping veggie sticks into it for a snack! I like it best on its own straight from the fridge, it's creaminess deceiving me into thinking I'm enjoying a forbidden treat.
Packed with plant-based protein, good-for-you fats, iron, zinc, potassium, B vitamins like folate and gut-friendly fibre, this creamy classic from the Middle East can be yours to lap up in less than minutes. It's tempting to buy but ridiculously easy to make and even more delicious in its DIY version.
Without further ado, let's get blending.
1 15 oz can cooked chickpeas, drained and rinsed
2 tablespoons tahini (white sesame paste)
Juice of one lemon
1 garlic clove crushed
2 tablespoons olive oil plus more for drizzling
1/2 teaspoon plus a few extra pinches salt (skip for babies)
5 tablespoons cold water
Large pinch sumac (or cumin, paprika and coriander for a Moroccan twist)
Blend all the ingredients except the sumac (or cumin and paprika) until smooth, adding a splash more cold water if necessary to achieve a creamy texture. Check the salt and adjust seasoning. Sprinkle with sumac (or cumin and paprika if you prefer) and drizzle with a little olive oil. Enjoy with crackers, chopped veg, on pita bread, in a sandwich or on its own. It should keep covered in the fridge for 3-5 days.