Versatile foods are a must in our tiny fridge and hummus probably tops the list. We have a constant supply thanks to my little blender and this super simple recipe.
Hummus has always been my favourite dip/spread/fridge essential and since living in a van it is used daily on sandwiches or wraps, rice cakes, with crackers or veggie sticks as a snack, or even as a creamy sauce for pasta! Making the hummus ourselves means we are saving money (food in New Zealand is really expensive!) and reducing plastic waste – it’s a win-win. This hummus recipe is full of flavour and gives that little extra bite to almost anything.
I find home-made food is always more delicious, simply because it is made with love and real ingredients! There is no hidden nasties here - it’s always good to know exactly what is going into the food you eat! I also use organic products when possible.
1 tin chickpeas (400g), strained and rinsed
2 cloves garlic, crushed
1/3 cup olive oil
1.5 tablespoons tahini
¼ teaspoon ground cumin
Juice of 1 lemon
1 tablespoon water – add more if needed
In a food processor or small blender (or similar) place all ingredients and process until smooth and well combined.
If the mixture is too thick add more water, only a small amount at a time until desired consistency – I like my hummus thick and creamy, but whatever suits you!
That’s it. It’s that easy!
Store in an airtight container in the fridge.
The more you make it the easier it becomes, but until you know it off-by-heart, save this recipe for easy access and don’t forget to share it with your friends!
Love, Han xx