Hummous is something I make on a weekly basis, it’s so great to have on hand for snacks and school lunchboxes. This recipe uses a can of chickpeas to keep things simple, but you could also soak and cook your own chickpeas. I cook a big batch of chickpeas and keep them in the freezer to use in hummous, to reduce the amount of canned foods we eat. Hummous is fantastic to nourish your gut microbiome, especially when eaten with seedy crackers or colourful veges like in the pic above.
- 1 400g can chickpeas rinsed and drained
- 1 clove of garlic small
- 1 Tbsp olive oil extra virgin
- 2 Tbsp tahini hulled
- 1/4 cup water, plus more if needed
- juice of one lemon
- 1 tsp celtic sea salt
- Blend all ingredients together until smooth and desired consistency, adding more water as needed. Taste and adjust salt/lemon/tahini as desired. Store in a glass container in the fridge.