I love hummus. It would have to be one of my favourite dips and I go through vast quantities of it at home. Anything I purchase vast quantities of I like to have a go at making from scratch to see if I can come up with something just as good and a little more cost-effective than buying a tub a week. This recipe is simple to make and very low calorie as it uses water as the liquid instead of olive oil.
I often use hummus to lighten up my other favourite dips – olive tapenade and basil and cashew nut pesto. Just mix a teaspoon of the naughty dip with a few tablespoons of hummus and enjoy.
If you’re using dried chickpeas, soak them overnight and drain before using. If using tinned chickpeas there’s no need to pre-soak them. Place the chickpeas, onion and bay leaf in a pot.
Cover the chickpeas with water then place the pot on the stove. Boil the pot then reduce to a simmer and cook for 40 minutes.
Discard the onion and bay leaf and drain the chickpeas but reserve the cooking liquid. In a bowl or food processor, combine the chickpeas, tahini, lemon juice, cumin and about a cup of water and blend it all together. I used a stick blender for mine. Add a little extra liquid at a time if the hummus is too thick. Mix through the olive oil and season with pepper.
Serve with vege sticks or pita bread crisps or use instead of butter in a sandwich or wrap or on pizza. Enjoy!