Classic Hummus

We love adding dips and dressings to our buddha bowls, and thought we should share a recipe with you so that you can do the same.

This week we’re sharing our classic hummus recipe, which is a great base, and you can add your own spices to it if you fancy getting experimental!

Hummus:

·        1 ½ cups chickpeas, drained and rinsed

·        ¼ cup water

·        Juice from 1 lemon

·        2 ½ tbsp olive oil

·        3 tbsp tahini

·        3 tsp ground cumin

·        1 tsp salt

Add all ingredients to a blender or food processor and whizz on a high speed until smooth. If the mixture looks a little stiff, add an extra tablespoon of water at a time until it softens.

Toasted Chickpeas:

·        2 tbsp olive oil

·        1 cup chickpeas, drained and rinsed

·        2 tsp cumin seeds

·        1 tsp salt

Heat the olive oil in a frying pan over a medium heat. Add the chickpeas, cumin seeds and salt to the pan and fry for 3 minutes continuously stirring until the chickpeas have a crispy outer layer.

Add the toasted chickpeas to the hummus and serve!

*If sealed in an airtight container, the hummus will keep in the fridge for up to 10 days.