Hummus

A delicious hummus that’s easy to make at home and doesn’t contain all of the oil used in most recipes

The UK hummus shortage prompted me to get this recipe up on the website! It’s one of those things that is so super-easy to make, and tastes so good freshly made that I think it’s such a shame to buy the plastic pots of it in the supermarket!

Most hummus recipes use a fair old bit of olive oil, which is delicious, but not great if you are trying to slim down. I use fat-free yoghurt instead of oil to give it a smooth and ‘dippy’ consistency, and personally I think it’s just as tasty as the oil-laden kind!

I’ve actually always really disliked raw carrot, but I have found that dipped into hummus I am quite happy munching through it as the hummus is so tasty!

I used to always add tahini but I did a blind taste test with my husband and he couldn’t tell the difference! Because tahini is quite high in syns on Slimming World I decided to kick it to the kerb and it’s still delcious!

The great thing about this basic tahini is that you can really mix it up flavourwise- sometimes I add a whole fresh green chilli, sometimes some cooked sweet potato, I also do a Caramelised onion hummus. Sometimes I add some fresh herbs, or paprika!

One of the keys to getting the taste right is getting the salt level right- if it taste a bit bland then try adding a little more. Consistency wise, if it’s too thick and lumpy then add a little bit more yoghurt (not too much at a time as you don’t want it runny!).

I have a Cuisinart food processor, but you can pick up great value ones on Amazon, in the supermarket/Argos- I only had a cheap one for years and it did the job! I do use mine a LOT though so I really recommend it for cooking at home! I mainly use it for hummus (this Vegan sweet potato hummus is also a really nice one!), for blending up this easy sauce for Easy chilli garlic meatballs, for blending soups and for making breadcrumbs for Chicken nuggets and Katsu curry.

My Recipe

Serves: 4-6
Syns: none
Healthy Extra: none

Ingredients

  • 2 tins chickpeas, drained and rinsed.
  • 2 cloves garlic, peeled
  • juice of 1/2 lemon
  • 1 tsp salt
  • 3 tbsp fat free Greek yoghurt (you can add a little more if it's too stiff, but be careful not to go overboard!)

Method

  1. In a food processor, add in all the ingredients and blend until smooth.

Additional Info

I like to serve with carrot sticks, pepper sticks, and homemade wholemeal pitta bread.

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