I LOVE LOVE LOVE hummus! I eat it so many different ways and in so many different meals. Whether it’s on a sandwich, in a wrap, as a dip or even just eaten on its own, hummus is always a good idea!
I love to experiment with making it all sorts of different ways, adding different things each time to jazz it up. But for my first hummus post, I thought I’d share with you my classic hummus recipe which is the basis for all our variations. I add cannellini beans to give it an added lightness, as well as lime instead of lemon to give it a real tang!
I should warn you that I like my hummus VERY GARLICKY! So if the below recipe looks like it might be a bit full on for you, I’d recommend just using one or two cloves of garlic. That said, I think you’ll be surprised how this garlic is so smooth and warm, without the sharp stab of garlic (thanks to gently pan-frying it before it’s blitzed).
Give a go and let me know what you think!
1 x 400g can organic chickpeas
1 x 400g can organic cannellini beans
1 tbsp organic unhulled tahini
1 x head of garlic (approximately 10 cloves, peeled)
1/3 cup extra virgin olive oil
Juice of 2 limes
1/2 tsps salt
¼ cup water
Paprika (to serve)
- Fry the garlic cloves in a small fry pan with a tablespoon of olive oil over low heat until gently browned (at least 8-10 minutes to sweeten them and lose the sharpness).
- Drain and rinse the chickpeas and beans. Place in a food processor with tahini, garlic, olive oil, lime juice, salt and water.
- Blitz until all ingredients are combined to the texture of your liking.
- Drizzle with olive oil and serve with a sprinkle of paprika on top.