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Hummus is a snack which can be cooked without power*, full of protein, vegan, tasty and a great way to add variety to your meal rotation.

When I say *without power – technically it can be made by mashing or hand blending, but the process is significantly easier with a powered blender!

You can of course prepare dried chickpeas which take up less space and are cheaper but this requires power and time. This receipt can be made in about 5 min with minimal mess.

This is a recipe which can be made using only shelf stable ingredients. It’s better with fresh garlic and lemon, but even with the dried and bottled versions, it tastes significantly better than pre-prepared store bought hummus and is about half the price – I’ll never go back!

Ideally combined with flatbreads (which can be made from just flour water and a hob) or pre-packed crackers.

Ingredients:

2 Tbsp Tahini

1.5 Tbsp Bottled Lemon Juice (or third of a lemon)
1/2 Tsp garlic powder (or a small clove or garlic)

2 Tbsp Olive Oil

1/2 Tsp cumin

1/2 Tsp Salt

1x 300g Tin of Chickpeas

Method:

1. In a blender, add Tahini, Lemon juice, Garlic, Cumin, Salt & Olive Oil. Give it a quick pulse to combine.

2. Drain off and save the Chickpea Water (Aquafina). This is a versatile ingredient. Add 3 Tbsp of it to the blender along with the chickpeas.

3. Blend until Smooth.

4. Wait for 15min for flavours to combine and eat. Stores refrigerated.

Optional Improvements (If you can be bothered):

Put the can of chickpeas in the fridge overnight or add an ice cube whilst blending. This makes the texture fluffier.

Wash the chickpeas in a bowl of water and rub between your fingers to remove skins. This is not necessary but makes the hummus smoother.

Adjust salt, cumin and lemon to taste.

Serve drizzled in Olive Oil. And sprinkled paprika, maybe a few whole chickpeas!