I once overdosed on hummus. I basically ate too much in one go. It was so bad that I couldn’t eat it for years afterwards and even the smell made me heave.
I don’t recall how I got over it but nowadays it’s something I quite enjoy. And of course as chick peas are one of my staple foods, I only ever make my own.
Makes enough to fill one standard sized plastic Ikea tub. So that’s a lot.
4 cloves of garlic
400ml of chickpeas (You can use canned)
2 tbsp of creme fraiche
1 tbsp of sesame oil
1 tbsp of extra virgin olive oil
1/2 tsp of sesame seeds
1/2 tsp of cumin
1/2 tsp of paprika
1/2 tsp of black pepper
a dash of soya sauce
a touch of sea salt
Prep: 2 mins Cook: 30 secs Ready In: 3 mins
- Place all ingredients into a blender/food processor and mix for 30 seconds.
- Serve / store in an airtight container and refrigerate
I actually use my Nutri Ninja to do the mixing for me, but you can use of course use any brand with similar results. Before upgrading to my Ninja, I’d use my Kenwood Smoothie 2GO blender and it was just as good.
This hummus can be refrigerated for up to 3 days if it lasts that long; I love mine with Roti or as a dip for carrots.