Recently, I’ve started making my own hoummous; mainly to save money, but also because shop bought hoummous can be pretty gross sometimes.
I’ve been getting very bored with lunch, especially desk lunch, so I’ve been trying to jazz things up a bit, and be a bit healthier. There’s only so many Sainsbury’s £3 meal deals you can have before you feel like a chicken and stuffing sandwich.
I’m still not great at bringing in lunch, especially as the week goes on. But as today is a bank holiday, I thought I would use the extra day off to do a bit of prep for the week – and to keep busy until my housemate comes home and we can watch Game of Thrones (eeeek!).
So – this is my basic hoummous recipe. The clue is in the name – it’s basic, but it’s tasty, and easy to add other flavours to.
You will need:
- 1 tin of chickpeas, drained (but keep the drained water)
- Tahini – 1.5 tbsp
- Garlic powder – 2 tsp (you can use crushed cloves but my mum got me enough garlic powder to last a lifetime when she came back from France so I save my garlic cloves for other dishes)
- Olive oil (as good as you can afford) – 3.5 tbsp
- Lemon juice – 2 tbsp
- 2.5 tbsp of the drained water
- 1 tsp salt
- Pepper to season
Now comes the hard part:
Put it all in a blender and turn it on.
Once it’s all whizzed up, and at the right consistency put it into an airtight container and keep in the fridge. It tends to last about a week (but only if you can stop yourself eating it all in one go).
Other than the obvious pitta/raw veg options, I will try to remember to put up some of the ways I use it in my lunches.