As you will know, store-bought hummus is brimming with things like canola oil and other creepies; what could be one of the healthiest foodstuffs around comes jam-packed with unhealthy fats, artificial flavours…and when you look at the so-called “skinny versions” – they are even worse! Not to mention, quite pricey too for a tiny tub! Actually, it is so easy and so quick to make hummus yourself there is absolutely no excuse not to make it yourself! Plus, you can control exactly what’s in it! And save some money on the side. I just use a dash of very good EVOO for a batch so my hummus is really quite low fat, but feel free to omit or use more olive oil than that! I wouldn’t recommend skipping the olive oil altogether, as it is essential for the flavour of this Middle Eastern dish.
1 can of chickpeas, drained and rinsed
5 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tbsp tahini, hulled or unhulled depending on whether you like a more robust or more subtle flavour
1 tsp kosher sea salt
spices to taste (a true hummus needs garlic, but you can omit if you are low FODMAP; I always do! Chilli is great if you like it hot!
Combine all ingredients bar the oil in a food processor while adding 40-50 ml of water. Process until smooth. Serve the hummus in a bowl, make a well in it and put 1 tbsp of oil in the well. Serve with toasted gluten free bread or crudités. Hummus keeps in the fridge for 3-5 days. I currently have a batch in the freezer, so will let you know if it turns out alright!