I really love Hummus. I like it as a spread in sandwiches, and I love it with vegie sticks and crackers. It's such a versatile dip and it's so easy to make. Some of the shop-bought varieties have a list of ingredients as long as your arm, so I avoid these at all costs. They also often use vegetable oil, which can contain soy.
It seriously takes about 4 minutes to make this Hummus. Here's how.
Ingredients
1 can of chickpeas, drained and rinsed
1 tbsp tahini (I use hulled)
Juice of one lemon
1/4 cup of olive oil
1 garlic glove
1/4 cup water
Salt to taste (leave this out for babies under 12 months)
1 tspn ground cumin
Method
Chuck everything in a high powered blender or food processor (I use Boris the Bellini), and whiz on high for 10 seconds. Scrape down the sides and keep repeating until you have the texture you like. You can add more olive oil, or more water, depending on whether you like it thick and creamy or slightly thinner.
Tweaks
- To make this Hummus a bit more exciting for grown ups I like to add 1/2 tspn or so of chilli flakes or chilli powder.
- You can also add more garlic for a stronger flavour (but be careful - too much raw garlic can be very overpowering).
This Hummus will keep in the fridge in an airtight container for 4 or 5 days, just give it a stir before you use it.
Perfect served with Mountain Bread Chips, vegie sticks or rice crackers.
Mountain Bread Chips are our go-to chips for home made nachos, or to have with dips. The kids love them as they're crunchy, but each sheet only has 70 calories, so you can eat a big bowl full without feeling too guilty.
It's a bit of a con to call this a recipe, it's really just a matter of putting them in the oven!
Ingredients
Mountain Bread, cut into 'chip shapes' (rectangles or triangles)
Olive oil spray
Salt
Method
Pre-heat oven to 180 deg C. Place the cut up Mountain Bread on an oven tray, spray very lightly with olive oil, and bake for 5 minutes. They're ready when they turn slightly golden brown. Keep a close eye on them though, as they can go from brown to black in a matter of seconds!
They crisp up as they cool down, so best to leave them to cool for at least a few minutes.
Tweaks
- I like to add a sprinkle of savoury yeast flakes along with the salt for a cheesy flavour.
- You could also sprinkle with chilli powder for a spicy chip.
These don't keep very well, so you need to eat them on the day they're made (not usually a problem in our house!).
