Hummus, Houmous, Hommus, hummous, hommos, humos, or hoummos, however you spell it, is delicious and really quite good for you. It’s cheap to make, keeps for quite a while in the fridge and is so versatile. Use as a dip with crackers or carrot sticks, spread on a wrap, use instead of butter on your sandwich, spread some on your burger or with falafel. Can’t really go wrong.

I like mine with added sweet potato, I think it just gives it that little bit extra. So straight to the point – here is my recipe:

• 2 Cloves of Garlic
• 1 Strip of Lemon Zest (no pith)
• 1 Can Chickpeas, drained
• 30 gm Lemon Juice
• 35 gm Tahini
• 5 gm Honey
• 200 gm Sweet Potato, cubed and boiled/steamed or roasted, Approx 1 small potato
• 1 tsp Cumin Powder
• 30 gm Olive Oil

1. Place garlic and lemon zest in jug. Whizz 8 sec, Sp 8. Scrape down sides.
2. Add add remaining ingredients. Whizz 30 seconds Speed 5, pausing half way to scrape down the sides.

Tip: I find that chickpeas vary greatly in their moisture content. If your hummus seems a bit too stiff you can add a bit more oil, or a dash of boiled water, or even some liquid from the chickpeas. It’s a good idea to do this anyway if you are making the hummus a day in advance of serving and it tends to thicken up a bit over time.

Variations:
Beetroot Hummus