You can't beat classic hummus. Especially homemade - it’s one of those foods that tastes way better than store-bought varieties.
Originating from the historical Levantine cuisine (Eastern Mediterranean ) hummus is a popular spread or dip. It’s made from a combination of chickpeas, tahini, lemon juice, olive oil, garlic and salt, that has been blitzed into a smooth (or chunky, depends how you like it – you do you) paste.
When prepared with these traditional ingredients, it’s superbly nutrient-dense and with a myriad of health benefits – it’s rich in belly-loving dietary fibre; antioxidant-rich ingredients that help fight free-radical damage within the body, like olive oil and tahini; it’s a source of plant-based protein, it’s good for those with dietary intolerances as it’s naturally gluten, dairy and nut free; and it has a low-glycemic index – meaning it will release its energy slowly into your blood stream, leaving you sustained for longer *insert thumbs up*.
Serving wise, it’s really easy to weave into your diet! Enjoy it with fresh veggie sticks, as a nutritious sandwich spread, as a big dollop on top of a salad, spread over a rice cakes as a snack or even just classic chip-and-dip style.
This recipe uses roasted garlic which adds a whole new dimension to the humble dip. While you can totally use raw garlic – I have may times, and it’s delicious – roasting garlic brings a nutty, sweet taste, and makes it a little less pungent, which is always a good thing when garlic is in the equation.
If using raw garlic make sure to reduce the number of cloves to 4-6. Add 4 to start, blitz, taste-test, then add more if needed. Let your senses to guide you!