Quick Hummus: The Protein-Packed Spread

  

Time: 7 minutes | Makes: 1.5 cups

Store-bought hummus costs ₹200 for a tiny tub and somehow tastes nothing like the real thing. Homemade hummus costs ₹30 and tastes like what you'd get in a good Mediterranean restaurant. It's creamy, nutty from the tahini, slightly tangy from the lemon, and has that earthy chickpea flavour that's both comforting and sophisticated. The texture should be silky smooth, almost like whipped butter, making it perfect for spreading thick on bread without tearing it. Plus, chickpeas bring protein and fibre, so you're actually eating something nutritious while enjoying what feels like an indulgent spread.

Ingredients:

• 1 can (400g) chickpeas, drained (save the liquid)
• 3 tbap tahini (sesame paste)
• 2 tbsp olive oil
• 2 cloves garlic
• Juice of 1 lemon
• ½ tsp cumin powder
• Salt to taste
• 2-3 tbsp reserved chickpea liquid (for consistency)

Method:
Rinse chickpeas. Add everything to the blender. Blend until smooth, adding chickpea liquid gradually until you reach the desired consistency. Taste and adjust salt/lemon.

Pro Tips:

• Peel chickpeas for ultra-smooth hummus (time-consuming but worth it for special occasions)
• Add roasted red peppers for red pepper hummus
• Add beetroot for pink beetroot hummus
• Drizzle with olive oil and sprinkle paprika before serving

Uses:
Veggie sandwiches, falafel wraps, and a dip with vegetables

 

 

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