Hummus is one of those foods that is loved by most, Vegans and meat-eaters alike. It makes a yummy, filling and healthy snack you can dip into when you're feeling peckish. It's ideal if you're doing Veganuary or entertaining guests. It goes really well with vegetable batons or pitta bread, or with falafels in wraps or salads. And it's super easy to make.
I've made mine in a traditional way but with a few more optional ingredients. The Nutritional Yeast just gives it more depth of flavour and brings all the other ingredients together. I find it reduces the sourness of the lemon without taking away its key role in the hummus. Nutritional Yeast also contains lots of nutrients, including that vital B12 that you can't get from plants alone.
I've finished off the hummus with a peppering of Smoked Paprika just because I love it so much, and coriander because they go really well together. If it's not your cup of tea then then just leave it out.
You'll need a food processor. I have a small one that I like to make dips and marinades with.
400g tin of chickpeas, drained (water reserved)
1 level tbsp of Tahini
1 lemon, juiced
1 medium clove of Garlic, peeled
1 tbsp of Extra Virgin Olive Oil (plus more for drizzling)
2 tbsp of warm water
2 tsp of Nutritional Yeast (optional but highly recommended)
Good pinch of salt
A punch of Smoked Paprika (optional)
A small bunch of fresh Coriander (optional), chopped
Put all the ingredients apart from the Smoked Paprika and Coriander in a small food processor and blitz. If needed, use a rubber spatular to scrape the sides of the bowl to ensure all the ingredients are are blended up and smooth
Do the taste test and add more salt if necessary. There really does need to be enough salt to bring out all the those lovely flavours or else it can make the hummus very bland. If you'd prefer, add a little more water to loosen it (but not too much), and add more oil if you'd prefer it more silky. But this recipe should make it just right.
Transfer to a serving bowl and scatter a little paprika over the top but putting a pinch on the end of a spoon and gently tap your hand that is holding it to ensure even coverage.
Finally, drizzle about a tsp of olive oil and sprinkle over some freshly chopped coriander leaves. Serve with crunch veg batons or warm pitta bread.