This Hummus from scratch recipe was inspired by #plasticfreejuly and watching bluethefilm (you should too!) .. which encouraged me to ban plastic in its entirety from entering the house. Fullstop, forever, ongoing, you get it and you should too. I noticed that my crutch for good hummus, that typically comes in plastic containers only, was the only entry point into our home of the deadly stuff… And i just cant live without lashings of it on The Health Loaf from Iggy’s, only available on Fridays and LARGE dollops of it on my roasted veggies and atop winter soups. Time for a little DIY. Power to the people. X
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2 cups of drained, cooked chickpeas. Cooking your own chickpeas makes a world of difference in flavour. Just soak them overnight and cook in boiling water for an hour
3 tablespoons extra-virgin olive oil
3 tablespoons tahini
Juice from 2 lemons // plus more to taste
2 cloves of garlic, finely chopped
1 tsp Himalayan salt
1/2 tsp cracked black pepper
Drain and rinse the chickpeas: Drain the chickpeas into a strainer and rinse under cool running water. If time and patience allows, pinch the skins from each of the chickpeas; this will make your hummus smoother in the end.
Combine all ingredients in the food processor: Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor or blender.
Blend hummus until smooth. If your hummus is stiffer than you’d like, add more lemon juice or olive oil to thin it out and make creamier.
Serve and eat.