DIY: Hummus
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Our favourite hummus recipe is from the Green Kitchen At Home cookbook. It is super smooth and creamy thanks to a healthy amount of tahini in the recipe! Homemade hummus is so much tastier than shop bought versions and you avoid the single-use plastic container it comes in!
You’ll need 1 large bowl, saucepan, food processor/blender.
Makes 675g
Ingredients (when in italics available from the van)
200g chickpeas (approx £1)
1/2 tsp bicarb of soda (approx 3p)
1 tsp salt (approx 5p)
120ml tahini
juice 1 lemon
2 tbsp olive oil (approx 10p)
1/2 tsp ground cumin (approx 5p)
Total cost from Incredible Bulk approx £1.23
Method
Place chickpeas and bi carb in a bowl and cover with 600ml of water and mix until combined. Soak in fridge for 24hrs.
Drain and rinse the chickpeas and transfer to saucepan along with salt, 2 litres of water and garlic. Bring to the boil, reduce heat and simmer for 1-2 hours until tender. Drain, reserving 120ml of cooking water and leave to cool.
Place the chickpeas, garlic, reserved cooking water, tahini, lemon juice, olive oil and cumin in blender and pulse until smooth.
You can add various toppings, we like smoked paprika, sumac, za’atar as options.
Store in the fridge, will keep for 1 week.
Zero Waste Tips
You could look to make your own tahini too from sesame seeds (we’ll post a recipe soon!), otherwise look for tahini in glass jars.