Smooth, creamy and light, this hummus is honestly the best dip that I’ve tasted; but obviously I’m a little bit biased! I’ve tried so many different shop-bought versions before and although some have been nice, none have really blown me away. I’ve found a lot have tasted WAY too garlicky or just taste of nothing at all, it was so hard to find one in-between. And on the occasions that I have found one that I enjoyed the ridiculously expensive price tag has meant that they had to be saved as an occasional treat.
This is originally what drew me to make my own hummus. I eat it so often that it wasn’t very cost effective to keep purchasing ready made tubs all the time. I really couldn’t believe how much cheaper it works out to make your own!
My other favourite thing about this recipe is just how simple it is! There are only 6 ingredients, and zero prep time. Just chuck it all in the blender, mix everything together until nice, smooth and fluffy and you’re good to go… it really is that easy. One thing I should say is that this recipe does make ALOT of hummus, so if, like me, this is a staple part of your diet or you need to feed a lot of people you may find it easier to half the recipe.
I don’t add any garlic to this recipe just because I really don’t like the taste. But I know most people do enjoy a little bit of garlic so if you want, feel free to add a clove or ½ – 1 teaspoon of garlic paste, depending on your personal preference. I’ve also reduced the amount of olive oil I use in the recipe, again this was more down to my tastes than anything else. I just don’t enjoy eating oily food and tend to omit oil wherever I can. But again, if it’s something that you like then feel free to add a little bit more.
I also use this recipe as my base when making flavoured hummus, such as beetroot or carrot, so feel free to experiment and add what you like. And, of course, let me know how it goes!
Store in the fridge in an airtight container for 4-5 days.
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