Whilst I was in final year at uni, I used to sit in the library most days eating a tub of hummus with sugar snap peas and pita. Those were the days, where my only worry was trying to get a few more words of my dissertation done and not stress cry every 5 minutes. Eating hummus became my back bone, and Sainsbury’s must have made a fortune out of me that year! At the time, I kept meaning to make my own, but I was far too stressed, tired and definitely didn’t have the equipment in our tiny green uni kitchen. 2 years on however, I am now the proud maker of this delicious gluten free and vegan hummus. I can’t believe I didn’t make it myself sooner!
Hummus has a reputation for being healthy, which it is, as long as you make it yourself. Shop bought hummus can have lots of oil in. This is to keep the hummus from separating, and to preserve the hummus for longer. This obviously adds a fair bit of saturated fat to the hummus, which isn’t great if you’re getting through a tub a day like I was! This gluten free and vegan hummus is a fabulous way to get some amino acids in (especially when paired with bread!)
This gluten free and vegan hummus is great however. It’s got a light, whippy, bangin’ texture and is full of garlic, paprika and chilli powder. I love to eat my hummus with flatbreads and cucumber sticks, delicious.
An easy, quick and tasty gluten free and vegan hummus.
- 1 tin chickpeas drained
- 1 tbsp lemon juice
- 1 tbsp garlic/ garlic puree heaped
- 1 tsp paprika
- 1 tsp chilli powder
- 1 tbsp oil
- 25-50 ml water
-
In your blitzer/ food processor, add the drained chickpeas, lemon juice, spices, oil and a very small amount of water.
-
Blitz until the chickpeas are smooth.
-
You may need to add more water to get the hummus to the right consistency for you, make sure you go slow and steady.
- To get the smoothest hummus, you need to peel the chickpeas, only do this if you have time and patience, but it is worth it!
- Be very careful with water, as too much can really ruin the texture of your hummus.