SMALL HOUSEHOLD'S SKINNIER GREEK HUMMOUS, UPDATED vegan, Low fat, no dairy, easy, beetroot opt.

No more half-eaten tubs of hummous mouldering in the fridge with this recipe..

updated 7/25; first post 2020

Use tinned or reconstituted dried chickpeas for a fabulously easy, tasty, skinnier hummous that's 'Creamy, tasty & thankfully not too garlicky'; 'different - in a good way - between yours and shop bought.'

This gorgeous low-fat, dairy-free hummus is designed to provide enough to satisfy a singleton/couple's craving but not to bore.  

But by simply doubling or tripling the ingredients, it morphs into a party or picnic piece.  

Because it's such an easy recipe,  67 strongly recommends using dried chickpeas which have been soaked overnight and boiled.  (See Cooking Clever with Pulses)   The flavour and texture are so worth it.   Dried chickpeas are also so much cheaper than tinned, especially the organic ones.  Leftover whole chickpeas freeze and defrost easily.  

Of course, if time is of the essence, tinned chickpeas will be absolutely fine but the hummous will likely be thinner.  

For those concerned about Fodmaps, this recipe is for two people. Leftovers will be fine the following day. 

Cost: low, maybe a pound

Feeds: 1-2: recipe, multiplies easily 

Ingredients:

1/2 cup drained chickpeas, tinned or reconstituted

1 small clove garlic, peeled (optional)

2 tbsp tahini

1 tbsp olive oil (opt - 67 didn't bother) or garlic infused olive oil

Juice of half a lemon or lime (or 3/4 tbsp concentrated bottled juice) 

1/8-1/4 tsp salt

1/4 tsp cumin

1/8-1/4 tsp cayenne

          1/4 to 1/3 cup water, plant milk or veg stock - guesstimate to begin with

       Garnish: toasted sunflower or/and pumpkin seeds

Method:

1. Hold back a few chickpeas in case you need to thicken the mix, or for a garnish
2. Place all ingredients except liquid in a food processor OR a measuring cup if using a stick blender 
3. Process until smooth and creamy (or for chunky hummous, until coarse)  
4. Add water in small increments until the desired thickness is achieved.
5. Taste; add more lemon juice or salt & pepper to taste
6. Optional garnish: dribble olive oil over the top; scatter over a few toasted sunflower or pumpkin seeds

Comments: 

'I like this.' Retired Priest

'I'm not overly familiar with hummous but this was the best I've ever had.  You could tell the difference - in a good way - between yours and ready-bought.  I love it on rice-cakes.' Priest's assistant 

'It's creamy and thankfully tasty with not too much garlic.  A lovely taste of the Mediterranean and can't be low fat!' Political Agent  (Blogger: in fact, it is no-added-fat as it has no olive oil in it)

'Supermarket hummus is not a patch on this delicious concoction and it's much cheaper.' Retired writer.

Tips:

• Variation: beetroot: add 1 small beetroot; reduce amt of water 
• 1 cup of dried chickpeas yields 3 cups cooked chickpeas
• Use up leftover chickpeas in the equally healthy & easy: Roasted Spiced Chickpeas  

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This recipe has been developed by  B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.